For this week's We Cook Books recipe we decided to share with you a delicious Sufganiyot Recipe from the latest cookbook from Monday Morning Cooking Club - Now for Something Sweet.
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts eaten in Israel and around the world during Chanukah (the Festival of Lights), when foods fried in oil symbolize the miracle of oil that burned for eight days instead of one in the Hanukkah story. Sufganiyot are traditionally filled with jelly or jam, but the filling options are limitless: custard, Nutella, pudding, pumpkin butter, apple butter, or dulce de leche are all great options.
7 g (1 sachet / 2 1/4 teaspoons) active dry yeast
459 g (3 cups) all-purpose flour, plus extra
55 g (1/4 cup) white caster sugar
310 ml (1 1/2 cups) warm water
60 g (2 oz) unsalted butter, melted
2 egg yolks
2 g (1/4 teaspoon) sea salt
75 g (1/4 cup) strawberry jam or Dulce de Leche
Oil, for deep-frying
White caster sugar