Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1/2 cup raspberry jam
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Deep-fry thermometer
- Pastry bag with a round tip
Step-by-step instructions:
1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. In a separate bowl, combine warm milk, eggs, and softened butter.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour.
6. Roll out the dough on a floured surface to 1/4 inch thickness.
7. Use a round cookie cutter to cut out circles of dough.
8. Place a small dollop of raspberry jam in the center of half of the circles.
9. Brush the edges of the jamless circles with water and place them on top of the jam-filled circles, pressing the edges together to seal.
10. Place the sufganiyot on a baking sheet and let rise for another 30 minutes.
11. Heat vegetable oil in a large pot to 350°F.
12. Fry the sufganiyot in batches for 2-3 minutes on each side until golden brown.
13. Drain on paper towels and dust with powdered sugar before serving.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 15 minutes
5. Temperature:
Frying temperature: 350°F
Serving size:
This recipe makes 12 sufganiyot.
Nutritional information:
Calories per serving: 220
Fat: 8g
Carbohydrates: 33g
Protein: 4g
Sodium: 100mg
Sugar: 12g
Substitutions for ingredients:
- Any flavor of jam can be used instead of raspberry jam.
- Soy milk or almond milk can be used instead of cow's milk.
- Margarine can be used instead of butter for a dairy-free option.
Variations:
- Fill the sufganiyot with chocolate ganache, custard, or Nutella instead of jam.
- Add lemon zest or orange zest to the dough for a citrus twist.
- Top the sufganiyot with a glaze made of powdered sugar and milk.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure even cooking.
- Use a pastry bag to pipe the jam into the center of the sufganiyot for a neater appearance.
- Don't overfill the sufganiyot with jam, or they may burst during frying.
Storage instructions:
Sufganiyot are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat sufganiyot, place them in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
Arrange the sufganiyot on a platter and dust with powdered sugar. Serve with a side of raspberry jam for dipping.
Garnishes:
Fresh raspberries or mint leaves can be used as a garnish.
Pairings:
Sufganiyot are traditionally served during Hanukkah, along with other fried foods like latkes and fried chicken.
Suggested side dishes:
Serve sufganiyot with a cup of hot cocoa or coffee.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the sufganiyot burst during frying, try using less jam or sealing the edges more tightly.
Food safety advice:
Make sure the oil is not too hot to prevent burns or fires. Use caution when frying.
Food history:
Sufganiyot are a traditional Jewish pastry eaten during Hanukkah. They are typically filled with jam or custard and fried in oil to symbolize the miracle of the oil that burned for eight days in the Temple.
Flavor profiles:
Sufganiyot are sweet and doughy, with a burst of raspberry jam in the center.
Serving suggestions:
Serve sufganiyot as a dessert or snack during Hanukkah celebrations.
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Region: Israeli