Sufganiyot is a Hanukkah favorite and also one of mine. I find them a cross between a beignet and a jelly donut. Sufganiyot (suf-ganiy-ot) are pillowy donuts that are eaten around the World during Hanukkah. They are super easy to make and with this recipe there is no mixer needed, no dirty bowls or hands. Just a ziploc plastic baggie and some fun. These jelly donuts are so good, they will be gone in less time than it takes to make them!!
Ingredients:
1 packet dry active yeast
3 cups all-purpose flour
1 egg
3 tablespoons sugar
1 cup warm water
1 1/2 tablespoons oil
1/2 teaspoon salt
1 tablespoon brandy or cognac
Zest of 1 lemon
2 cups strawberry jam (use any of your favorite)
Directions:
1. In a gallon ziploc baggie, add the yeast, warm water, sugar, brandy, lemon zest, oil, egg, and flour.
2. Seal the baggie and mix well by mushing the baggie with our hands and fingers. Once it is mixed well, place the baggie in a bowl of very warm water for 1 hour.
3. Remove dough from the baggie onto a lightly floured surface. Roll the dough out till it is about 1/2 inch thick. Lightly flour the top of the dough.
4. Using a 2″ inch diameter cookie cutter or a drinking glass and cut the dough. Roll out the scraps and cut again. Repeat until all the dough is used. Place the dough circles onto a parchment paper line baking sheet and cover with a tea towel for 30 minutes.
5. Fill a dutch oven with 2 inches of oil. Bring the oil to 350 degrees F using a medium heat setting.
6. The oil will bubble around the edges of dough when it is ready. Test with a tiny piece of scrap dough that is left over. Fry for 1 minute on each side.
7. Remove the donuts from the oil and place on a cooling rack or on a paper towel lined plate.
8. Fill a Piping bag or a squeeze bottle with your favorite jam and pierce the top of each donut and fill. Let the jam ooze out of the top a wee bit.
9. Dust with powdered sugar or a very fine granulated sugar.
10. Eat while warm!!
*NOTE: It might be easier if using a very fine granulated sugar for a dusting, to roll them in the sugar before filling with your jam. I have used a lemon curd before – OMG!! Nutella is a good choice along with any of your favorite jams. A strawberry jam filling is the traditional choice.
Cheers, Drew Frederic