Sufganiyot

I know I’ve been MIA this past week, but you didn’t think I was going to get through chanukkah without sharing some recipes…did you?   If you did, you’ve obviously missed something. Channukah is a time for fried food. I look forward to this all year long. Most Jewish holidays are filled with food, but chanukkah is filled with the best food. I love everything about chanukkah.. ok, not this year’s Maccabeats video, but mostly everything about this holiday is so great.

If you’ve ever spent chanukkah in Israel, you know all about sufganiyot, or fried doughnuts. If you’ve never spent channukah in Israel, go spend chanukkah in Israel. And if you’ve never been to Israel.. go to Israel during chanukkah.

Nothing really compares to Israeli sufganiyot. I’m not sure what it is, but every doughnut is perfectly shaped and fried and extremely delicious. I think while I was in Israel I must have eaten at least one a day for the entire month before chanukkah. So in light of chanukkah (pun intended), here is the best recipe I have found for sufganiyot. They’re not quite as good as the Israeli version, but they may give you an idea as to what I am talking(/dreaming) about.

Ingredients

• 2 Cups flour, plus more
• 1/4 Cup sugar
• 1 Packet or 2.25 tsp active dry yeast
• 1/2 tsp salt
• 2 Large egg yolks
• 3/4 Cup of warm milk or soy milk
• 2 Tbs butter or margarine at room temp
• 6 Cups canola oil, plus more
• Jelly
• Confectioner’s sugar

Directions

1. In a stand up mixer, mix the first four ingredients.
2. Add the yolks and milk and mix with the hook attachment on medium-low speed.
3. Add the butter/margarine and mix on medium-high speed for about 5 minutes, until the dough is shiny and elastic.
4. Grease a large bowl with oil, and transfer the dough into the bowl (use flour to help get the dough off the edges..it’s supposed to be sticky).
5. Cover bowl with saran wrap, and allow to rise for 1-1.5 hrs (until size has doubled) in a warm room.
6. Move dough onto a floured surface and roll until it is 1/4 inch thick. Use a two inch round cookie cutter (or a glass) to cut doughnuts out of the dough – place them on another floured surface.
7. Cover lightly with saran wrap and allow to rise again for 30 min.
8. In a medium pot, heat up the oil to 350° F (if you don’t have a thermometer, stick a tiny piece of dough into the oil and wait for it to start bubbling.)
9. With a spatula (not with your hands), slowly drop 3 or 4 sufganiyot into the oil. Allow to fry for about 1 minute on each side until each side is light brown (flip gently with a spatula).
10. Remove onto a paper toweled surface.
11. Once cooled enough, cut a small slit in the side of the doughnut and use a tsp to spoon in some jelly.
12. Sprinkle with confectioner’s sugar.

[I would have tried to get a better shot, but they were getting cold right in front of me..]

And if you haven’t already…Put on your yarmulke, and go listen to all of Adam Sandler’s chanukkah songs on repeat…because unlike the Maccabeats, they never get old.

Happy Chanukkah!!

Li-or