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November 27, 2017

Easy Sufganiyot for Hanukkah

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Looking for a fun food project to do with the whole family this holiday season? Filled jelly doughnuts, known as sufganiyot, are a classic Hanukkah dessert eaten in Isreal and all around the world!

Strawberry Sufganiyot FINAL

Simple Strawberry Sufganiyot

Servings: 15

Ingredients

Doughnuts:

  • 3-1/4 to 4 cups all-purpose flour
  • 2 envelopes rapid rise yeast
  • 2 tbsp Wholesoe Pantry Organic Cane SDugar
  • 1 tsp salt
  • 1 cup + 2 tablespoons Wholesome Pantry milk
  • 1/4 cup Wholesome Pantry butter
  • 3 egg yolks
  • 6-8 cups vegetable oil for deep frying

Filling/Coating:

  • 1 cup Wholesome Pantry Organic Cane Sugar
  • ½ – 1 cup Wholesome Pantry Strawberry Preserves (or preferred flavor)

Directions

  1. Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl. Heat milk and butter to very warm (120° to 130°F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding flour, until soft dough forms.
  2. Knead a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
  3. Heat at least 2 inches of oil in a deep fryer or deep pan to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels.
  4. Toss still warm doughnuts in granulated sugar to coat, then use a piping bag (filled with jam of choice) with a metal tip to poke a hole in the side of each doughnut and fill with jam.

Sufganiyot with WP Preserves FINAL