Can I make the dough ahead of time?
Yes, you can prepare the dough, let it complete its first rise, then punch it down and refrigerate it overnight. Allow it to come to room temperature for about 30 minutes before rolling and cutting.
DESSERT
Traditional Israeli Sufganiyot with Strawberry Jam
These traditional Israeli Sufganiyot are a Hanukkah staple, featuring light, airy doughnuts generously filled with sweet strawberry jam and dusted with powdered sugar. Each bite offers a delightful combination of textures and flavors, perfect for celebrating the Festival of Lights.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the flour, granulated sugar, yeast, and salt. Whisk well to combine.
02
In a separate bowl, whisk together the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
03
Punch down the risen dough and roll it out on a lightly floured surface to about 1/2 inch thickness. Use a 2.5-inch round cutter to cut out circles. Place the cut dough circles on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise for another 30 minutes.
04
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F/175°C. Carefully place 3-4 sufganiyot into the hot oil, ensuring not to overcrowd the pot.
05
Fry the sufganiyot for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain excess oil.
06
Once slightly cooled, use a piping bag fitted with a small, pointed nozzle to inject about 1 tablespoon of strawberry jam into the center of each sufganiyah.
07
Dust generously with powdered sugar before serving.
About This Recipe
These traditional Israeli Sufganiyot are a Hanukkah staple, featuring light, airy doughnuts generously filled with sweet strawberry jam and dusted with powdered sugar. Each bite offers a delightful combination of textures and flavors, perfect for celebrating the Festival of Lights.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your oil temperature is consistent; too low and the sufganiyot will be greasy, too high and they will brown too quickly on the outside and remain raw inside. A candy thermometer is very helpful here. For extra flavor, you can add a teaspoon of vanilla extract or lemon zest to the dough.
Easy Substitutions
Any fruit jam can be used in place of strawberry jam, such as raspberry or apricot. For a dairy-free version, use plant-based milk and butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.
Storage & Reheating
Sufganiyot are best enjoyed fresh on the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a microwave or a low oven (250°F/120°C) for 5-7 minutes to soften, though they will not be as crispy.
Serving Suggestions
Serve these warm with a cup of strong coffee or hot tea. They are also wonderful as a festive dessert for gatherings, or as a special breakfast treat. A side of fresh berries can complement the jam filling beautifully.
Common Mistakes
1. Over-kneading the dough: This can result in tough sufganiyot. Knead just until smooth and elastic. 2. Oil temperature too low: Leads to greasy doughnuts. Maintain 350°F/175°C. 3. Overcrowding the pot: Lowers oil temperature and prevents even cooking. Fry in small batches. 4. Not letting the dough rise enough: Results in dense sufganiyot. Ensure the dough doubles in size during both rises. 5. Filling while too hot: The jam can melt and seep out. Allow them to cool slightly before filling.
Frequently Asked Questions
What if I don't have a round cutter?
You can use the rim of a drinking glass or a clean, empty can to cut out the circles.
How do I know if the sufganiyot are cooked through?
They should be golden brown on both sides. If you're unsure, you can cut one open; the inside should be light and airy with no raw dough.
MORE TO KNOW
The secret to perfectly light and airy sufganiyot lies in the double rise. The first rise develops flavor and elasticity, while the second rise, after shaping, ensures a delicate texture and helps them puff up beautifully when fried. Don't rush these steps, as they are crucial for the final result. The slight tang of the yeast combined with the sweetness of the jam and sugar creates a balanced and irresistible treat.
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