SUFGANIYOT

Sufganiyot image

Doughnuts without holes! This is a traditional Jewish holiday recipe; sufganiyot are commonly served during the Hanukkah season.

Provided by Mel Levy

Categories Bread Quick Bread Recipes

Time 1h

Yield 6

Number Of Ingredients 7

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Ingredients

4 cups self-rising flour
2 eggs
2 (8 ounce) containers yogurt
2 tablespoons white sugar
1 pinch salt
2 tablespoons vanilla sugar
3 quarts vegetable oil for frying

Steps:

Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.
Form the dough into balls with a 2-inch diameter.
Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.

Nutrition Facts : Calories 787.5 calories, Carbohydrate 75.6 g, Cholesterol 66.5 mg, Fat 47.6 g, Fiber 2.3 g, Protein 14.3 g, SaturatedFat 7 g, Sodium 1134.7 mg, Sugar 9.8 g

Mary Furtado

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I followed the recipe exactly, but my sufganiyot turned out dense and oily. I'm not sure what I did wrong.

Anjoy Dorcus

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These were a bit too sweet for my taste, but they were still good.

MNan Jani

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I'm not a big fan of jelly-filled doughnuts, but these were really good. The dough was light and fluffy, and the jelly filling was just the right amount of sweetness.

Haiden Ford

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These were delicious! I made them for my Hanukkah party and they were a huge hit.

vlDXPRESSIONlv

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I've tried other sufganiyot recipes before, but this one is by far the best. The dough is so light and airy, and the filling is perfectly sweet and tangy.

Fayaz Hussain Akhund

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I made these for my family and they were a huge success! The kids especially loved them.

HERO ALAMIN

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These sufganiyot were a hit at my Hanukkah party! Everyone loved them.

Angel Kingsley

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I was a bit skeptical about making these because I'm not a great baker. But they turned out great! I used a store-bought jelly filling and they were still delicious.

Helen Ngozi Ossai

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I've never made sufganiyot before, but this recipe was easy to follow and the results were perfect. They were golden brown and cooked all the way through, and the jelly filling was just the right amount of sweetness.