Sufganiyot (Israeli Donuts) Recipe

Sufganiyot (Israeli Donuts) Recipe

How To Make Sufganiyot (Israeli Donuts)

Tickle your tastebuds with these delightfully soft Sufganiyot or Israeli donuts. Puffy fried donuts are filled with sweet jam for yummy goodies.

Preparation: 30 minutes
Cooking: 15 minutes
Rise Time: 1 hour
Total: 1 hour 45 minutes

Serves:

Ingredients

  • 1cupwarm water,heated to about 110 degrees F
  • 1tbspinstant/rapid rise yeast,or active dry yeast
  • 3cupsall-purpose flour,spooned into measuring cup and leveled off
  • ¼cupconfectioner’s sugar,plus more for coating
  • ¾tspsalt
  • ½tspground nutmeg
  • 2large egg yolks
  • 2tbspvegetable oil,plus about 8 cups more for frying
  • 1tspvanilla extract
  • 1cupjam,or jelly, custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc., optional

Instructions

  1. Combine the water and yeast in a small bowl and let sit for about 5 minutes until foamy.

  2. Meanwhile, in a large bowl, combine the flour, confectioners’ sugar, salt, and nutmeg. Whisk to combine and set aside.

  3. Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.

  4. Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky.

  5. Cover the bowl with plastic wrap and let the dough rise on the countertop for 1 to 2 hours until doubled in size.

  6. Line a baking sheet with a few layers of paper towels. Line another baking sheet with ­parchment paper and dust heavily with flour. Generously dust a clean countertop and hands with flour.

  7. Scrape the dough out of the bowl onto the counter and dust the dough with flour.

  8. Pat the dough into ¼-inch-thick rectangle, about 10×12-inches in size, making sure the bottom doesn’t stick and adding more flour to the counter and hands as needed.

  9. Using a pizza wheel or very sharp knife, cut the dough into 24 2-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.

  10. Add enough of oil to a large Dutch oven or heavy pot to measure about 2-inches deep and heat over medium heat to 350 degrees F.

  11. Place 6 dough pieces in the oil and fry for about 3 minutes until golden brown, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325 and 350 degrees F.

  12. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.

  13. When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 2 teaspoons of jam or jelly inside.

  14. Using a fine sieve, dust the donuts generously with confectioners’ sugar.

  15. Serve warm and enjoy.

Nutrition

  • Calories: 116.05kcal
  • Fat: 1.76g
  • Saturated Fat: 0.25g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 1.05g
  • Polyunsaturated Fat: 0.32g
  • Carbohydrates: 22.65g
  • Fiber: 0.71g
  • Sugar: 7.76g
  • Protein: 2.09g
  • Cholesterol: 15.37mg
  • Sodium: 78.63mg
  • Calcium: 7.45mg
  • Potassium: 33.76mg
  • Iron: 0.84mg
  • Vitamin A: 5.40µg
  • Vitamin C: 1.18mg
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