Classic Hanukkah Sufganiyot - Ethnic Foods R Us

Classic Hanukkah Sufganiyot, are most often consumed on, and associated with Hanukkah in Israel. More so the tradition than even latkes which are most commonly associated with Hanukkah. Jelly and/or fruit filled pastries are common in many cultures, of course, but these Classic Hanukkah Sufganiyot delights are in a class by themselves. See for yourself with this authentic and traditional recipe.

Classic Hanukkah Sufganiyot Recipe-

Ingredients:

(Makes 30)

2 cups all-purpose flour (plus a little more)
1/4 cup granulated white cane sugar
2-1/4 tsp. active dry yeast
1/2 tsp. salt
2 large egg yolks
3/4 cup whole milk, warmed up to between 105° and 115° Fahrenheit
2 tbsp. unsalted butter, at room temperature
6 cups vegetable or canola oil (plus a little more)
2/3 cup smooth jam or jelly, or sweet fruit preserves, or a combination of both
powdered sugar, for dusting

You will need:

a 2″ round pastry cutter. Or, if you don’t have one, you can use a drinking glass of the same circumference.
a candy/fat thermometer.
a piping bag fitted with a 1/4″ round tip.

Directions:

Place the salt, yeast, sugar and flour in the bowl of an electric blender and whisk to combine. Add in the egg yolks and milk, and mix some more, on medium-low speed, using the hook attachment, until a “shaggy” dough forms – about 1 minute should do it.
Add in the butter, increase the speed to medium high, and mix some more, until the dough is elastic, shiny and smooth – about 5 minutes should do it.
Coat a large mixing bowl with a bit of oil. Form the dough into the shape of a large ball, place it into the bowl, and roll it around in the bowl to coat it with the oil. Cover the bowl with a damp towel or plastic wrap, and allow the dough to rise in a warm place for about 1 to 1-1/2 hours, until it doubles in size.
While the dough rises, lightly flour two baking sheets, then set them aside.
When the dough is fully risen, punch it down, transfer it to a lightly floured flat work surface, and roll it out until it is a consistent 1/4 inch thick.
Stamp out as many dough rounds as possible using a 2-inch round cutter, and place them on the floured baking sheet(s) about 1/2 inch apart.
Now gather the dough scraps together, roll them into a ball, and roll it out again. Stamp out more rounds, and repeat this process until you have a total of 30 rounds (you should be able to have this many) placed on the baking sheets. Loosely cover with a damp kitchen towel or plastic wrap. Allow to rise in a warm place for about half an hour, until puffy and about 1/2 inch thick.
Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed cooking pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer.
Line two more baking sheets with paper towels, place wire racks over them, and set aside for now.
Place the jam or jelly and/or preserves in a piping bag fitted with a 1/4-inch round tip; set aside for now.
Using a flat spatula, carefully transfer the dough rounds, one at a time, into the oil. Do not use your hands for this – the donuts will easily deflate. You should be able to fry about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry for about 1-1/2 minutes, until the bottoms are golden brown. Carefully turn them over with a fork and fry until the other side is also golden brown, about another 1-1/2 minutes. Watch for air bubbles appearing in the donuts, and if they do, pierce them with the point of a sharp paring knife.
Remove the fried donuts with a slotted spoon and transfer to the wire racks. Repeat with the remaining dough rounds until all are cooked and draining on the wire racks. Allow to cool down to where you can handle them.
When the donuts are cooled down enough to handle, use a paring knife to make to punctures on opposite sides of each donut in order to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe in about 1 teaspoon of jam or jelly and/or preserves combined mixture into the pocket. Dust with powdered sugar before serving your delicious, Classic Hanukkah Sufganiyot.