Taste of Home
Sufganiyot
TOTAL TIME: Prep: 35 min. + rising Cook: 5 min./batch
YIELD: 1-1/2 dozen.
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, these Hanukkah doughnuts are an easy one to adopt, especially with this delicious sufganiyot recipe. —David Feder, Buffalo Grove, Illinois
Ingredients
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1/2 cup whole wheat flour
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1 package (1/4 ounce) active dry yeast
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1/4 teaspoon ground cloves
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1-1/2 to 2 cups all-purpose flour
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1/2 cup water
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1/4 cup honey
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2 teaspoons canola or peanut oil
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1 large egg, room temperature
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1/2 teaspoon vanilla extract
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Oil for deep-fat frying
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3/4 cup seedless raspberry preserves
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Confectioners' sugar
Directions
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1.
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).
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2.
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.
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3.
Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter.
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4.
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.
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5.
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.
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6.
With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners’ sugar. Serve warm.
Nutrition Facts
1 filled doughnut: 133 calories, 4g fat (0 saturated fat), 12mg cholesterol, 5mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 2g protein.
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