Why Make This Recipe
Classic Hanukkah donuts, also known as sufganiyot, are a cherished part of the festival. These sweet treats symbolize the miracle of the oil that lasted eight days. Making them at home allows you to share the joy and warmth of Hanukkah with family and friends. Plus, the combination of fluffy donuts filled with strawberry jam and dusted with powdered sugar is simply irresistible!
How to Make Classic Hanukkah Donuts
Ingredients:
- 9 cups/2 liters oil for deep frying
- Powdered sugar
- 9 ounces/250 grams strawberry jam
- 3½ cups/500 grams flour
- 1 ounce/25 grams fresh yeast
- ½ cup/100 grams sugar
- 1 cup/250 milliliters warm milk
- 3 tablespoons/40 grams soft butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Directions:
- In a mixer bowl, combine flour, yeast, and sugar. Attach the dough hook.
- Warm the milk and butter slightly in the microwave until lukewarm. Gradually pour the milk and butter into the mixer bowl.
- Add eggs, vanilla, and finally the salt while kneading. Continue kneading for at least 5 minutes until the dough is smooth but sticky.
- Transfer the dough to a greased bowl (use oiled or floured hands). Cover with plastic wrap and let it rise for 1 hour at room temperature, then refrigerate for 1 hour or overnight.
- Deflate the dough, place it on a floured surface, and divide it into 2.12-ounce/60-gram portions. Roll into balls, placing the seam side down.
- Place each ball on a square of parchment paper or floured surface. Lightly oil the dough balls with cooking spray or brush with canola oil to prevent drying. Cover with a towel and let rise until doubled in size.
- Heat oil to 320–340°F (160–170°C). Test with a wooden spoon or a small piece of dough for bubbles.
- Gently place the dough balls in the oil, parchment side up. Remove the parchment after a few seconds. Fry each side for 2 minutes until golden. Avoid burning or undercooking.
- Transfer to paper towels. Poke a hole in each donut and fill with jam or your choice of spread while still warm. Dust with powdered sugar and serve.
How to Serve Classic Hanukkah Donuts
Serve these delicious donuts warm or at room temperature. Arrange them on a festive plate and dust generously with powdered sugar. They make for a delightful dessert or snack that everyone will love during Hanukkah celebrations.
How to Store Classic Hanukkah Donuts
Store any leftover donuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze the plain donuts (without filling) for up to a month. Just thaw them at room temperature and dust with powdered sugar before serving.
Tips to Make Classic Hanukkah Donuts
- Make sure your oil is at the right temperature before frying to get a nice golden color.
- Don’t skip the refrigeration step; it helps develop the flavor and texture.
- Use your favorite filling like chocolate or custard for a fun twist!
Variation
If you want to try something different, you can fill the donuts with chocolate spread or custard instead of strawberry jam. You could also add a hint of lemon or orange zest to the dough for an extra burst of flavor.
FAQs
Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Use about 0.35 ounces (10 grams) of dry yeast and follow the same process.Can I make the dough ahead of time?
Absolutely! You can prepare the dough and keep it in the fridge overnight. Just let it come to room temperature before frying.Why did my donuts not puff up?
If your donuts are not puffing up, the yeast may not have activated properly, or the oil may not have been hot enough. Make sure to check these factors!
Classic Hanukkah Donut Recipe - sufganiyot
Ingredients
Dough Ingredients
- 3.5 cups 3½ cups/500 grams flour All-purpose flour
- 1 ounce 1 ounce/25 grams fresh yeast Fresh yeast
- 0.5 cup ½ cup/100 grams sugar
- 1 cup 1 cup/250 milliliters warm milk Warm but not hot
- 3 tablespoons 3 tablespoons/40 grams soft butter Softened butter
- 2 large 2 large eggs Room temperature
- 1 teaspoon 1 teaspoon vanilla extract For flavor
- 1 teaspoon 1 teaspoon salt
Frying and Serving
- 9 cups 9 cups/2 liters oil for deep frying Vegetable oil or canola oil
- 9 ounces 9 ounces/250 grams strawberry jam Filling for the donuts
- Powdered sugar For dusting
Instructions
Preparation
- In a mixer bowl, combine flour, yeast, and sugar. Attach the dough hook.
- Warm the milk and butter slightly in the microwave until lukewarm. Gradually pour the milk and butter into the mixer bowl.
- Add eggs, vanilla, and finally the salt while kneading. Continue kneading for at least 5 minutes until the dough is smooth but sticky.
- Transfer the dough to a greased bowl using oiled or floured hands. Cover with plastic wrap and let it rise for 1 hour at room temperature, then refrigerate for 1 hour or overnight.
- Deflate the dough, place it on a floured surface, and divide it into 2.12-ounce portions. Roll into balls, placing the seam side down.
- Place each ball on a square of parchment paper or floured surface. Lightly oil the dough balls with cooking spray or brush with canola oil to prevent drying. Cover with a towel and let rise until doubled in size.
Cooking
- Heat oil to 320–340°F (160–170°C). Test with a wooden spoon or a small piece of dough for bubbles.
- Gently place the dough balls in the oil, parchment side up. Remove the parchment after a few seconds. Fry each side for 2 minutes until golden, being careful not to burn or undercook.
- Transfer to paper towels. Poke a hole in each donut and fill with jam or your choice of spread while still warm. Dust with powdered sugar and serve.
