Sufganiyot Recipe

Sufganiyot Recipe
By The Cooking World, Editorial Staff
May 28, 2021

Sufganiyot: Hot Jam Doughnuts

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.

2 hours 30 minutes
4 to 6 minutes


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

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  1. In a small bowl, combine the yeast with 1 tablespoon of the flour, 1 tablespoon of the caster sugar and the water. Mix and allow to stand for 10 minutes or until the mixture becomes frothy, to ensure the yeast is active.
  2. Put the remaining flour in a bowl of a stand mixer and make a well. Add the remaining sugar, melted butter, egg yolks and salt to the well, and beat to combine, keeping the mixture in the well.
  3. Add the frothy yeast mixture to the well and mix to combine. Slowly bring in the flour mixture while stirring until all the flour is incorporated. Using a stand mixer with a dough hook, start to mix at low speed, and once all the ingredients are well combined, increase the speed to medium-low. Continue to knead until the dough is smooth and supple, usually 5-10 minutes. Cover the bowl with a tea towel and set aside to rise in a warm place for 1 1/2 hours or until doubled in volume.
  4. Remove the dough from the bowl and punch down on a lightly floured benchtop. Roll it out to a 1.5 cm (5/8 inch) thickness. Use a 6 cm (2 1/2 inch) round cookie cutter to cut circles out of dough.
  5. Place 1 teaspoon of jam or dulce the leche in the middle of one circle of dough and then cover with another circle of dough. Press and seal the edges together to ensure that the circles form a closed fat disc. Place on a floured tray.
  6. Cover the doughnuts with a clean, slightly damp tea towel and allow to rise until puffed up (about 45 minutes).
  7. Line a large plate with several layers of paper towel and set aside. Pour 5 cm (2 inches) of oil into a deep, dutch oven. Heat over medium-high heat until a sugar/deep-fry thermometer registers 180 ºC (350 ºF). If you don't have a thermometer, test the oil by dropping a small piece of dough into it; the dough should sizzle immediately and start to turn golden brown without burning too quickly.
  8. Working in batches, carefully slip the doughnuts into the oil, taking care not to crowd the pot. Fry the doughnuts for about 2-3 minutes per side or until puffed and golden brown. Carefully remove the doughnuts with a slotted spoon and transfer to the towel-lined plate to drain.
  9. Cool slightly, roll in caster sugar and serve immediately.
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