Sufganiyot
Sufganiyot are fluffy doughnuts that are eaten on Hanukkah and fried in oil to symbolize the oil that burned for 8 days instead of 1 in the Hanukkah story.. This recipe makes it super easy to make at home, to enjoy all Hanukkah long!
Ingredients:
2 packages of yeast
1/2 cup of warm water
1 1/2 cups of milk
5 tbsp of unsalted butter
2 eggs
1/4 cup of sugar
2 tsp of kosher salt
6 cups of bread flour (plus more for dusting)
Vegetable oil for frying
1 jar of Bonne Maman jam of your choice (I went for blackberry)
Powdered sugar (for dusting)
Set up your stand mixer with a dough hook and add your yeast and warm water. Let that activate for about 5 minutes or until foamy.
On the stove, or in the microwave, melt your butter and heat your milk (together). Let that cool slightly (if it is too hot it will cook the egg and kill the yeast). Pour your milk/butter mixture in with the yeast mixture.
In a small bowl, whisk your eggs and add them into the mixing bowl.
Add your sugar and salt and whisk until everything is mixed together.
Add in your flour, cup by cup, mixing it all together until a sticky dough forms.
Flour a worktop surface, and knead the dough together so it is soft and no longer sticky.
Lightly oil a bowl and place your dough in the bowl. Cover and let rise for an hour/ hour and a half.
On another floured surface, roll the dough out to be about 1 inch thick. Using a cup or circle cookie-cutter, cut out circles from the dough. They should sort of look like biscuits- if they are rolled out too thin, they won’t be big enough to stuff.
Place the dough on a floured surface (counter or baking sheet) and cover with a tea towel. Let that rise for another 30 minutes.
In a large enough pot, heat your oil until it starts to bubble.
Add in your dough to the hot oil and fry for 1-2 minutes on each side, and place on a cooling rack.
Let the donuts cool so you can touch them. Using the back of the wooden spoon, pierce a hole in each donut to make room for the jam.
Put all your jam in a large plastic bag and cut the corner off the tip of the bag. Squeeze a dollop of jam into each sufganiyot. When ready to serve, sprinkle some powdered sugar over them and serve!