Ingredients
For the dough:
- 3½ cups flour
- ½ tsp salt
- ¼ cup sugar
- 1 Tbsp dry instant yeast
- 1 egg
- 3½ Tbsp unsalted butter, cut into small cubes
- 1 ¼ cups lukewarm milk
For frying:
- 1 litre canola oil
For the fillings:
- ½ cup strawberry or raspberry jam
- ½ cup Nutella
- ½ cup ready made vanilla pudding
For serving:
- ¼ cup powdered sugar
Instructions
- Sift flour into a large mixing bowl. Add the salt and sugar, and mix well. Add the yeast and mix.
- Using a mixer fitted with a hook attachment mix the flour mixture on low speed and add the egg and butter. Gradually add the warm milk and continue mixing for 8-10 minutes until the dough is soft.
- Make the dough into a ball and place it in a clean, lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let rise until doubled in size, for about 1½-2 hours.
- Once the dough has risen, place dough on a lightly floured work surface and using a rolling pin, roll the dough out to ¾-inch thick. Using a 2-inch cookie cutter, cut circles out of the dough, as close to one another as possible.
- Place the dough circles on a baking tray lined with parchment paper and cover with a clean kitchen towel. Allow to rise again for 20 minutes.
- In the meantime, heat the oil in a deep frying pan until it reaches 350°F.
- Place around four dough circles into the oil and fry for 2-3 minutes on each side, until golden brown, but not too brown.
- Remove with a slotted spoon and place on a plate lined with paper towels. Repeat with remaining dough. Allow to cool slightly before filling.
- To fill the sufganiyot: Fill a piping bag with your desired filling. Using a sharp knife, make a small slit on the top the sufganiyot. Place the piping bag inside the slit and fill until you can see the filling on top.
- Prep Time: 20 minutes + 2 hours rising time
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hanukkah