Continental RecipeSnack and Appetizers

Classic sufganiyah Recipe

Classic sufganiyah Recipe

The hole-less, jelly-filled sufganiyah is a descendant of the German krapfen, which was imported to Israel by German Jews who fled the Nazi regime, although some sources claim that sufganiyah appeared much earlier, in the 1920s. 

Traditionally, this sweet treat is consumed during the Jewish festival of Hanukkah.

Besides the typical strawberry jam filling, sufganiyah is nowadays available in multiple flavors such as Bavarian cream or cappuccino, for example, but there is also the alcohol-infused (typically vodka) variety, and many more.

 

 

EQUIPMENT

Measuring spoons and cups

Mixing bowls and spoon

Sifter

Clean dish towel

Rolling pin

Juice glass

Deep fryer or heavy pot

Slotted spoon

Paper towels

 

 

RECIPE INGREDIENTS

1 package dry yeast

4 tablespoons sugar

3/4 cup lukewarm milk or warm water

2 1/2 cups all-purpose flour

Pinch of salt

1 teaspoon ground cinnamon

2 eggs, separated

2 tablespoons (1/4 stick) butter or pareve margarine, softened*

Apricot or strawberry preserves

Sugar

Vegetable oil for deep-frying

 

 

DIRECTIONS ON CLASSIC SUFGANIYAH RECIPE

Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.

Sift the flour and combine together with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture using an electric mixer until a dough is formed.

Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.

Roll out the dough to a thickness of 1/8 inch.

Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.

READ ALSO:   California Roll(Uramaki Sushi)

Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12.

Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.

Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.Roll the doughnuts in sugar.

 

HERE ARE MORE ISRAELI RECIPES

FALAFEL RECIPE

PERFECT RUGELACH RECIPE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Classic sufganiyah Recipe

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 100 calories 1 gram fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 package dry yeast
  • 4 tablespoons sugar
  • 3/4 cup lukewarm milk or warm water
  • 2 1/2 cups all-purpose flour
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, separated
  • 2 tablespoons (1/4 stick) butter
  • Apricot or strawberry preserves
  • Sugar
  • Vegetable oil for deep-frying

Instructions

  • Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
  • Sift the flour and combine together with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture using an electric mixer until a dough is formed.
  • Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
  • Roll out the dough to a thickness of 1/8 inch.
  • Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
  • Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12.
  • Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
  • Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.Roll the doughnuts in sugar.

Related Articles

Back to top button