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Sufganiyot

Moderate

Sufganiyot

Nadia Boachie

Nadia Boachie

Instagram
Sufganiyot

Method

Sufganiyot 19 Steps

  • Step 1

    Take your active dry yeast and add 1/4 cup of lukewarm milk and 1 tablespoon of sugar, let sit. After 10 minutes the yeast should be active and will look foamy.

  • Step 2

    To the yeast and milk mixture, add the rest of the milk, remaining 3 tablespoons of granulated sugar, canola oil, eggs and vanilla extract.

  • Step 3

    In your stand mixer, mix together flour and salt.

  • Step 4

    Add your wet ingredients to your dry ingredients and knead for about 10 minutes. The dough should be slightly sticky so add water a tablespoon at a time if dough is too dry. If dough is too wet, add flour a teaspoon at a time until the dough is just slightly sticky. It should stick to the sides of the bowl a bit and be sticky to touch.

  • Step 5

    Add your tablespoon of liquor (brandy or bourbon) and mix for another minute to incorporate.

  • Step 6

    Grease a bowl with oil or butter and place dough into it.

  • Step 7

    Cover your dough with a slightly damp towel. Place in a warm spot and let rise for about 2 hours or until doubled in size.

  • Step 8

    Line a baking sheet or two with parchment paper and set aside for when you start cutting out circles.

  • Step 9

    When your dough is done rising, flour a surface, place dough on surface and punch down slightly and roll into a large rough circle or rectangle that is about 1/2-inch thick. Use a round cookie cutter, glass cup, or I have found that a cocktail shaker works really well for cutting out circles. Place the cut out circles on your prepared baking sheet with parchment paper.

  • Step 10

    Fold the scraps, re-roll and cut more circles until your dough runs out.

  • Step 11

    Cover your cut dough circles and let your cut dough rise for about 45 minutes.

  • Step 12

    While the cut dough is rising, prepare your seedless jam or jelly by placing it into a squeeze bottle, Ziploc bag or piping bag fitted with a metal tip. You may use jam with seeds or strain your seeded jam to make it smooth.

  • Step 13

    In a large pot, heat frying oil to 325°F. Be careful not to let the oil get too hot because the outside of the sufganiyot will cook and brown before the centre is ready and no longer doughy.

  • Step 14

    Using a spatula or hands, gently transfer the cut pieces of dough into pan. Do not overcrowd pan.

  • Step 15

    Fry in batches, about 90 seconds per side. Both sides should be golden brown and puffed up to round perfection.

  • Step 16

    Wait till the sufganiyot are slightly cooled. Take a knife and make a small slit at the side of your doughnut where you will be filling with jam.

  • Step 17

    Using a squeeze bottle, piping bag or Ziploc bag, fit tip into slit you made with knife and fill sufganiyot with jam. Fill until it is slightly overflowing, leaving some jam on the outside.

  • Step 18

    Using a sieve, dust doughnuts with powdered sugar.

  • Step 19

    Serve immediately. Doughnuts are best eaten the day they are made.

Tags:

Toronto Recipes

Donut

Doughnut

Hanukkah

Sufganiyot

Moderate

Sufganiyot

Nadia Boachie

Nadia Boachie

Instagram
Sufganiyot

Yields:

Serves 15

Prep Time:

0 hours 30 mins

Inactive Time:

2 hours 0 mins

Cook Time:

0 hours 3 mins

0.0

Rate This Recipe

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Ingredients

Sufganiyot

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 3/4 cup lukewarm milk, divided

  • Water, to adjust consistency

  • 1/4 cup white granulated sugar, divided

  • 1/4 cup canola oil, plus extra to grease bowl

  • 2 large eggs, room temperature

  • 3/4 teaspoon vanilla extract

  • 500 grams (3 3/4 cups) all-purpose flour, plus more for dusting rolling surface

  • 1 teaspoon salt

  • 1 tablespoon brandy or bourbon

  • 1 1/4 cup seedless fruit jelly or jam

  • 3 pints oil for frying (vegetable oil works well)

  • 1/2 cup powdered sugar, for dusting

Send list of ingredients to myself

Method

Sufganiyot 19 Steps

  • Step 1

    Take your active dry yeast and add 1/4 cup of lukewarm milk and 1 tablespoon of sugar, let sit. After 10 minutes the yeast should be active and will look foamy.

  • Step 2

    To the yeast and milk mixture, add the rest of the milk, remaining 3 tablespoons of granulated sugar, canola oil, eggs and vanilla extract.

  • Step 3

    In your stand mixer, mix together flour and salt.

  • Step 4

    Add your wet ingredients to your dry ingredients and knead for about 10 minutes. The dough should be slightly sticky so add water a tablespoon at a time if dough is too dry. If dough is too wet, add flour a teaspoon at a time until the dough is just slightly sticky. It should stick to the sides of the bowl a bit and be sticky to touch.

  • Step 5

    Add your tablespoon of liquor (brandy or bourbon) and mix for another minute to incorporate.

  • Step 6

    Grease a bowl with oil or butter and place dough into it.

  • Step 7

    Cover your dough with a slightly damp towel. Place in a warm spot and let rise for about 2 hours or until doubled in size.

  • Step 8

    Line a baking sheet or two with parchment paper and set aside for when you start cutting out circles.

  • Step 9

    When your dough is done rising, flour a surface, place dough on surface and punch down slightly and roll into a large rough circle or rectangle that is about 1/2-inch thick. Use a round cookie cutter, glass cup, or I have found that a cocktail shaker works really well for cutting out circles. Place the cut out circles on your prepared baking sheet with parchment paper.

  • Step 10

    Fold the scraps, re-roll and cut more circles until your dough runs out.

  • Step 11

    Cover your cut dough circles and let your cut dough rise for about 45 minutes.

  • Step 12

    While the cut dough is rising, prepare your seedless jam or jelly by placing it into a squeeze bottle, Ziploc bag or piping bag fitted with a metal tip. You may use jam with seeds or strain your seeded jam to make it smooth.

  • Step 13

    In a large pot, heat frying oil to 325°F. Be careful not to let the oil get too hot because the outside of the sufganiyot will cook and brown before the centre is ready and no longer doughy.

  • Step 14

    Using a spatula or hands, gently transfer the cut pieces of dough into pan. Do not overcrowd pan.

  • Step 15

    Fry in batches, about 90 seconds per side. Both sides should be golden brown and puffed up to round perfection.

  • Step 16

    Wait till the sufganiyot are slightly cooled. Take a knife and make a small slit at the side of your doughnut where you will be filling with jam.

  • Step 17

    Using a squeeze bottle, piping bag or Ziploc bag, fit tip into slit you made with knife and fill sufganiyot with jam. Fill until it is slightly overflowing, leaving some jam on the outside.

  • Step 18

    Using a sieve, dust doughnuts with powdered sugar.

  • Step 19

    Serve immediately. Doughnuts are best eaten the day they are made.

Tags:

Toronto Recipes

Donut

Doughnut

Hanukkah

Sufganiyot