Sufganiyot

Nutrition · per serving

Steps

1. 1

   Prepare the dough. In a mixing bowl, combine the strong white bread flour, fine caster sugar, instant dry yeast, and fine salt, keeping the salt and yeast on opposite sides at first. Add the lukewarm whole milk, large egg, vanilla extract, and finely grated lemon zest. Mix until a shaggy dough forms, then knead for 5 minutes until smoother.

   160 g strong white bread flour20 g fine caster sugar4 g instant dry yeast2 g fine salt60 ml whole milk, lukewarm1 large egg2 ml vanilla extract1 tsp finely grated lemon zest
2. 2

   Add the unsalted butter a little at a time and continue kneading for 6-8 minutes, until the dough is elastic, glossy, and just slightly tacky. If using a stand mixer, use the dough hook on medium-low speed; the dough should clear the sides of the bowl but still feel soft.

   20 g unsalted butter, very soft
3. 3

   Shape the dough into a ball, cover, and let it rise in a warm place for about 20 minutes, until noticeably puffy though not necessarily doubled. For this accelerated schedule, place it somewhere gently warm, around 28-30°C, but not hot enough to melt the butter.

4. 4

   Turn the dough out onto a very lightly floured surface and pat or roll it to about 1.5 cm thick. Cut out 4 rounds about 7 cm wide. Place them on small squares of baking paper or a lightly floured tray, cover loosely, and rest for 10 minutes until slightly swollen. Gather any scraps only once if needed; overworking makes the doughnuts tough.

5. 5

   While the doughnuts proof, heat the neutral frying oil in a small, deep saucepan to 170°C. Warm the strawberry jam briefly until loosened, then pass it through a fine sieve if it contains fruit pieces, so it will pipe smoothly into the doughnuts.

   700 ml neutral frying oil80 g strawberry jam
6. 6

   Fry the doughnuts in the hot oil for 2 at a time, about 1 1/2 to 2 minutes per side, turning once, until deep golden brown and cooked through. Maintain the oil between 165-175°C; if it drops too low, the doughnuts absorb oil, and if too high, they brown before the centres cook. Lift out and drain briefly.

   700 ml neutral frying oil
7. 7

   Let the doughnuts cool for about 5 minutes, just until comfortable to handle. Fill a piping bag fitted with a narrow nozzle with the strawberry jam. Make a small hole in the side of each doughnut and pipe in about 20 g jam each, until you feel slight resistance and the doughnut feels heavier.

   80 g strawberry jam
8. 8

   Dust generously with icing sugar and serve warm, when the contrast between the tender enriched dough and bright jam filling is at its best.

   15 g icing sugar

Origin & History

Sufganiyot are the classic Hanukkah doughnuts of Israel, traditionally eaten during the holiday because foods fried in oil commemorate the miracle of the Temple oil. Though filled doughnuts have broader European roots, sufganiyot became especially prominent in modern Israeli food culture and are now a beloved seasonal treat sold in bakeries across the country.