Sufganiyot Recipe
These jelly filled doughnuts are served during Hanukkah. The pillowy fried dough can be filled to your liking, and jelly is the classic option. Dip them in ganache or glaze for a little extra sweetness and a picturesque look.
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Calories: 433kcal
Servings: 12
Equipment
- Round Cookie Cutter
- Deep Fryer
Ingredients
Dough
- ½ cup milk warm use water or milk substitute (soy, almond, oat for pareve)
- 2 teaspoons granulated yeast
- 3 eggs room temperature
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 3 cups 425g all-purpose flour
- 1 ½ sticks 170g unsalted butter, room temperature (replace with 1/2 cup of oil to make the recipe pareve)
- Oil for frying
Filling
- Jam jelly or preserves pastry cream, lemon curd
Topping
- Cinnamon sugar 1 cup sugar mixed with 1 tablespoon cinnamon and/or ganache or raspberry icing glaze
Instructions
- Mix warm milk and yeast in stand mixer bowl. Add eggs, sugar, salt, and flour. Use dough hook on low until dough forms.
- Gradually add room temp butter while mixing. Increase to medium-high, mix for 3 mins until smooth. Cover, let dough double.
- Combine brown sugar, sugar, cinnamon in bowl. Set aside.
- Transfer dough to floured surface, shape into round. Cut into 12 pieces, form each into ball. Cover, let rise until doubled.
- Heat oil in pot to 360°F. Fry doughnuts few at a time, 2 mins per side until golden. Drain on paper towels, coat with vanilla sugar.
- Cool slightly, use knife to create filling pockets.
- Fill with jam, cream, or curd using pastry bag with large tip.
- Optionally dip in ganache or glaze. Customize toppings to taste.
Nutrition
Calories: 433kcal | Carbohydrates: 83g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 178mg | Potassium: 174mg | Fiber: 3g | Sugar: 46g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg