How to Make Sufganiyot for Hanukkah

There is more to Hanukkah food than just gelt. Sufganiyot are traditional Israeli doughnuts made for Hanukkah. A historic item often found on the Hanukkah table, these treats are fried in oil that symbolizes the miraculous oil that lasted for eight days in the Bible.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 tsp. salt
• Confectioners sugar
• Clean dish towels
• 1/2 cup of melted butter
• Spatula
• 2 packages active dry yeast
• 3 3/4 cup all-purpose flour
• 1/3 cup of jelly
• Vegetable oil
• 3 eggs
• 1 cup granulated sugar
• Large bowl
• 1/2 cup of milk

Make Sufganiyot For Hanukkah

1. Prepare the dough for your sufganiyot by dissolving the yeast in the warm water in a medium mixing bowl.

2. Stir in the granulated sugar and salt.

3. Blend in the milk, butter, egg yolks and 2 cups of flour until it forms a smooth dough.

4. Punch the dough down and knead it until it is smooth and elastic to the touch.

5. Cover the bowl with a dish towel and let it rise for about 1 and 1/2 hours, or until it doubles in size.

6. Roll out the dough with a floured rolling pin until it is about 1/4 of an inch thick.

7. Use a biscuit cutter or drinking glass to cut the dough into circles about 3 inches in diameter.

8. Drop 1 tsp. of jelly into the center of each of half of the circles.

9. Brush the edges of the dough circles with egg white and top with another dough circle. Pinch the edges together to make the dough into a doughnut.

10. Place the filled doughnuts on a floured cookie sheet and cover with a dish towel. Let them set for an hour to rise, or until the circles have doubled in size.

11. Heat 2 inches deep of vegetable oil over medium heat. Using a spatula, carefully lift two uncooked doughnuts and put them in the oil. Fry them until golden brown, turning them as necessary.

12. Allow the doughnuts to drain on paper towels. Dust the sufganiyot with confectioners sugar and serve.

Tips & Warnings

• Buy different types of jellies to put in the sufganiyot. Berry-based jams, like strawberry and raspberry, work best and are popular choices.
• Store the doughnuts in paper bags to increase shelf life. Like bread, sufganiyot will keep better outside of the fridge than inside it.
• Do not use a deep fryer to make the sufganiyot. The doughnuts are more likely to burn in this environment.