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Traditional Hanukkah Sufganiyot

A close-up of a fluffy, round Sufganiyot filled with bright red jam and heavily dusted with powdered sugar.
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Make authentic, jelly-filled sufganiyot for your Hanukkah celebration using this straightforward recipe.

Ingredients

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  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm milk (105-115°F)
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • Vegetable oil, for frying
  • 1 1/2 cups strawberry or raspberry jam
  • Powdered sugar, for dusting

Instructions

  1. Activate the yeast: In a small bowl, dissolve 1 teaspoon of sugar in the warm milk. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the remaining 1/4 cup sugar, eggs, vanilla extract, and salt. Add the yeast mixture and stir.
  3. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the doughnuts: Punch down the risen dough. On a lightly floured surface, roll the dough out to a 1/2-inch thickness. Use a 2.5-inch round cutter to cut out circles.
  7. Second rise: Place the dough circles on parchment-lined baking sheets. Cover loosely and let them rise again for 30 minutes.
  8. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  9. Fry the sufganiyot: Carefully place 3 or 4 dough rounds into the hot oil, ensuring not to overcrowd the pot. Fry for 1 to 2 minutes per side until golden brown. They should puff up as they cook.
  10. Drain: Remove the doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  11. Fill the doughnuts: Once slightly cooled, use a piping bag fitted with a long, thin tip to inject about 1 tablespoon of jam into the center of each sufganiyah.
  12. Finish: Dust generously with powdered sugar before serving.

Notes

  • Maintain the oil temperature between 340°F and 360°F for proper cooking. If the oil is too cool, the doughnuts will absorb too much oil.
  • For best results, use room temperature eggs and warm milk to help the yeast activate quickly.
  • You can use any fruit preserve you prefer for the filling.

Nutrition

Find it online: https://cookingbyfelix.com/traditional-hanukkah-sufganiyot-recipe-easy/