Sufganiot are traditional Hannukah doughnuts. Fill them with a apple jam or any other fruit jam of your fancy.
1 person made this
Makes: 12 doughnuts
1 teaspoon dried active yeast
50ml lukewarm water
1 tablespoon caster sugar
1 sachet vanilla sugar
1 egg yolk
3 tablespoons soured cream
1 pinch salt
250g plain flour
apple jam or other fruit jam for the filling
oil for deep-frying
icing sugar for dusting
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Method Prep:30min › Cook:10min › Extra time:2hr30min › Ready in:3hr10min
Mix the yeast with the lukewarm water and caster sugar. Set aside for a few minutes until it foams.
Add the vanilla sugar, egg, egg yolk, soured cream, salt and flour and work into a smooth dough by hand or by using the dough hook of a stand mixer.
Cover with a clean tea towel and let rise for 2 hours in a warm place.
Roll out the dough on a floured surface and cut out 24 circles with 5cm diameter. Gather the leftovers and knead them together until smooth, then roll out again.
Place a teaspoon of jam in the centre of each circle. Brush the edge of the circle with cold water, place a second circle neatly on top and press the edges together with your fingertips to seal.
Cover a large serving tray with clean tea towel. Place the doughnuts on the tray with plenty of space between them (they will expand in height and width) and cover with another clean tea towel. Let rise for 30 minutes in a warm place.
Heat the oil in a large heavy pot or a deep-fryer. To test whether the oil has the right temperature, drop a breadcrumb into the oil; if it sizzles, the oil is hot enough. Deep-fry the sufganiyot in batches from both sides until golden brown. Remove with a slotted spoon and place on kitchen paper to soak up excess oil. Dust with icing sugar while still warm and serve as soon as possible.