Description
Sufganiyot are classic Israeli jelly doughnuts traditionally enjoyed during Hanukkah. These fluffy, golden treats are made from a rich, yeasted dough, deep-fried until soft and pillowy, and typically filled with your favorite jam. Perfect for celebrating or satisfying any sweet craving!
Ingredients
Units
Scale
Dough
- 500 g flour (about 4 cups)
- 1/4 cup sugar
- 1 1/2 tablespoons dry yeast
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup water (room temperature)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon vodka or brandy
For Frying
- Canola oil (for frying)
For Filling & Finishing
- Jam or jelly of choice (for filling)
- Powdered sugar (for dusting, optional)
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the flour, dry yeast, and sugar. Stir with a spoon until all ingredients are evenly distributed. Add the kosher salt and mix again to combine.
- Add Wet Ingredients: Add the eggs, water, vegetable oil, vanilla extract, and vodka or brandy to the dry mixture. Begin mixing on low speed until a rough dough forms.
- Knead the Dough: Increase mixer speed to medium and knead for at least 8 minutes until the dough becomes smooth, elastic, and slightly tacky.
- First Rise: Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 1-2 hours, or until doubled to tripled in size.
- Shape Doughnuts: Punch down the risen dough and transfer it to a floured surface. Roll the dough into a 1/4 inch thick rectangle. Using a 2-inch cookie cutter, cut out rounds, rerolling scraps as needed.
- Second Rise: Place dough rounds onto a parchment-lined baking sheet. Cover with a clean towel and let rise for another 30 minutes or until puffed and doubled in size.
- Fry Doughnuts: Heat canola oil in a large dutch oven, saucepan, or frying pan to 180°C (350°F). Gently add dough rounds in small batches. Fry about 2 minutes per side, until golden and cooked through. Transfer to a wire rack lined with paper towels.
- Fill and Finish: Once cooled slightly, fill each doughnut with jam using a piping bag and dust with powdered sugar, if desired. Serve warm for best flavor and texture.
Notes
- Make sure your oil stays at 180°C (350°F) for even frying and to avoid greasy doughnuts.
- The alcohol in the dough helps produce a less oily, lighter doughnut, but can be omitted if preferred.
- Best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 doughnut
- Calories: 180
- Sugar: 5g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg