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Recipes > Sufganiyot Doughnuts

Sufganiyot Doughnuts

A traditional Hanukkah treat, these yeast-raised doughnuts are relatively quick and easy to make. Fill these doughnuts with typical raspberry or strawberry jam or break out of the box and try something seasonal like cranberry jelly or pumpkin butter. Any way you fill them, doughnuts never disappoint.

Prep

35 mins

Bake

6 - 8 mins

Total

43 mins

Yield

16 - 20 servings

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Ingredients

  • Warm Milk 110°F — 1/2 cup
  • Sugar — 3 Tbsp
  • Instant Yeast — 1/4 oz packet (2 1/4 tsp)
  • Butter, melted and cooled — 3 Tbsp
  • Egg — 1
  • Egg Yolk — 1
  • Vanilla Extract — 1/2 tsp
  • Unbleached White All-Purpose Flour — 2 cups
  • Lemon Zest — 1 Tbsp
  • Salt — 1/2 tsp
  • Raspberry Jelly or Jam (or other flavor) — 1/2 cup
  • Oil for Frying —

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Instructions

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  1. Combine warm milk and sugar in a large mixing bowl. Add yeast and allow to sit for about 5 minutes while the yeast activates.
  2. Add melted and cooled butter, egg, egg yolk, vanilla extract, flour, lemon zest and salt to the yeast mixture and mix until a shaggy dough forms, about 2 minutes.
  3. If using a dough hook, mix on medium speed until a smooth dough forms, 6-7 minutes. If preparing by hand, knead on a floured surface until smooth, 10-12 minutes.
  4. Place dough in a lightly oiled bowl, turn dough over once to coat all sides then cover and allow to rise in a warm place until doubled in size, about 45 minutes.
  5. Once dough has doubled in size, turn out onto a floured work surface and gently roll to 1/2-inch thick. Using a cutter or clean drinking glass, cut out rounds approximately 2 inches in diameter. (Dough can be rerolled but quality will deteriorate each time.) Cover rounds and let rise in a warm place until puffy, 15-20 minutes.
  6. While dough rounds are rising, heat 2-3 inches of oil in a deep pan, or deep fryer, to 370°F. Fill a pastry bag with jelly or jam.
  7. Fry doughnuts in batches until golden, about 3-4 minutes per side. Remove from the hot oil using a slotted spoon and place on a paper towel-lined tray to drain and cool.
  8. Cut a small slit in the side of each doughnut. Insert the filled pastry bag into the slit and gently fill with a moderate amount of jelly or jam, about 2 teaspoons per doughnut. Roll each doughnut in either powdered sugar or granulated sugar.

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FINE SUGAR 1KG (#1416)

2.15

INSTANT DRY YEAST 11G (#12294)

2.25

MADAGASCAR VANILLA EXTRACT 8OZ (#56253)

63.70

FINE SEA SALT 1KG (#58415)

3.35

UNBLEACHED ALL PURPOSE FLOUR 5LB (#65219)

9.80

UNSALTED LACTIC BUTTER 250G (#68328)

5.60

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

CANOLA OIL 2L (#107624)

9.40

RASPBERRY PRESERVE JAM 450G (#108901)

9.20

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