Sufganiyot Recipe: The Ultimate Guide to Making Delicious Hanukkah Doughnuts
Hanukkah is just around the corner, and what better way to celebrate the Festival of Lights than with a batch of warm, fluffy sufganiyot? These jelly-filled doughnuts are a Hanukkah staple, and this guide will walk you through making them from scratch. Get ready to impress your family and friends with your delicious homemade sufganiyot!
Ingredients You'll Need:
This recipe yields approximately 20 sufganiyot. Adjust quantities as needed.
For the Dough:
- 1 cup (240ml) warm milk (105-115°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups (500g) all-purpose flour, plus more for dusting
- ½ cup (115g) unsalted butter, melted and cooled
For Frying:
- Vegetable oil, for frying (enough to fill a large pot about 3 inches deep)
For Filling:
- Your favorite jelly or jam (raspberry, apricot, or strawberry are popular choices)
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-4 tablespoons milk or lemon juice
Step-by-Step Instructions:
Making the Dough:
- Activate the Yeast: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and active.
- Add Wet Ingredients: Whisk in the egg and vanilla extract.
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes.
- Add Melted Butter: Add the melted butter to the dough and knead for another 2-3 minutes until incorporated.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shaping and Frying the Sufganiyot:
- Punch Down the Dough: Gently punch down the risen dough to release the air.
- Roll Out the Dough: On a lightly floured surface, roll out the dough to about ½ inch thickness.
- Cut Out Doughnuts: Use a 2 ½-3 inch cookie cutter (or a glass) to cut out circles.
- Fry the Sufganiyot: Heat the oil in a large, heavy-bottomed pot to 350°F (175°C). Carefully add a few doughnuts at a time to the hot oil, ensuring not to overcrowd the pot.
- Fry Until Golden Brown: Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the doughnuts from the oil and place them on a wire rack to drain excess oil.
Filling and Glazing the Sufganiyot:
- Let Cool Slightly: Let the sufganiyot cool slightly before filling.
- Fill with Jelly: Using a piping bag or a small knife, carefully fill each doughnut with your favorite jelly or jam.
- Make the Glaze (Optional): Whisk together powdered sugar and milk or lemon juice until smooth and pourable. Drizzle over the cooled sufganiyot.
Tips for Perfect Sufganiyot:
- Don't overcrowd the pot: Overcrowding will lower the oil temperature and result in greasy doughnuts.
- Use a thermometer: A candy thermometer is essential for ensuring the oil is at the correct temperature.
- Let the doughnuts cool completely before glazing: This prevents the glaze from melting.
- Experiment with different fillings: Get creative with your fillings! Try different jams, chocolate ganache, or even custard.
Enjoy your delicious homemade sufganiyot! Happy Hanukkah!
