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

အလယ်အလတ်

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.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Jewish diaspora kitchens · 🏺 Traditional · 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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

The Cooking Foodie Tasty Chef Vic Cuisine

⏱ 180 မိနစ်🍽 12 ယောက်စာ🔥 340 kcal🇮🇱 Israel

ဟာလာသက်သတ်လွတ်အခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

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.

💡 အကြံပြုချက်များ

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.