A pile of sufganiyot, jam showing at the side and icing sugar over the top

Intermédiaire

Sufganiyah

Name: Sufganiyah
Total time: 3 h
Yield: 12
Cuisine: Jewish
Ingredients: 500 g Strong white flour; 250 ml Whole milk, warm; 10 g Dried yeast; 60 g Caster sugar; 3 Egg yolks; 60 g Butter, softened; 1 tsp Salt; 1 tsp Lemon zest; 2 L Oil for deep frying; 400 g Strawberry or apricot jam; 100 g Icing sugar

A round yeast doughnut fried in deep oil, filled with jam through a hole in the side and dusted with icing sugar — eaten at Hanukkah because the oil is the whole point of the festival.

Source

Recette de Jewish diaspora kitchens · 🏺 Traditionnel · Recipes carried to one country from twenty others — Yemen, Iraq, Morocco, Poland, Turkey — and cooked side by side until they became a shared table.

Jewish · Hanukkah doughnut — An ownerless traditional dish, so no cook is credited. The cited article confirms the round jelly-doughnut form and that it is eaten around the world during Hanukkah. Quantities, the two proves and the frying temperature are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

The Cooking Foodie Tasty Chef Vic Cuisine

⏱ 180 min🍽 12 portions🔥 340 kcal🇮🇱 Israël

HalalVégétarienSans fruits à coque

Étapes

Stir the yeast and 1 tbsp sugar into the warm milk and leave 10 minutes until foaming.
Mix in the flour, rest of the sugar, yolks, salt and zest, then knead 10 minutes, working the butter in a little at a time.
Prove 1 hour 30 minutes until doubled, then roll out 1.5 cm thick and cut 7 cm rounds.
Prove the cut rounds 40 minutes on a floured tray until visibly puffy.
💡 The second prove is what gives the pale ring round the middle. Under-proved doughnuts fry dense and have no ring at all.
Heat the oil to 170°C and fry 3 at a time, 90 seconds a side, until deep gold.
💡 170°C and no hotter. Above that the outside colours before the inside cooks, and a sufganiyah has to be cooked through to hold jam.
Drain, cool 10 minutes, then pipe jam into the side with a nozzle until you feel the weight change. Dust heavily with icing sugar.

💡 Astuces

Hanukkah food is fried because the festival marks oil that lasted eight days. Latkes are the same idea in a different shape.
Israeli bakeries compete on absurd fillings — pistachio, halva, dulce de leche, alcohol-spiked cream. Jam is the original.
Fill them warm but not hot, and eat them the same day. Sufganiyot are stale by tomorrow and everyone knows it.