SUFGANIYOT

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Sufganiyot image

Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 20

Number Of Ingredients 9

3/4 cup warm water (about 110 degrees)
1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus 1/2 cup for coating
Pinch of salt
2 large eggs, separated
2 tablespoons margarine or unsalted butter, room temperature
Peanut oil, for frying, plus more for bowl
1/4 cup raspberry or strawberry jam or jelly

Steps:

  • In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
  • Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
  • Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/8 inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 (2-inch) rounds, dipping cutter in flour as needed to prevent sticking. Reroll scraps; cut out about 16 more rounds.
  • Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
  • Heat a few inches of oil in a large, heavy pot until it reaches 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 or 5, carefully slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute (doughnuts will fry very quickly and puff up). Using a slotted spoon, transfer doughnuts to paper towels to drain.
  • Place remaining 1/2 cup sugar in a medium bowl.While doughnuts are still hot, dip them in sugar, turning to coat. Serve immediately.

Dave Banks35
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I would not recommend this recipe. The sufganiyot were dry and tasteless. I ended up throwing them away.


Tariq Cheema
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These sufganiyot were a complete disaster. They were dense and greasy, and the filling was bland. I don't know what went wrong.


Alizai Khan
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I had some trouble getting the sufganiyot to rise properly. I think I might have overproofed them. But even though they weren't perfect, they still tasted good.


junide mollick
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These sufganiyot were a little too sweet for my taste, but they were still good. I think I'll try using less sugar next time.


Innocent Aexer
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I've never had sufganiyot before, but I'm so glad I tried this recipe. They were absolutely delicious! I'll definitely be making them again.


Roger Kehew
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These sufganiyot were a bit more work than I expected, but they were definitely worth it. They were the perfect treat for Hanukkah.


Arshad UK Arshad
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I'm not much of a baker, but I was able to make these sufganiyot without any problems. They were a little messy to fry, but it was worth it. They were so good!


Estther Aggrey
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These sufganiyot were so easy to make and they turned out so delicious! I used a raspberry jam filling and they were perfect. My family loved them.


Audrina Spudis
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I've made sufganiyot before, but this recipe is by far the best. The instructions were clear and easy to follow, and the results were amazing. The sufganiyot were golden brown and perfectly cooked.


Masande Zanele Khoza
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These sufganiyot were a hit at my Hanukkah party! They were light and fluffy, with a perfectly crispy exterior. The filling was also delicious and flavorful. I will definitely be making these again next year.