Sufganiyot
24 portions
300mThey come in many forms. There's the classic jelly donut. There's the Portuguese malasada, which is more of a Hawaiian treat at this point. And this is the Israeli version, a tasty hannukah tradition. Sufganiyot are no simple feat, but well worth the effort.
What you will need
3/4 cup Milk
1/4 cup Sugar
0.25 oz. Active Dry Yeast
1/4 cup Canola Oil
2 Eggs
1 tsp Vanilla Extract
18 oz. AP Flour
1 tsp Salt
1 Tbsp Vodka
10 oz. Jam
3 pints Peanut Oil
(Nutritional facts 625 calories, 58.52 g fat, 23.38 g carbohydrates, 3.31 g protein, 35 mg cholesterol, 104 mg sodium)How to cook
1
Warm the milk to around body temperature. Whisk in the sugar and yeast. Set it aside for about 5 minutes. You should see some foam bubbling up on the surface of the milk.
2
Add Oil, Eggs, and Vanilla
Whisk in the canola oil, eggs, and vanilla extract. Set aside.
3
Sift the Flour and Salt
In a separate bowl, sift together the flour and salt.
4
Mix the Dough
Place the wet ingredients in a stand mixer fitted with a dough hook. On low speed, mix in the dry ingredients in portions. Continue mixing on low for about 10 minutes to form a very sticky dough. If the dough is not sticking to the bottom of the bowl, add 1 Tbsp of water at a time, mixing thoroughly between additions, until it does. If it's way too sticky, mix in a little flour similarly.
5
Add Vodka
Add vodka and continue mixing on low until the dough comes together again.
6
Proof until doubled in size
Grease a large mixing bowl and transfer the dough into the bowl. Cover with a clean kitchen towel. Set the dough aside in a warm spot to rise for about 2 hours or until doubled in size. It might take longer, don't rush it.
7
Roll and cut
Turn the dough out onto a floured surface. Dust some flour over the top of the dough. Roll the dough out to about 1/2" thick. Dip a circular cookie cutter in flour, then cut circles from the dough by pushing down and twisting slightly. As they're cut, transfer the rounds to a floured baking sheet. You can collect the scrap together and roll it out to cut more rounds.
8
Proof again
Lightly dust the tops of the circles with flour. Cover with a clean kitchen towel and let them rise for about 45 minutes longer.
9
Prepare the filling
While your dough is rising, transfer the jam into a pastry bag or a squeeze bottle.
10
Fry your Sufganiyot
In a large pot, heat frying oil to 325°F. Be careful! Place pieces of dough into the hot oil, one by one. Don't crowd the pot. Adjust the heat as you work to keep the temperature as close to 325°F as possible. As each doughnut turns golden brown on the bottom, gently flip it over with a metal tool and cook the opposite size. Once they're browned on both sides, transfer to paper towels or a baking rack to drain.
11
Add the Filling
Once the doughnuts are cooled enough to be held, inject a shot of jam into each one. You may need to use a straw or a chopstick to form the starter hole before injection. Dust with powdered sugar just before serving.
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