Sunday, 5 December 2010

Sufganyots (doughnuts) for chanuka

So its chanukah again. Its the jewish festival of lights...and doughnuts.

here is a brilliant little recipe that I made today. I have this gazillion people coming to celebrate chanuka in my house on Wednesday and I thought about giving a try before the big day.
Well, I must say, they lasted 5 minutes. :)
Image from Martha stewart website.

to make around 20 donuts, you will need:

  • 2 tbsp active dry yeast

  • 1/2 cup warm water (100 degrees to 110 degrees)

  • 1/4 cup plus 1 teaspoon sugar, plus more for rolling

  • 2 eggs

  • 2 1/2 cups all-purpose flour, plus more for dusting

  • 1/2 tsp freshly grated nutmeg

  • 2 tsp salt

  • 2 tbps unsalted butter or margerine, room temperature

  • 3 cups vegetable oil, plus extra  for oiling a bowl

  • 1 cup seedless strawberry or raspberry jam or whatever else you want.

  • Advisable to have a thermometer, or a deep fryer.


  • In a small bowl, combine yeast, warm water, and 1 tsp 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.

  • 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.

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