Sufganiyot are preserve-filled fried doughnuts. Along with fried latkes, they are both a traditional and delicious part of many Hanukkah meals. Oil plays such a significant part in the Hanukkah story that Jewish families have traditionally eaten oily meals for at least 1,000 years.
But oily meals are often the least healthy. We did find a great baked sufganiyot recipe, but if you want to fry your sufganiyot, consider making mini sufganiyot. They’re a little harder to fill, but much easier on your waistline.
- 1 package dry yeast
- 4 tablespoons sugar
- 3/4 cup lukewarm milk or warm water*
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 1 teaspoon ground cinnamon
- 2 eggs, separated
- 2 tablespoons (1/4 stick) butter*
- Strawberry, apricot, or your favorite preserves
- Vegetable oil for deep-frying
- Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
- Sift the flour and mix it with the remaining 2 tbsps sugar, salt, cinnamon, egg yolks, and the yeast mixture.
- Knead the dough until it forms a ball. Add the butter. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
- Parent only: Roll out the dough to a thickness of ⅛ inch.
- Cut out the dough into 24 rounds with a small glass, or any object about 1- 1 ½ inches in diameter. Take 1/4 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.
- Parent only: 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.
- Roll the doughnuts in sugar and enjoy once they have cooled!
To avoid messy spills while frying, top the dough rounds with the remaining rounds, and fry first, THEN fill. Then fill the dough with preserves after frying with a pastry bag.
Original recipe from the Children’s Jewish Holiday Kitchen.
*This recipe is for a milk meal. If you want to make your sufganiyot pareve, so it can be eaten with any dish, instead, try this recipe instead (it’s vegan). Or just omit milk for water, and use pareve margarine instead of butter.