📝 About This Recipe
A cornerstone of Israeli culinary tradition, the Sufganiyah is a pillowy, cloud-like doughnut fried to golden perfection and bursting with vibrant fruit preserves. Unlike its American cousins, this festive treat features a rich, brioche-style dough scented with citrus zest and a hint of brandy to prevent oil absorption. Each bite offers a harmonious balance of airy crumb, tart jam, and a snow-drift of powdered sugar, making it the quintessential celebration of light and flavor.
🥗 Ingredients
The Yeast Starter
- 3/4 cup Warm milk (110°F/43°C; use water for dairy-free)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1/4 cup Granulated sugar
- 1/2 teaspoon Kosher salt
- 2 large Egg yolks (at room temperature)
- 4 tablespoons Unsalted butter (softened to room temperature)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1 teaspoon Lemon zest (finely grated)
- 1 tablespoon Brandy or Cognac (helps prevent oil absorption)
Frying and Finishing
- 6-8 cups Vegetable oil (for deep frying)
- 1 cup Strawberry or Raspberry jam (smooth, seedless variety works best)
- 1/2 cup Confectioners' sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining 1/4 cup sugar, and salt.
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3
Add the yeast mixture, egg yolks, softened butter, vanilla, lemon zest, and brandy to the dry ingredients.
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4
Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
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5
Lightly grease a large bowl with oil. Transfer the dough to the bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Gently punch down the dough to release excess air. Turn it out onto a lightly floured surface.
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7
Roll the dough out to a 1/2-inch thickness. Using a 2.5-inch round biscuit cutter, cut out circles and place them on a parchment-lined baking sheet dusted with flour.
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8
Cover the dough circles loosely and let them rise again for 30-45 minutes until they look puffy and light.
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9
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to exactly 350°F (175°C). Use a candy thermometer to monitor the temperature constantly.
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10
Carefully slide 3-4 doughnuts into the oil, being careful not to crowd the pot. Fry for about 90 seconds per side, or until they are deep golden brown with a characteristic pale ring around the center.
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11
Remove with a slotted spoon and drain on a wire rack set over paper towels. Allow them to cool for at least 5-10 minutes before filling.
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12
Place the jam in a piping bag fitted with a small round tip. Use a toothpick or small knife to poke a hole in the side or top of each doughnut.
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13
Insert the piping tip and squeeze until the doughnut feels heavy and a small 'kiss' of jam peeks out of the hole.
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14
Generously dust the warm doughnuts with confectioners' sugar using a fine-mesh sieve just before serving.
💡 Chef's Tips
Use a thermometer to keep the oil at 350°F; if it's too hot, the outside burns before the inside cooks; if too low, the dough becomes greasy. Adding a tablespoon of brandy or vodka to the dough creates a steam barrier that prevents the oil from soaking into the bread. Don't over-knead the dough; you want a soft, tender crumb, not a chewy bread-like texture. If your jam is too thick to pipe, whisk it vigorously or microwave it for 10 seconds to loosen the consistency. For the most authentic look, aim for the 'white ring' in the middle, which indicates a perfectly proofed, light dough.
🍽️ Serving Suggestions
Serve warm with a glass of cold milk or a steaming cup of Nana (Middle Eastern Mint) tea. Pair with a savory platter of crispy potato latkes and sour cream for a complete Hanukkah spread. For a modern twist, try filling some with Dulce de Leche or Nutella instead of fruit jam. Arrange on a tiered platter dusted with extra powdered sugar for a stunning holiday centerpiece. Enjoy immediately; like most fried breads, these are best within a few hours of cooking.