Sufganyot

During Hanukkah in some Israeli communities, vendors sell sufganyot by the basketful. The community takes on a block-party atmosphere as neighbors mill about eating, listening to music, and chatting while the children play tag, their fingers dusted with powdered sugar and sticky from the filling.


Fried foods recall the oil that burned in the temple.
  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 2 pkg. active dry yeast
  • 1/2 tsp. ground cinnamon
  • 1 cup water
  • 1/3 cup granulated sugar
  • 2 Tbsp. cooking oil
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/4 cup fruit preserves (such as raspberry, blueberry, or blackberry) or chocolate-hazelnut spread
  • Cooking oil for deep frying
  • Sifted powdered sugar

1. In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside.

2. In a medium saucepan heat and stir water, sugar, cooking oil, and salt just until warm (120 degrees F to 130 degrees F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surfaced of the dough. Cover and let rise in a warm place until double in size (about 1 hour).

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.

5. Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place about 1/2 teaspoon preserves or chocolate spread onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and fillings. Reroll and cut trimmings.

6. Fry filled doughnuts, 2 or 3 at a time, in deep hot oil (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with powdered sugar. Cool on wire racks. Makes about 24 sufganyot.

Nutrition facts per preserve-filled-sufganyot: 117 cal., 4 g total fat (1 g sat. fat), 9 mg chol., 48 mg sodium, 19 g carbo., 1 g fiber, and 2 g pro. Daily Values: 0% vit. A, 0% vit. C, 0% calcium, and 5% iron.


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