Sufganiyot

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35 servings Medium
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Ingredients (11)

  • 2 Eggland’s Best eggs
  • 6 tablespoons unsalted butter, softened
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 cups buttermilk
  • 1/4 cup warm water
  • 2 envelopes active dry yeast
  • 4 cups canola oil, for frying
  • powdered sugar, for dusting
  • jams and jellies, for filling

Summary

This recipe is presented by Eggland’s Best.

Pillowy, sugar-crusted donuts aren’t exclusive to Jewish cuisine, but these sufganiyots are a tempting Hanukkah tradition. The donuts are fried in oil to celebrate the miracle when oil for one day lasted eight days.

Filled with your favorite jam or jelly, these donuts are missing nothing. You can even fill these donuts with multiple jellies and jams.

Instructions

  1. 1Sprinkle yeast over warm water to dissolve; let it stand for 10 minutes.
  2. 2In a large bowl, mix the sugar, salt, eggs, butter, buttermilk, yeast mixture, and 3 cups of flour together until an elastic dough forms. Mix the remaining 2 cups of flour into dough, 1/2 cup at a time, until the dough no longer sticks to the side of the bowl.
  3. 3Remove dough from bowl and knead on a floured surface for 5 minutes.
  4. 4Place the dough in a large bowl, sprayed with nonstick spray, and cover with plastic wrap; allow the dough to rise in a warm place until it’s doubled in size, about 1-1 1/2 hours.
  5. 5When the dough is ready, turn it out onto a floured surface and roll out to 1/2-inch thick.
  6. 6Using a 1-in. round biscuit cutter or cookie cutter, cut the dough into rounds and place on a cookie sheet; dip the cutter in flour before cutting the dough out so it doesn’t stick, and repeat with all the dough; arrange the dough rounds on a cookie sheet and allow it to rise for another hour.
  7. 7In a medium-size pot, heat 4 cups of canola oil over medium-high heat; when the oil is hot, slide 2-3 dough rounds into the oil using a wide spatula.
  8. 8When the donuts are golden brown, flip over and cook on the other side. Remove from oil when both sides are golden brown; drain and cool on a paper towel; repeat with the remaining donuts.
  9. 9When all the donuts are cooked and cooled, fill using your favorite jams and jellies; poke a hole in the side of each donut with the handle of a wooden spoon; fill a zipper-top bag with your filling and snip the corner off to create a pastry bag; fill each donut with 1-2 teaspoons of jam; dust with confectioner’s sugar and serve.
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