A sufganiyah (Hebrew: סופגנייה or סופגניה; plural, sufganiyot: סופגניות) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jelly or custard, and then topped with powdered sugar. At Hanukkah, Jewish people observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil. - Wikipedia
The original recipe I followed can be found here, from chow.com - feel free to follow this word for word. But I just didn't agree with step 1 of the original recipe and so I made a few changes to that step. Here's how I made these delicious donuts:
- 2 1/4 tsp (one 1/4-ounce packet) active dry yeast
- 1/4 c (2 oz) granulated sugar
- 3/4 c warm whole milk (105°F to 115°F)
- 2 large egg yolks
- 2 c (10 oz) all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
- 1/2 tsp fine salt
- 2 tbsp (1/4 stick) unsalted butter, at room temperature
Frying, Special equipment, and Assembly
- 6 c (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl
- 2-inch round cutter or use a drinking glass of the same size
- Candy/fat thermometer
- 12- to 18-inch pastry bag fitted with a 1/4-inch round tip to fill the doughnuts with jam or jelly
- Smooth jam or jelly (if filling all doughnuts, you'll need about 2/3 cup)
- Powdered sugar, for dusting
- or Cinnamon sugar, for dredging (I use a 7 to 1 ratio of sugar to cinnamon)
- Dissolve the yeast, sugar, and salt in the warm milk in the bowl of a stand mixer. Cover with plastic film and allow to sit for 5 minutes or until the mixture begins to foam. Add the yolks and whisk until combined. Add the flour and using the dough hook attachment, mix on low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.
- Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic film or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
- Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.
- Using a flat spatula (don’t use your hands—this will deflate the donuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. (If air bubbles appear in the donuts, pierce with the tip of a paring knife.) Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.
- When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.
Thank you chow.com for a great recipe.