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.
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
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
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.
Did You Make This Recipe?
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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.