Ultimate Sufganiyot

Spread the love

Why Make This Recipe

Sufganiyot, or jelly-filled doughnuts, are a festive treat loved by many, especially during Hanukkah. These delicious pastries offer a delightful balance of crispy outside and soft, fluffy inside filled with your favorite jam. Making homemade sufganiyot can be a fun and rewarding experience. It allows you to share a wonderful tradition with family and friends, bringing everyone together to enjoy something special. This recipe for Ultimate Sufganiyot ensures your doughnuts will be light, fluffy, and bursting with flavor. Plus, the joy of frying them up in your kitchen is unmatched!

How to Make Ultimate Sufganiyot

Making the Ultimate Sufganiyot can seem intimidating, but it’s a straightforward process that anyone can master. The key is to take your time and follow each step carefully. Below you will find a detailed guide on how to create these delightful doughnuts at home, including all the necessary ingredients and clear directions.

Ingredients:

1 cup Warm Water
2 teaspoons Instant or Rapid-Rise Yeast
4 cups All-Purpose Flour
1/2 cup Powdered Sugar
1 teaspoon Salt
1 teaspoon Nutmeg
2 Large Egg Yolks
1/4 cup Vegetable Oil
1 teaspoon Vanilla Extract
2 cups Vegetable Oil (for frying)
1 cup Jam (of your choice)
1/2 cup Granulated Sugar
1/4 cup Powdered Sugar (for coating)

Directions:

Activate the Yeast: Start by pouring warm water into a small bowl. Sprinkle the yeast over the water and let it sit for 5-10 minutes. You want it to become foamy. This step is crucial as it activates the yeast, providing the lift needed for your dough.
Mix Dry Ingredients: In a large mixing bowl, combine flour, powdered sugar, salt, nutmeg, and granulated sugar. Use a whisk to thoroughly mix these dry ingredients. This ensures that each bite of your sufganiyot is flavorful.
Add Wet Ingredients: Make a well in the center of the dry mix. Into this well, add the egg yolks, vegetable oil, vanilla extract, and your foamy yeast mix. Gently mix everything until it forms a rough dough. Don’t worry if it looks a little messy; that’s perfectly fine!
Knead the Dough: Dust a clean, floured surface with flour. Transfer the rough dough onto this surface. Knead it for about 8-10 minutes. You want the dough to become smooth and elastic. Kneading incorporates air into the dough and helps it rise beautifully.
First Rise: After kneading, shape the dough into a ball and place it in an oiled bowl. Cover this bowl with a clean kitchen towel or plastic wrap and set it aside. Allow it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This process is essential for the dough to become fluffy.
Shape the Donuts: Once the dough has risen, punch it down to release any captured air. Then roll it out on a floured surface to about 1/2 inch thickness. Use a doughnut cutter or two round cookie cutters to cut circles. If you don’t have a cutter, you can use a glass for the outer circle and a smaller cap for the inner circle.
Second Rise: Gather the cut-out doughnuts and place them on parchment paper. Cover them again and let them rise for another 30-45 minutes. This second rise allows your doughnuts to become even fluffier.
Heat the Oil: In a large deep frying pan or pot, heat the vegetable oil to 350°F (175°C). You can check the temperature using a thermometer, or you can drop a small piece of dough into the oil to see if it bubbles up.
Fry the Donuts: Once your oil is hot, carefully place a few doughnuts in the oil. Fry them for about 2-3 minutes on each side until they turn golden brown. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
Fill the Donuts: Once fried, transfer the doughnuts to a cooling rack to cool slightly. Using a pastry bag fitted with a filling tip, fill each doughnut with your choice of jam. This is where you can be creative with flavors!
Finish with Sugar: Prepare a mixture of granulated sugar and powdered sugar by combining them in a bowl. Roll each filled doughnut in this sugar mixture, coating them well. This final touch adds sweetness and a delightful finish.

How to Serve Ultimate Sufganiyot

When it comes to serving your Ultimate Sufganiyot, presentation can add to the experience. Arrange them on a festive platter and dust with a little extra powdered sugar for a beautiful touch. You can serve them warm or at room temperature, with a side of additional jam for dipping if you’d like. These doughnuts are excellent for festive occasions, family gatherings, or even a cozy brunch at home. Enjoy them with a hot cup of coffee or tea for the perfect pairing!

How to Store Ultimate Sufganiyot

If you have any leftover sufganiyot, you can store them for later enjoyment. Place the doughnuts in an airtight container lined with paper towels to absorb any excess moisture. Keep them at room temperature for up to 2 days. If you want to store them for longer, consider freezing them. Place the cooled doughnuts in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 1 month. To enjoy, simply thaw them at room temperature and reheat briefly in a warm oven.

Tips to Make Ultimate Sufganiyot

Temperature Matters: Ensure your water is warm, but not hot, to avoid killing the yeast. The ideal temperature is around 110°F (43°C).
Kneading Technique: Don’t rush the kneading process. The more you knead, the better the dough will rise and the fluffier your doughnuts will be.
Frying in Batches: Fry only a few doughnuts at a time to keep the oil temperature consistent. If the oil cools too much, the doughnuts will absorb more oil and become greasy.
Fill with Flavor: Experiment with different jam fillings or even chocolate ganache for a modern twist.
Avoid Overfilling: When filling the doughnuts, avoid overfilling them as it can cause them to burst during frying.

Variations

While traditional sufganiyot are filled with jam, you can get creative and make some variations:

Chocolate Filled: Fill your sufganiyot with chocolate ganache instead of jam for a decadent treat.
Custard Filled: Use a rich pastry cream or vanilla custard to fill your doughnuts for a creamy texture.
Flavored Dough: Add lemon or orange zest to the dough for a citrusy flavor. This can freshen the taste and is delightful.

FAQs

1. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it after the first rise. Just be sure to let it come to room temperature before shaping and frying.

2. What type of oil is best for frying?
Vegetable oil is a great choice because of its high smoke point. Canola oil also works well for frying doughnuts.

3. Can I bake the sufganiyot instead of frying them?
While traditional sufganiyot are fried, you can bake them for a healthier alternative. Shape them, place them on a baking sheet, and bake at 375°F (190°C) for about 12-15 minutes or until golden brown.

4. How can I tell when the oil is ready for frying?
You can use a thermometer to check the temperature, or drop a small piece of dough into the oil. If it bubbles and rises to the surface, the oil is ready.

5. Is it okay to double the recipe?
Absolutely! If you’re expecting a crowd or want to have tasty treats to enjoy throughout the week, feel free to double the ingredients.

With this guide, you’re now well-equipped to make the Ultimate Sufganiyot. Enjoy the process, and savor every delicious bite of your homemade treats!