What could be better than a puffy, fried, sugary donut made fresh at home and filled with your favorite jam? During Hanukkah, sufganiyah are baked fresh daily to celebrate the miracle of the oil. Rumor has it that Angel Bakeries – the largest in Israel — fries a quarter of a million each day during Hanukkah!
I made this batch of sufganiyah with superfine sugar, but I think I might prefer it with confectioners sugar instead for a more melt-in-your-mouth taste. Try some both ways and see which flavor suits you. These were stuffed (a little too full!!) with strawberry jam.
3/4 cup milk, warmed to 110 degrees
1 envelope active dry yeast
1 teaspoon granulated sugar
2 large eggs
1/4 cup granulated sugar
1/4 cup butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 1/2 cups all-purpose flour, plus extra for kneading
1 teaspoon butter
1 cup seedless fruit jelly or jam
1 cup superfine or confectioners sugar
1. Place warm milk in large bowl. Sprinkle with yeat and 1 teaspoon granulated sugar. Stir until blended, then set aside for 10 minutes until bubbly.
2. In small glass bowl, beat eggs, remaining sugar, cooled melted butter, vanilla extract and salt.
3. Stir egg mixture into bubbly yeast mixture. Add 3 cups of flour a little at a time. Stir until soft dough forms.
4. Flour work surface to prevent sticking. Turn dough onto floured surface. Knead for five minutes until smoooth and pliable. Add up to 1/2 cup extra flour as needed to keep dough from being too sticky.
5. Grease large bowl with 1 teaspoon butter. Add kneaded dough and cover with plastic wrap. Allow to rise in warm place for about 1 hour.
6. Flour a baking sheet.
7. Punch down dough and turn out onto floured work surface. Roll to 1/2″ thick.
8. Using biscuit cutter, cut rounds out of dough and arrange on baking sheet. Reroll scraps and continue cutting.
9. Allow sufganiyah to rise again, uncovered, until they are approximately 1 1/2″ high.
10. In deep fryer, heat oil to 360 degrees.
11. While oil is heating, fill pointed-tip squeeze bottle with jam, or use pastry bag fitted with filling tip.
12. Carefully place doughnuts 4 at a time into hot oil. Cook for about 1 1/2 minutes on each side. Remove to paper-towel lined rack to cool.
13. When oil reheats, continue frying donuts in small batches.
14. While donuts are warm, insert tip of squeeze bottle into dough and fill gently with jam.
15. Immediately coat warm donuts with sugar. When cool, coat again.
These tasty holiday treats are best eaten within a few hours of cooking. Enjoy!
Want to substitute? Experiment with different fillings – coconut cream, custard, dark chocolate. Choose your favorite or prepare an assortment!