SUFGANIYOT
Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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DMN YMN
[email protected]I'm not sure what went wrong, but these sufganiyot were a complete disaster.
ikbal Hosan
[email protected]0/10
clara kangodi
[email protected]I would not recommend this recipe to anyone.
Jarad Lewis
[email protected]These sufganiyot were a huge disappointment. They were dry and tasteless.
omeer afridi
[email protected]I followed the recipe exactly, but my sufganiyot didn't turn out as light and fluffy as I expected.
musically political songs
[email protected]These sufganiyot were a little dense, but they were still tasty.
Raisa Nur
[email protected]The dough was a little difficult to work with, but the donuts turned out great in the end.
Basant Patel
[email protected]These sufganiyot were a little too sweet for my taste, but they were still good.
Laura Leritte
[email protected]I'm not a huge fan of jelly donuts, but these were really good! The jelly filling was sweet and tart, and the donut itself was light and airy.
Amber Ali
[email protected]These sufganiyot were a hit at my Hanukkah party! Everyone loved them.
Djoudayano Sainterlin
[email protected]I've made sufganiyot before, but this recipe is by far the best! The dough was so easy to work with, and the donuts fried up beautifully.
scott gagnon
[email protected]These sufganiyot were amazing! They were light and fluffy, with a perfect balance of sweetness and spice. I followed the recipe exactly, and they turned out perfectly.