Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup warm milk
- 1 teaspoon vanilla extract
- 1 cup strawberry jelly or jam
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Candy thermometer
- Pastry bag with round tip
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Mix on low speed until combined.
2. Add melted butter, eggs, warm milk, and vanilla extract. Mix on low speed until a dough forms.
3. Increase mixer speed to medium and knead dough for 5-7 minutes until smooth and elastic.
4. Cover bowl with a clean kitchen towel and let dough rise in a warm place for 1 hour or until doubled in size.
5. On a lightly floured surface, roll out dough to 1/4 inch thickness. Use a 2 1/2 inch round cookie cutter to cut out circles of dough.
6. Place circles on a parchment-lined baking sheet and cover with a clean kitchen towel. Let rise for 30 minutes.
7. Heat vegetable oil in a large pot to 350°F.
8. Carefully drop dough circles into the hot oil, frying for 1-2 minutes on each side until golden brown.
9. Remove donuts from oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
10. Using a pastry bag with a round tip, fill each donut with strawberry jelly or jam.
11. Dust donuts with powdered sugar before serving.
Time:
Preparation time: 2 hours
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 24 donuts
Nutritional information:
Calories per serving: 220
Total fat: 8g
Saturated fat: 3g
Cholesterol: 30mg
Sodium: 100mg
Total carbohydrates: 34g
Dietary fiber: 1g
Sugars: 14g
Protein: 3g
Substitutions for ingredients:
- Strawberry jelly or jam can be substituted with any flavor of choice.
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add lemon zest to the dough for a citrusy twist.
- Use chocolate ganache or caramel sauce instead of jelly or jam for a decadent filling.
- Top donuts with sprinkles or chopped nuts for added texture.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Use a candy thermometer to monitor the oil temperature.
- Don't overfill the pastry bag with jelly or jam to prevent the donuts from bursting.
Storage instructions:
Store sufganiyot in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Warm sufganiyot in the microwave for 10-15 seconds or in the oven at 350°F for 5 minutes.
Presentation ideas:
Arrange sufganiyot on a platter and dust with powdered sugar. Serve with a cup of hot coffee or tea.
Garnishes:
Sprinkle sufganiyot with powdered sugar or top with sprinkles or chopped nuts.
Pairings:
Sufganiyot pair well with hot coffee or tea.
Suggested side dishes:
Serve sufganiyot as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it reaches the right consistency.
- If the donuts are too greasy, make sure the oil is at the correct temperature and drain excess oil on a paper towel-lined plate.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the donuts are cooked all the way through before serving.
Food history:
Sufganiyot are a traditional Jewish pastry eaten during Hanukkah. They are typically filled with jelly or jam 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 fruity jelly or jam.
Serving suggestions:
Serve sufganiyot as a dessert or snack during Hanukkah celebrations.
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Region: Israeli