Sufganiot
Jewish sufganiot are doughnuts filled with sweet cheese or preserves. Perfect for Purim or Hanukkah. For a change from cheese filled sufganiot, inject some with teaspoons of jam.
Ingredients
Serves: 24
- 2 1/2 teaspoons dried active baking yeast
- 4 tablespoons caster sugar, divided
- 180ml warm milk (45 degrees C)
- 300g plain flour
- 2 egg yolks
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 30g butter, softened
- 500ml vegetable oil
- 60g icing sugar
- Filling
- 100g drained cottage cheese
- 1 egg
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- 160g preserves of choice
Method
Prep:9hr ›
Cook:15min ›
Ready in:9hr15min
- Dissolve the yeast and 2 tablespoons caster sugar in the warm milk.
- Sift flour into a large bowl, make a well in the centre and add the yeast mixture, egg yolks, salt, nutmeg, butter and remaining sugar. Stir flour into centre. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator.
- Remove dough from the refrigerator and roll on a lightly floured surface to 3mm to 6mm thick. Cut into 5cm rounds. Cover and let rise for about 15 to 20 minutes.
- In a medium bowl combine the cottage cheese, egg, 3 tablespoons caster sugar and vanilla. Beat until well combined.
- Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into half of the rounds and 2 teaspoons of preserves into the other half.
- In a heavy pot, pour in oil to about the 6cm mark. Heat to 190 degrees C. Drop sufganiot (doughnuts) into the oil, turning when browned. Drain on kitchen roll and roll in icing sugar.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
excellent! And easy to follow recipe. Thanks so much for sending this in. My family has a new Chanukah tradition. - 27 Dec 2005 (Review from Allrecipes US | Canada)
Of course you can fill sufganiot with cheese for Chanukah, remember the story of Judith the heroine? she used cheese, because of that cheese is one of the ingridients used in Chanukah. Now, I agree in filling the sufganiot after is been fried. Thanks Rachel for this recipe! - 29 Nov 2010 (Review from Allrecipes US | Canada)
This recipe makes good sufganiot. We mixed ours in a bread machine and let it rise until more than doubled in volume -- about 1.5 hours. We rolled dough to about 3/8 inch thick and cut into circles about 2.5 inches in diameter. Then let rise until again doubled in volume. Fry in oil until lightly browned on both sides. Let them drain/cool on a drying rack over paper towels, puncture through to the center with a small thin knife, and then fill through that slit using a cake decorator with a long thin tip. We filled some with raspberry preserves, some with Marion berry, and (at our daughter's request) some with marshmallow fluff. We sprinkled confectioners sugar over the top - rather than rolling them in it. Nothing wrong filling them with cheese. Happy Chanukah!!! - 09 Dec 2012 (Review from Allrecipes US | Canada)
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