Classic Sufganiyot

December 03, 2018

Classic Sufganiyot

We are so excited to feature Sam Adler of Frosting and Fettuccine as our monthly contributor. Sam is a super talented pastry chef, and we trust her for all things baked and deep fried! Yes she makes the best sufganiyot, and yes you need to make these this week. Enjoy and happy Chanukah!
 
Classic Sufganiyot 
Prep time: 
Cook time: 
Total time: 
Serves: 25 donuts
Ingredients
  • 1 1/2 cups warm water- not boiling
  • 5 tsp instant yeast (or 2 envelopes rapid rise or active yeast)
  • 1/3 cup granulated sugar
  • Zest from one medium orange
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 5 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 tsp kosher salt
  • For the stuffing:
  • Strawberry Jam or jam of choice
  • For the topping:
  • Confectioners sugar
Instructions
  1. This can be done by hand or in a stand mixer.
  2. In a large mixing bowl, mix the warm water with the yeast and leave to sit until it froths, about 10 minutes.
  3. Add sugar, zest, vanilla, eggs, and oil to the bowl and mix until well combined.
  4. Add flour, baking powder, and salt, and knead or mix on medium for 5 minutes until a soft, non sticky dough forms. You will know the dough is ready when it separates easily from the bowl, or when it stops sticking to your rolling surface. Add in more flour by a 1/4 cup if you need to while mixing if the dough is too sticky.
  5. Grease or spray a large bowl with pam and place dough inside to rise for 1 hour.
  6. Remove the dough from the bowl onto a lightly floured surface. Punch it down and roll it out into a rectangle- 3/4 of an inch in thickness.
  7. Using a 3 inch round cookie cutter cut out circles, and set aside on a parchment paper lined cookie sheet. Gather scraps and repeat.
  8. Let the circles rise for another 45 mins to an hour.
  9. Using a deep fryer or a large stock pot, heat your oil to 350 degrees F.
  10. If you don’t have a thermometer, a good way to tell if your oil is read for frying is to heat it on medium for a few minutes. Then using a wooden spoon, stick the handle into the oil, if it starts to bubble around the handle, then you know your oil is ready. You can also take a small piece of dough and do a test.
  11. When the oil is ready, fry the donuts for 30 seconds on each side or until golden brown.
  12. Remove donuts from oil, and drain on a cookie sheet or paper towel to remove excess oil.
  13. Once cooled, fill the donuts with jelly- the easiest way to do this is with a squeeze bottle. Fill the bottle with jelly, stick the tip into the donut and squeeze.
  14. Top donuts with confectioners sugar.
  15. Enjoy!
Notes
*Dont skip the orange zest, it gives the dough such great flavor![br]**These can be made into mini donuts using 2 inch cutter and then dipped into jelly instead of stuffed.