Why not make Hanukkah special this year with this great recipe for home made sufganiyot? Check the film to see how it’s done.
The recipe and ingredients are below, and remember – you don’t have to restrict yourself to jam, you can go wild.
Enjoy and happy holidays from ISRAEL21c!
Perfect Israeli Sufganiyot
Makes approximately 33 small donuts
Ingredients:
560g (4.5 cups) flour
1 tablespoon yeast
2 teaspoons salt
70g (1/4 cup + 2 teaspoons) sugar
50g (1/4 cup) butter
2 eggs
1 teaspoon vanilla
Up to one cup of milk
Directions for making dough:
1. Mix flour with yeast, salt and sugar, mixing after each addition.
2. Add softened butter in chunks, and work into the flour mixture with your fingers.
3. Add eggs and vanilla, and work into the mixture.
4. Add most of the milk, but not all, and mix into a workable dough.
5. Turn out onto your work surface and knead until smooth and elastic.
6. Form a ball, place in the bowl, and cover with plastic wrap. Let rise 1 ½-2 hours.
Directions with ready dough:
1. Flour surface, roll out dough to 1 cm thick.
2. Cut circles with a cookie cutter.
3. Set on tray to rise for 20 minutes.
4. Heat oil on a low flame until it reaches 165-170 degrees C (330-335 degrees F).
5. Fry in batches of 4-5, cooking 2-2.5 minutes on each side.
6. Take out of oil and let cool in a large bowl lined with paper towels.
7. Fill with jam (blend or whisk jam before putting in the squeeze jar), and garnish with powdered sugar. Squeeze a drop of jam on top for garnish. Or, if you prefer, you can fill your donuts with other ingredients – mascarapone cream, chocolate ganache… you name it!
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