Sufganiyot (Jelly-Filled Doughnuts)
Sufganiyot are fluffy yeast doughnuts filled with jam, sold on literally every corner of Israel during Hanukkah, in every cafe and bakery. They are deep-fried in oil until golden-crusted, then filled with jam, and often dusted with powdered sugar or coated with glaze on top.
Like potato latkes, sufganiyot are deep-fried for a reason: during Hanukkah it is traditional to fry foods in oil in honor of the temple miracle with the jug of olive oil. There is even a Bukharian tale that links the very word “sufganiya” to the image of a round sweet gift, a symbol of the eternal cycle and of the idea that inner substance matters more than outward appearance.
What to Know
Let the dough rise twice. This is the key to a fluffy, light texture. In a cool kitchen, set the bowl closer to a warm spot. Watch the oil temperature: too hot and you will scorch the outside while leaving the dough raw inside. Aim for a steady sizzle and a golden crust after 2 to 3 minutes per side. You can fill the doughnuts either before frying (by pinching the edges shut) or after they are cooked, using a piping syringe. The second method is more reliable, since the jam will not leak out into the oil.
Serve sufganiyot warm, ideally the same day. The classic filling is strawberry or apricot jam, but thick cherry preserves work well too.
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Ingredients
Instructions
Warm the milk slightly and dissolve the yeast in it. Add the sugar, salt, sifted flour, and mix well. Add the softened butter and eggs, and knead a smooth, lump-free dough. It should pull away easily from your hands and the sides of the bowl. Dust the dough with flour, cover with a towel, and leave in a warm place for 20 minutes. Then knead it down well and leave for another 40 minutes.
Divide the risen dough into 30 to 40 g pieces. Roll each into a round, thick disk, place a spoonful of jam in the center, fold, and pinch the edges shut tightly. Fry the doughnuts in plenty of well-heated oil in a deep skillet, pot, or deep fryer until golden. Lift the finished doughnuts out with a slotted spoon onto a paper towel and blot off excess fat.
You can also add the sweet filling to finished doughnuts: roll the dough into a thick sheet, cut out rounds with a cup, fry until golden, blot off the fat, then fill with jam using a pastry syringe.
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