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Sufganiyot Doughnuts

December 8, 2015 by Sophie 1 Comment

Hey guess what!

IMG_3754 I made doughnuts yesterday! Becauuuse doughnuts are delicious.

IMG_3740 Anddd it’s Hanukkah! And at Hanukkah, we fry things.

Happy Hanukkah to all my internet friends out there (probably not very many of you seeing as I can never manage to keep a constant rhythm with this little blog… apologies yet again for the scattered posts).

IMG_3746 I am half Jewish on my dad’s side, so I grew up with some cultural influences and ties (mostly food related obvi). I celebrate Hanukkah and other Jewish holidays loosely. We’ve always had a Menorah and played dreidel as kids, I love baking challah, making latkes, eating matzos etc. But I also grew up with Christmas from my mom’s side of the family. I’m not religious at all, but I like to celebrate the other cultural aspects of my heritage. Since coming back from Israel last summer through Birthright, I’ve definitely felt more connected to my Jewish roots.

IMG_3733 This year has been a big doughnut year. I always liked them. But something happened this year and now I LOVE them. They’ve become one of my favorite sweets. I made Berliners (German doughnuts filled with jam) in culinary school last year, but I had never made doughnuts at home before! So I thought, what a perfect chance to make ’em.

IMG_3740 Sufganiyot are a Jewish take on jelly doughnuts. They’re typically made with an enriched yeasted dough, filled with a jam or custard and dusted with powdered sugar. Super simple, but so so so tasty.

IMG_3755 Nothing beats a fresh as can be doughnut. So fluffy. And you can fill them with anything you want! I chose raspberry jam and blueberry jam, but you could do pastry cream, lemon curd, or even something chocolatey. Anything would be delish! 😀

IMG_3724 Sufganiyot: (Adapted from Simple. Pretty. Sweet)

1 tablespoon instant yeast
3/4 cup whole milk
3 1/4 cups all purpose flour (plus up to 1/4 cup extra)
1/3 cup granulated sugar
1/2 teaspoon kosher salt
2 eggs
1/4 cup butter, at room temp
Zest of 1 lemon
1 teaspoon vanilla extract
1 tablespoon flavored brandy (optional…I used Eau de vie de Framboise)
1/2- 1 cup jam (I used raspberry and blueberry)
Powdered sugar for dusting
Vegetable or canola oil for frying

Mixing: Mix the dry ingredients together in the bowl of your stand mixer. Add in the eggs, butter, zest, vanilla, and brandy. Mix on low with the dough hook attachment until a ball of dough forms. If it feels tacky and is sticking to the bowl too much, add one tablespoon of flour (up to 1/4 cup more flour) at a time until it pulls away from the sides of the bowl. Mix for another 8 or so minutes until a soft, elastic dough forms. Transfer the dough to a lightly oiled bowl, cover and let rise for two hours (until doubled).

Shaping: When the dough has doubled, turn out onto a lightly floured surface and divide into 24 portions (I used a scale to divide to be accurate!). Roll each piece into a ball, and place on a lightly greased baking sheet. Cover loosely with plastic wrap and let rise for another 20-30 minutes. While they’re rising, prep your oil!

Frying: In a large pot (I used a 5 quart cast iron dutch oven) pour enough oil to have it about 2 inches deep. Heat over medium heat to 350 degrees F, using a thermometer to regulate the temperature. Using a slotted spoon or a frying spider, gently slide 2-3 doughnuts in the oil, one a time.It should take about 1 minute each side. Flip the doughnuts when they’ve got a nice golden brown color. Carefully transfer to a paper towel to cool.

Filling: To fill them, use a piping tip to make small holes in the top or sides of your doughnuts. Then with a pastry bag fitted with the same tip, fill them with jam, custard, chocolate, cream! Whatevah ya want. 😀 Then lightly dust with powdered sugar to finish them.

IMG_3759 And then proceed to eat them all. Because fresh doughnuts are irresistible.

IMG_3772

Look at that fluffy ‘lil guy! And all that jam. Mmmm.

IMG_3750 Now on to make latkes and challah to continue the Hanukkah celebrations. 🙂

IMG_3767  Nom.

Filed Under: Breads, Breakfast, Uncategorized

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Comments

  1. Justin Yim says

    December 4, 2016 at 10:27 am

    I’m making these.

    Reply

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Meet the girl behind the honey:

Hi there! Welcome to the land of cinnamon & honey.  I'm Sophie. In this little nook of the interwebs you will find mostly decadent desserts, as I am a true baker at heart. I also share tasty and healthy vegetarian savory dishes. … Read More

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Since a toddler, Sophie has been in the kitchen with her family baking up a storm. Now she's a cheeky baker out of the industry trying to decide what to do with her life. Stay connected to enjoy these fun adventures with food! More…

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