A cross between a beignet and a jelly donut, sufganiyot are donuts that are eaten around the world during Hanukkah.
Yes, it is a bit labor intensive, but these treats are so good you’ll keep coming back to the recipe.
Sufganiyah (Makes 12 donuts)
Ingredients:
- ¾ cup lukewarm water
- 4 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast
- 3 ⅔ cup all-purpose flour, plus more for dusting
- ¼ cup vegetable oil
- 2 large eggs at room temperature
- 4 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup strained strawberry jam
- Oil for frying
- ½ cup powdered sugar, for dusting
Instructions:
- In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine water, yeast, sugar, flour, vegetable oil, eggs, vanilla extract, and salt blend with the mixer on low for 15 minutes (or knead by hand but the mixture will be very sticky).
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Place the kneaded dough in a large, oiled bowl, cover with plastic wrap and a tea towel and leave in a warm place to rise until it has doubled in size, roughly 2 hours.
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Once the dough has doubled in size, line a baking sheet with parchment paper, and dust the parchment paper and a work surface with flour.
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Turn the dough out on the floured surface, gently pat the dough to a 1/2-inch thickness, and using a 2 ½ inch round cutter dipped in flour, cut as many circles as you can and place on your prepared baking sheet. You can gather and re-roll any scraps.
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Dust the cut circles of dough with a little more flour, cover with a dry tea towel or plastic wrap, and let rise again for about an hour.
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When the donuts have risen, heat oil 2-3 inches deep in a sturdy pot fitted with a candy thermometer if you have one.
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Line a baking sheet with paper towels, set a wire rack on top of the paper towels, and place all this near the stove.
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Heat the oil over a medium heat (or has reached 325°F). Fry 3-4 donuts at a time for 2-3 minutes, or until it is golden in color. Carefully flip and fry the other side for another minute or two, until golden.
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Lift the donuts out of the oil and let drain on the prepared wire rack. Repeat with the remaining donuts.
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Once the donuts are cool, poke a hole in the side or top of the donut with a straw or skewer.
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Place the strained jam into a piping bag fitted with a small plain tip. Squeeze a small amount of jam into each donut and then dust the donuts with powdered sugar.
These donuts are best the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
Recipe courtesy of Bigger Bolder Baking
