Sufganiyot
Sufganiyot are delectable pillowy doughnuts that are eaten all over the world around Hanukkah. You can find them at various bakeries all over Toronto, but why not try to make your own batch of fresh Sufganiyot? They are not as difficult to make as you may expect. In fact, the entire process is fun and of course, the end result is very rewarding — from the dough mixture to cutting the circles, navigating the perfect filling to fried dough ratio and finally finishing off with a light dusting of sugar. This recipe is for classic Sufganiyot, filled with seedless strawberry jam or jelly and topped with powdered sugar, and of course, you can fill your Sufganiyot with several different fillings like lemon curd or custard perhaps. You can also decide to top with granulated sugar or even a glaze if you prefer.
Ingredients
Sufganiyot
- 1 packet 2 1/4 teaspoons active dry yeast
- 3/4 cup lukewarm milk divided
- Water to adjust consistency
- 1/4 cup white granulated sugar divided
- 1/4 cup canola oil plus extra to grease bowl
- 2 large eggs room temperature
- 3/4 teaspoon vanilla extract
- 500 grams 3 3/4 cups all-purpose flour, plus more for dusting rolling surface
- 1 teaspoon salt
- tablespoon brandy or bourbon
- 1 1/4 cup seedless fruit jelly or jam
- 3 pints oil for frying (vegetable oil works well)
- 1/2 cup powdered sugar for dusting
Instructions
Sufganiyot
- Take your active dry yeast and add 1/4 cup of lukewarm milk and 1 tablespoon of sugar, let sit. After 10 minutes the yeast should be active and will look foamy.
- To the yeast and milk mixture, add the rest of the milk, remaining 3 tablespoons of granulated sugar, canola oil, eggs and vanilla extract.
- In your stand mixer, mix together flour and salt.
- Add your wet ingredients to your dry ingredients and knead for about 10 minutes. The dough should be slightly sticky so add water a tablespoon at a time if dough is too dry. If dough is too wet, add flour a teaspoon at a time until the dough is just slightly sticky. It should stick to the sides of the bowl a bit and be sticky to touch.
- Add your tablespoon of liquor (brandy or bourbon) and mix for another minute to incorporate.
- Grease a bowl with oil or butter and place dough into it.
- Cover your dough with a slightly damp towel. Place in a warm spot and let rise for about 2 hours or until doubled in size.
- Line a baking sheet or two with parchment paper and set aside for when you start cutting out circles.
- When your dough is done rising, flour a surface, place dough on surface and punch down slightly and roll into a large rough circle or rectangle that is about 1/2-inch thick. Use a round cookie cutter, glass cup, or I have found that a cocktail shaker works really well for cutting out circles. Place the cut out circles on your prepared baking sheet with parchment paper.
- Fold the scraps, re-roll and cut more circles until your dough runs out.
- Cover your cut dough circles and let your cut dough rise for about 45 minutes.
- While the cut dough is rising, prepare your seedless jam or jelly by placing it into a squeeze bottle, Ziploc bag or piping bag fitted with a metal tip. You may use jam with seeds or strain your seeded jam to make it smooth.
- In a large pot, heat frying oil to 325°F. Be careful not to let the oil get too hot because the outside of the sufganiyot will cook and brown before the centre is ready and no longer doughy.
- Using a spatula or hands, gently transfer the cut pieces of dough into pan. Do not overcrowd pan.
- Fry in batches, about 90 seconds per side. Both sides should be golden brown and puffed up to round perfection.
- Wait till the sufganiyot are slightly cooled. Take a knife and make a small slit at the side of your doughnut where you will be filling with jam.
- Using a squeeze bottle, piping bag or Ziploc bag, fit tip into slit you made with knife and fill sufganiyot with jam. Fill until it is slightly overflowing, leaving some jam on the outside.
- Using a sieve, dust doughnuts with powdered sugar.
- Serve immediately. Doughnuts are best eaten the day they are made.
