SUFGANIYOT
Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
SUFGANIYOT (JELLY DOUGHNUTS)
Make and share this Sufganiyot (Jelly Doughnuts) recipe from Food.com.
Provided by brokenburner
Categories Breads
Time 1h4m
Yield 40 doughnuts, 40 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle yeast over warm water and let stand five minutes or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
- Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
- Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
- Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
- Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
- Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.
Nutrition Facts : Calories 124.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.6, Sodium 69.6, Carbohydrate 22.9, Fiber 0.6, Sugar 8.6, Protein 2.4
SUFGANIYOT
Doughnuts without holes! This is a traditional Jewish holiday recipe; sufganiyot are commonly served during the Hanukkah season.
Provided by Mel Levy
Categories Bread Quick Bread Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.
- Form the dough into balls with a 2-inch diameter.
- Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.
Nutrition Facts : Calories 787.5 calories, Carbohydrate 75.6 g, Cholesterol 66.5 mg, Fat 47.6 g, Fiber 2.3 g, Protein 14.3 g, SaturatedFat 7 g, Sodium 1134.7 mg, Sugar 9.8 g
HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
- Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
- On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
- In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
- Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
SUFGANIYOT
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Provided by Joan Nathan
Categories Dessert Fry Hanukkah Kid-Friendly Kosher Jam or Jelly Small Plates
Yield Makes about 12
Number Of Ingredients 25
Steps:
- Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
- Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
- Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
- Adult: Roll out the dough to a thickness of 1/8 inch.
- Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
- Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
- Child: Roll the doughnuts in sugar.
SUFGANIYOT
Hanukkah is known as the festival of lights, which commemorates the miracle of the small amount of holy oil that lasted the eight days it took for more to be found. During these eight days of Hanukkah it is customary to eat lots of sweet and savory foods fried in oil and there is no better or more delicious way to honor that tradition than by making and eating these sweet, pillowy, lemon-scented sufganiyot, or jelly doughnuts, which are typically filled with raspberry, strawberry or apricot jam.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 12 to 14 doughnuts
Number Of Ingredients 13
Steps:
- Microwave the milk in a small bowl until 105 to 110 degrees F. Stir in the yeast and 1 tablespoon of sugar; let stand until foamy, about 5 minutes. Whisk together the flour and salt in the bowl of a stand mixer fitted with the dough hook.
- Add the yeast mixture, butter, vanilla, zest, egg, egg yolks and remaining 1/2 cup sugar to the flour mixture. Mix with a spoon until the dough just comes together, about 1 minute. (It's OK if a little of the flour remains loose at the bottom of the bowl, it will all come together while kneading.) Knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a lightly floured surface and knead into a smooth ball, about 1 minute. Lightly spray the mixing bowl with nonstick cooking spray and return the dough to the bowl; cover the bowl tightly with plastic wrap and let rise in a warm place until it has doubled in size, 1 1/2 to 2 hours.
- Turn the dough out onto a floured surface and gently roll out into a 1/2-inch-thick round. Using a 3-inch round cookie cutter or drinking glass, cut the rounds out as closely together as possible. Place the rounds about 2 inches apart on a baking sheet lightly sprayed with nonstick cooking spray.
- Lightly spray the tops with the cooking spray. Cover with plastic wrap and let rise again until puffed, at least 30 minutes and up to 1 hour. The dough rounds may not increase in size during this proofing, which is fine. The point is to let the dough rest before frying, resulting in pillowy doughnuts.
- To fry the doughnuts: Line a baking sheet with a double layer of paper towels for draining. Put 1/2 cup granulated sugar in a medium bowl for coating the fried doughnuts.
- Fill a large, heavy bottomed pot with 3 inches vegetable oil (about 8 cups) and insert a deep-fry thermometer. Place over medium-high heat and bring the oil temperature to 345 to 350 degrees F. Do not let the oil get any hotter than 350 degrees or the outside of the doughnuts will burn before the insides are cooked through.
- Working in batches of 3 to 4, carefully slip the dough rounds into the hot oil, being careful not to let the oil splash up. Fry the doughnuts until deep golden brown, about 2 minutes. Use a slotted spoon to gently flip the doughnuts over and fry until deep golden brown on the other side, about 2 minutes. Use a slotted spoon to transfer the doughnuts the paper towel-lined baking sheet. Return the oil to temperature between batches.
- Roll the warm doughnuts in the sugar to coat, then transfer them back to the baking sheet. Using a chopstick or skewer, poke a hole in the top of the donut, wiggling the stick back and forth to form a little pocket. Fill a pastry bag fitted with a small round tip with the jam of your choice and gently squeeze about 2 tablespoons into the side of each doughnut until the jam just peaks out from the hole on top. Dust the filled doughnuts with confectioners' sugar, if using, and serve hot.
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EASY SUFGANIYOT RECIPE FOR HANUKKAH - EVERYDAY JEWISH MOM
From everydayjewishmom.com
Category HanukkahTotal Time 25 mins
- Prepare Dough Pizza dough: Allow your dough to warm up on the counter for 30 mins to an hour. Roll out the dough to about 1/4 inch thick and use round cookie cutter to cup out circles of dough.
- Pour about 2 inches of oil into a walled frying pan. Warm the oil to about 350 degrees. I recommend using a candy thermometer.
SUFGANIYOT (ISRAELI DONUTS) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishCategory DessertsServings 24Total Time 45 mins
- Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
- Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
- Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
SUFGANIYOT - THE TASTE OF KOSHER
From thetasteofkosher.com
4.9/5 (39)Total Time 25 minsCategory Dairy Free DessertsCalories 227 per serving
- Add oil, eggs, water, and vanilla extract. Knead using a bread hook. Leave the dough to mix on low for 10 minutes, at the end of which it should be smooth but tacky. Add more flour if needed.
- Move the dough to an oiled bowl. Cover with a towel or plastic wrap and let sit until double in size.
- Place the dough on a well floured surface and sprinkle the top with flour as well. Roll the dough out until it is about 1/2 inch or 1.5 cm. Cutout circles using a 2'' or 3" cookie cutter dipped in flour.
SUFGANIYOT - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 1Total Time 1 hrEstimated Reading Time 2 minsCalories 260 per serving
- In large bowl, mix yeast, 1 teaspoon granulated sugar, and 1/4 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
- With wooden spoon, stir flour, milk, margarine, salt, nutmeg, eggs, and remaining 1/4 cup granulated sugar into yeast mixture until evenly blended (dough will be very sticky).
- Cover bowl with clean cloth towel, and let dough rise in warm place (80 to 85 degrees F) until doubled, about 1 1/2 hours.
- With floured hands, punch down dough. Turn dough onto heavily floured surface; let rest 10 minutes.
SUFGANIYOT - FRIED HANUKKAH JELLY DOUGHNUTS FOR THE …
From toriavey.com
4.9/5 (14)Calories 537 per servingCategory Dessert
- Pour active dry yeast into a small mixing bowl with 1/4 cup of the lukewarm water or milk and 1 tbsp of the sugar, whisk together to dissolve the yeast and sugar. Wait 10 minutes. The yeast should activate during this time, making it look expanded and foamy. If it doesn’t, your yeast may have expired — make sure you work with fresh yeast before proceeding, or the dough won’t rise.
- If yeast is foamy, whisk in the remaining 1/2 cup of lukewarm water or milk, remaining 3 tbsp granulated sugar, 1/4 cup canola oil, 2 large eggs, and 3/4 tsp vanilla extract. Set aside.
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