SUFGANIYOT
Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 20
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
- Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
- Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/8 inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 (2-inch) rounds, dipping cutter in flour as needed to prevent sticking. Reroll scraps; cut out about 16 more rounds.
- Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
- Heat a few inches of oil in a large, heavy pot until it reaches 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 or 5, carefully slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute (doughnuts will fry very quickly and puff up). Using a slotted spoon, transfer doughnuts to paper towels to drain.
- Place remaining 1/2 cup sugar in a medium bowl.While doughnuts are still hot, dip them in sugar, turning to coat. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Houston M.
[email protected]Not bad, but not great. I think I'll try a different recipe next time.
Slick Moorehead
[email protected]These sufganiyot were a bit too dense for my taste. I think I might try a different recipe next time.
Happy fraz
[email protected]I've been looking for a good sufganiyot recipe for a while now, and I'm so glad I found this one. The sufganiyot were perfect: light and fluffy, with a delicious filling. I'll definitely be making these again soon.
Isha Kamara
[email protected]These sufganiyot were a bit more work than I expected, but they were definitely worth it. They were so delicious and my family loved them. I'll definitely be making these again for Hanukkah.
Dumisani Nundwe
[email protected]I'm not a big fan of sufganiyot, but I thought I'd give this recipe a try. I was pleasantly surprised! The sufganiyot were light and airy, and the filling was just the right amount of sweetness. I'll definitely be making these again.
G·¥Ä·¥ç·¥á ćøê. MEHEDI
[email protected]These sufganiyot were amazing! I've never had anything like them before. The dough was light and fluffy, and the filling was creamy and delicious. I will definitely be making these again.
FRANCIS CHOMBA
[email protected]Meh.
Pandhak1 Binod
[email protected]These sufganiyot were a bit too sweet for me, but my kids loved them.
Asif Ale
[email protected]Not bad. The sufganiyot were a bit greasy for my taste, but the flavor was good.
Ibrar killer
[email protected]These sufganiyot were just okay. The dough was a bit too dense and the filling was a bit too sweet. I think I'll try a different recipe next time.
Makmodul Hassan
[email protected]I was a bit skeptical about making sufganiyot at home, but I'm so glad I tried this recipe. They were surprisingly easy to make and they turned out amazing. I'll definitely be making these again soon.
Cream Cream
[email protected]These sufganiyot were a bit more work than I expected, but they were definitely worth it. They were so light and airy, and the filling was delicious. I will definitely be making these again.
Atiq Ur Rahman
[email protected]I've made sufganiyot before, but this recipe was by far the best. The dough was easy to work with and the sufganiyot fried up beautifully. They were a hit with my family and friends.
Moses Chinangwa
[email protected]These sufganiyot were absolutely delicious! They were light and fluffy, with a perfect balance of sweetness and tartness. I followed the recipe exactly and they turned out perfectly.