Sufganiyot Recipes

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Sufganiyot image

This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.

Recipe From epicurious.com

Provided by Joan Nathan

Categories     Dessert     Fry     Hanukkah     Kid-Friendly     Kosher     Jam or Jelly     Small Plates

Yield Makes about 12

Number Of Ingredients 25

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Oct 20, 2020 Ingredients Deselect All 1/2 cup whole milk One 1/4-ounce packet active dry yeast 1 tablespoon plus 1/2 cup granulated sugar, …

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  • Microwave the milk in a small bowl until 105 to 110 degrees F. Stir in the yeast and 1 tablespoon of sugar; let stand until foamy, about 5 minutes. Whisk together the flour and salt in the bowl of a stand mixer fitted with the dough hook.
  • Add the yeast mixture, butter, vanilla, zest, egg, egg yolks and remaining 1/2 cup sugar to the flour mixture. Mix with a spoon until the dough just comes together, about 1 minute. (It's OK if a little of the flour remains loose at the bottom of the bowl, it will all come together while kneading.) Knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a lightly floured surface and knead into a smooth ball, about 1 minute. Lightly spray the mixing bowl with nonstick cooking spray and return the dough to the bowl; cover the bowl tightly with plastic wrap and let rise in a warm place until it has doubled in size, 1 1/2 to 2 hours.
  • Turn the dough out onto a floured surface and gently roll out into a 1/2-inch-thick round. Using a 3-inch round cookie cutter or drinking glass, cut the rounds out as closely together as possible. Place the rounds about 2 inches apart on a baking sheet lightly sprayed with nonstick cooking spray.
  • Lightly spray the tops with the cooking spray. Cover with plastic wrap and let rise again until puffed, at least 30 minutes and up to 1 hour. The dough rounds may not increase in size during this proofing, which is fine. The point is to let the dough rest before frying, resulting in pillowy doughnuts.
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From thetasteofkosher.com
May 7, 2019 Jump to Recipe Sufganiyot are Israel’s most popular Chanukah food. These powdered jelly doughnuts are by far the best I’ve …

4.9/5 (55)
Total Time 25 mins
Category Dairy Free Desserts
Calories 227 per serving

  • Add oil, eggs, water, and vanilla extract. Knead using a bread hook. Leave the dough to mix on low for 10 minutes, at the end of which it should be smooth but tacky. Add more flour if needed.
  • Move the dough to an oiled bowl. Cover with a towel or plastic wrap and let sit until double in size.
  • Place the dough on a well floured surface and sprinkle the top with flour as well. Roll the dough out until it is about 1/2 inch or 1.5 cm. Cutout circles using a 2'' or 3" cookie cutter dipped in flour.
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Dec 6, 2020 Form each piece into a ball. Cover with plastic and let rest until doubled in size, about 2 hours. In a heavy-bottomed medium …

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Dec 1, 2015 In Israel, doughnuts are known as sufganiyot. And like their fellow oil-cooked counterpart, the potato latke, they're associated with …

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A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts eaten in Israel and around the world during Hanukkah, when foods fried in oil symbolize the miracle of oil that burned for eight days instead of one …
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Over the holiday in Israel, you’ll find market stalls and bakeries overflowing with trays of sufganiyot: scrumptious fried doughnuts, dusted in sugar and filled with preserves. I …

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According to food historian Gil Marks, the recipe for a filled jelly doughnut was first published in a 1485 cookbook in Nuremberg. The "Gefüllte Krapfen" consisted of "a bit of jam sandwiched between two rounds of yeast bread dough and deep-fried in lard". This doughnut became popular in northern European countries from Denmark to Russia during the 16th century. In 19th-century Ge…

Type Jelly doughnut
Main ingredients Dough, jelly filling, powdered sugar
Alternative names Sufganiot
Place of origin Central Europe

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