Introduction
Sufganiyot, a scrumptious Israeli donut, is a beloved staple during the Jewish holiday of Hanukkah. This traditional deep-fried dessert, filled with sweet jam and dusted with powdered sugar, symbolizes the miracle of the oil that lasted eight days in the ancient Temple of Jerusalem. With its fluffy and tender dough, and a luscious jam filling, sufganiyot is a treat enjoyed by people of all ages. In this article, we'll explore the steps required to make these mouthwatering donuts at home, perfect for sharing with family and friends during the holiday season or any time of year.
Ingredients
For the Dough:
2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
1 tablespoon (10g) active dry yeast
1/2 cup (120ml) warm milk
1 large egg, lightly beaten
3 tablespoons (45g) unsalted butter, softened
For the Filling:
1 cup (320g) fruit jam, such as raspberry or strawberry
For Frying:
Vegetable or canola oil, for deep frying
For Dusting:
Powdered sugar, for dusting
Instructions
Prepare the dough: In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate small bowl, combine the warm milk and active dry yeast. Let the mixture stand for about 5 minutes, until the yeast has dissolved and become foamy.
Add the yeast mixture and beaten egg to the flour mixture. Using a wooden spoon or a stand mixer fitted with a dough hook attachment, mix until a rough dough forms. Gradually add in the softened butter, incorporating it well until the dough becomes smooth and slightly sticky.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes elastic and smooth. If using a stand mixer, knead with the dough hook for the same amount of time.
Proof the dough: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
Shape the sufganiyot: Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and roll it out to a 1/2-inch (1.25 cm) thickness. Using a round cookie or biscuit cutter (about 2.5 inches/6 cm in diameter), cut out circles from the dough. Re-roll any scraps and continue cutting until all the dough is used up. Place the circles on a parchment-lined baking sheet, leaving space between each one. Cover with a clean kitchen towel and let them rise for an additional 30 minutes.
Heat the oil: In a heavy-bottomed pot or deep fryer, heat about 2 inches (5 cm) of oil to 350°F (180°C). Use a deep-fry thermometer to ensure the oil reaches and maintains the correct temperature.
Fry the sufganiyot: Carefully lower 2-3 dough circles at a time into the hot oil, being mindful not to overcrowd the pot. Fry for 1-2 minutes on each side, or until golden brown. Use a slotted spoon or a spider to remove the sufganiyot from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Repeat with the remaining dough circles, ensuring the oil maintains a consistent temperature.
Fill the sufganiyot: Once the donuts have cooled slightly, use a small knife or the end of a wooden spoon to create a small hole on the side of each sufganiyot. Fill a piping bag fitted with a round or long filling tip with the fruit jam of your choice. Insert the tip into the hole of each sufganiyot and gently squeeze the piping bag to fill them with jam. Be careful not to overfill, as the jam may ooze out.
Dust with powdered sugar: Place a generous amount of powdered sugar in a fine-mesh sieve and lightly tap it over the filled sufganiyot to give them a beautiful, snowy appearance.
Serve and enjoy: Sufganiyot are best enjoyed fresh on the day they are made. Serve them alongside a steaming cup of tea or coffee, or offer them as a delightful dessert for your family and friends to indulge in during Hanukkah or any festive occasion.
Tips for Perfect Sufganiyot
Be patient: Take your time during the rising process, as this will ensure a light and fluffy texture for your sufganiyot. Don't rush the dough—allow it to rise until it has doubled in size.
Choose your filling: While fruit jam is the traditional filling for sufganiyot, you can experiment with other options, such as chocolate-hazelnut spread, dulce de leche, or even a sweetened cream cheese mixture.
Maintain oil temperature: Consistently monitoring and maintaining the oil temperature is crucial for evenly cooked and perfectly golden-brown sufganiyot. If the oil is too hot, the donuts will brown too quickly and may be undercooked inside. If the oil is not hot enough, the donuts will absorb too much oil and become greasy.
Storage: If you have any leftovers, store them in an airtight container at room temperature for up to 24 hours. While sufganiyot are best enjoyed fresh, you can briefly reheat them in the microwave or a warm oven to bring back some of their original tenderness.
In conclusion, sufganiyot are a delightful dessert that can bring warmth and joy to your Hanukkah celebrations or any festive gathering. With this step-by-step guide, you'll be well-equipped to create delicious and fluffy Israeli donuts, filled with your favorite jam and dusted with powdered sugar. Happy frying and enjoy your homemade sufganiyot!
