Sufganiyot

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the lightest texture, weigh the flour accurately and keep the dough soft rather than stiff.
• •A small saucepan helps maintain frying depth with less oil; the full amount is listed for safe frying, but the doughnuts will not absorb all of it.
• •If your kitchen is cool, briefly warm the oven for 1 minute, switch it off, and proof the dough inside with the door closed.
• •Sufganiyot are best eaten the same day, ideally within a few hours of frying.

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