Homemade Delights: Irresistible Israeli Sufganiyah

Ingredients

• 2 1/4 cups (280g) all-purpose flour 2 1/4 cups (280g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 large eggs 2 large eggs
• 2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Fruit jam of your choice, for filling Fruit jam of your choice, for filling
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 4g)
• Carbohydrates: 36g (Sugar: 12g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, eggs, softened butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
6. 6.
   Punch down the dough and roll it out to a thickness of about 1/2 inch (1.3cm) on a floured surface.
7. 7.
   Using a round cookie cutter or a glass, cut out circles from the dough and place them on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   In a deep pot, heat vegetable oil to 350°F (180°C).
9. 9.
   Carefully drop a few doughnuts into the hot oil and fry for about 2-3 minutes on each side until golden brown.
10. 10.
    Remove the fried doughnuts with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
11. 11.
    Once the doughnuts have cooled slightly, fill a piping bag fitted with a small round tip with your favorite fruit jam.
12. 12.
    Gently insert the tip into each doughnut and pipe a generous amount of jam into the center.
13. 13.
    Dust the filled Sufganiyot with powdered sugar and serve immediately.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough. Check the expiration date and proof the yeast in warm milk with a pinch of sugar before adding it to the dough.
• Fruit jam — Use high-quality fruit jam for the filling to enhance the flavor of the Sufganiyah. You can experiment with different flavors such as strawberry, raspberry, or apricot.

Tips & Tricks

• To achieve a light and fluffy texture, make sure the dough rises in a warm place free from drafts.
• When frying the doughnuts, maintain a consistent oil temperature to ensure even cooking and prevent them from becoming greasy.
• If you don't have a piping bag, you can use a small spoon to create a small cavity in the doughnut and spoon the jam into it.
• For a fun twist, you can roll the filled Sufganiyot in granulated sugar instead of dusting them with powdered sugar.
• These Sufganiyot are best enjoyed fresh on the day they are made. If you have leftovers, store them in an airtight container and reheat them briefly in the oven before serving.

Serving advice

Serve the Sufganiyot warm for the ultimate indulgence. They pair perfectly with a hot cup of coffee or tea. Arrange them on a platter and watch them disappear as your family and friends savor the delightful flavors.

Presentation advice

For an elegant presentation, dust the Sufganiyot with a generous amount of powdered sugar, creating a beautiful snowy effect. Arrange them on a decorative serving tray or cake stand, and garnish with fresh berries or mint leaves for a pop of color.