Ingredients
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WaterWarm– ½ cup (120 ml)
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Dry Yeast – 4 ½ tsp
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Wheat Flour – 6 ½ cups (810 g)
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Sugar – ½ cup (100 g)
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Salt – 1 tsp
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Milk – 1 ½ cups (350 ml)
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Butter – 4 tbsp
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Vanilla Extract – 1 tsp
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Lemon Zest – of ½ medium lemon
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EggsLarge– 3
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Vegetable OilPeanut, avocado, or canola– 9 cups (2 l)
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Strawberry JellySeedless– 1 cup (240 ml)
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Powdered Sugar – ⅓ cup (40 g)
Recipe
The celebration of Hanukkah has recently started. So today we’d like to share with you a recipe for a traditional Hanukkah treat. Sufganiyot are small balls of dough. People typically fry them in oil and then fill with jelly.
Fluffy on the inside and crispy on the outside, these sweet Israeli delicacies are a must-try!
Steps
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1
Done
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To a large bowl add the warm water and yeast. Mix on low speed until combined. Let it sit for 5 minutes. In another large bowl combine the flour, sugar, and salt. |
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2
Done
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To the bowl with yeast add the milk, melted butter, vanilla extract, and lemon zest. Mix until combined. Then add the eggs and mix on low speed for about a minute. |
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3
Done
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Gradually add the dry ingredients and continue to mix. When it becomes difficult to mix the dough, switch to the dough hook. Knead the dough on low speed for about 7 minutes. Transfer the dough to a large bowl and cover it with plastic wrap and a towel. Leave in the fridge for 2 hours. |
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4
Done
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Scoop the dough onto a floured surface. Divide the dough into two parts. Place one part in the fridge (covered with plastic wrap). Roll out the other into a ¾-inch thick layer. Cut out 8 pieces of dough with a floured cookie cutter. Place the rest of the dough into a plastic bag and then in the fridge. |
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5
Done
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Transfer the dough pieces onto baking sheets lined with parchment paper. Cover with a towel and let them rise for about 15 minutes. |
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6
Done
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Fill a deep Dutch oven with 8 cups of the oil. Place a heat-resistant slotted spoon and baking sheet with paper towels near your stove. Heat the oil until it reaches 350 °F (180 °C). Gently place the donuts in the oil. Cook 4 donuts at a time for 2 minutes on each side. Transfer to the baking sheet. Let them cool for half an hour. Repeat with the second batch of dough. Use the scraps from the two batches to make the third one. |
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7
Done
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Fill a pastry bag with the jelly and fill the first batch of donuts with it while others are cooling. Dust the treat with powdered sugar. |
It's best to eat these sweet delicacies within about 2 hours of frying. Be sure to give the recipe a try!
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