Every Hanukkah, the aroma of freshly fried sufganiyot fills my home with warmth and joy. These fluffy jelly donuts are not just a treat; they’re a beloved tradition that brings back fond memories. Let’s dive into making these sweet delights together!
Classic Sufganiyot
Prep & Cook Time
Prep time: 30 minutes
Cook time: 15 minutes
Resting time: 1 hour
Total time: 1 hour 45 minutes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk (about 110°F)
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 cup jelly or jam (your choice)
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Once risen, punch down the dough and roll it out to about 1/2 inch thickness. Cut into circles using a cookie cutter.
- Cover the cut dough circles and let them rise again for about 30 minutes.
- In a deep pot, heat vegetable oil to 350°F. Fry the donuts in batches until golden brown, about 2-3 minutes per side.
- Drain on paper towels and let cool slightly. Using a pastry bag, fill each donut with your favorite jelly.
- Dust with powdered sugar before serving. Enjoy!
Servings
This recipe makes about 12-15 sufganiyot.
Nutrition Info
Calories: 160 | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Sugar: 5g | Fiber: 0g
Chocolate Hazelnut Sufganiyot
Prep & Cook Time
Prep time: 30 minutes
Cook time: 15 minutes
Resting time: 1 hour
Total time: 1 hour 45 minutes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk (about 110°F)
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 cup chocolate hazelnut spread
- Vegetable oil for frying
- Chopped hazelnuts for garnish
- Powdered sugar for dusting
Instructions
- In a small bowl, mix warm milk and yeast. Let it sit for about 5 minutes until it foams.
- In a large bowl, whisk together flour, sugar, and salt. Pour in the yeast mixture, eggs, and melted butter, mixing until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise for about 1 hour until doubled.
- Roll out the dough to about 1/2 inch thick and cut into circles.
- Let the circles rise for another 30 minutes before frying.
- Heat vegetable oil in a deep pot to 350°F. Fry the donuts until golden brown, about 2-3 minutes each side.
- Drain on paper towels and allow to cool slightly. Fill with chocolate hazelnut spread using a pastry bag.
- Top with chopped hazelnuts and dust with powdered sugar. Serve warm!
Servings
This recipe yields about 12-15 chocolate hazelnut sufganiyot.
Nutrition Info
Calories: 180 | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Sugar: 6g | Fiber: 1g
Final Thoughts
Making sufganiyot is more than just a recipe; it’s a celebration of tradition and family. I hope these recipes bring joy and sweetness to your Hanukkah festivities. Happy frying!