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Sufganiyot- Israeli Hanukkah Donut with Jelly

Prep Time 25 minutes
Cook Time 20 minutes

There's nothing like traditional deep-fried jelly doughnuts to get you in the Hanukkah spirit.

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These Israeli donuts, better known as Sufganiyot (pronounced soof-gaha-neeyot), are traditionally eaten for Hanukkah. They are made with a soft yeasted dough, fried, filled with jelly, and then topped with powdered sugar. These doughnuts are insanely delicious and make such a special holiday treat. If you have never fried your own donuts, you are truly missing out.

 

Ingredients

Servings 30
  • 3 ½ cups 500 grams all-purpose flour, sifted, plus a little more for dusting
  • 1 tablespoon 10 grams dry active yeast
  • ¼ cup 50 grams granulated sugar
  • 3 large eggs at room temperature
  • ½ cup lukewarm 105°F to 110°F/40°C to 43°C water
  • 1 teaspoon vanilla extract
  • 1 tablespoon Brandy Cointreau, or Vodka
  • Zest from ½ lemon
  • ½ teaspoon salt
  • 5 tablespoons 65 grams unsalted butter at room temperature cut into small pieces
  • Oil for deep frying
  • About 1 cup of your favorite jelly
  • About 1/2 cup 60 grams powdered sugar for garnish
Instructions

Nutritional Facts

Nutrition Facts
Sufganiyot- Israeli Hanukkah Donut with Jelly
Amount per Serving
Calories
124
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
21
mg
7
%
Sodium
 
50
mg
2
%
Potassium
 
33
mg
1
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
82
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Bloom the yeast

  • Subtract about ¼ cup of warm water called for in the recipe. Add one teaspoon of sugar and the yeast and gently stir with a spoon. Allow the yeast to feed off the sugar and begin to bubble (if it doesn't bubble after 5 minutes, your yeast may be expired). Let it bloom for about 8 to 10 minutes.

Make the dough

  • Put flour, yeast and sugar in the bowl of a standing mixer with a dough hook. Mix on low speed until combined. Add the eggs, water, vanilla, brandy and lemon zest and mix on medium speed until the dough comes together. Occasionally scrap the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. If the dough hasn't come together, add a few drops of water as needed. Next, add salt and continue mixing for 5 minutes until the dough is smooth and elastic. While the mixer is working, add the butter, one piece at a time, and continue mixing until all of the butter is absorbed, about 8 to 10 minutes. The dough may look very soft and might be sticky – that's ok.

The first rise

  • Lightly flour your hands and your working surface. Shape and knead the dough into a smooth ball. Place the dough in a greased bowl, turning once to grease the top. Set in a warm place to rise until doubled. This will take 1 1/2 to 3 hours, depending on how warm your room is. If you want to prepare it ahead, place the dough in the refrigerator overnight, then let it warm to room temperature.

The second rise

  • Cover a baking sheet with parchment paper and generously oil it; set aside. On a lightly floured work surface, roll dough to ½ inch thickness.
  • Using a cookie cutter, cut out as many Sufganiyot as you can and place them on the prepared baking sheet. Cover and let rise until doubled, about 45 minutes.

Fry the Sufganiyot

  • When ready to fry, heat a large deep pan or pot of oil until it reaches 350°F/180°C. The oil should be around 3 inches deep for best results when frying. Carefully drop the Sufganiyot into the oil. Avoid overcrowding the pan and fry only 3 to 4 doughnuts at the same time. Fry the doughnuts for 2 to 2 1/2 minutes, then turn them over and fry for another 2 to 2 1/2 minutes on the other side. The Sufganiyot should be golden but not dark brown. Transfer to a paper-towel-lined baking sheet or a plate using a slotted spoon.

Filling the Sufganiyot

  • Fill the Sufganiyot after they have cooled to room temperature. The fillings might melt if the doughnuts are too hot. Once the Sufganiyot has been filled, you can dust it with powdered sugar for a pretty finish.

Video

Notes

**I recommend using a kitchen scale to weigh ingredients instead of measuring with cups and spoons.
**It is not necessary to bloom newly purchased yeast. Instead, it can be added directly to the dry ingredients**
Rise Times
First rise: 1 ½ -3 hours
Second rise: 45 minutes- 1 hour

 

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