📝 About This Recipe
A quintessential Israeli holiday treat, these sufganiyot are light, airy, and fried to a perfect golden brown. This pareve version uses high-quality oil and citrus zest to achieve a rich, brioche-like texture without any dairy, making them the perfect conclusion to a festive kosher meal. Each bite offers a nostalgic explosion of sweet fruit preserves and a delicate dusting of snowy powdered sugar.
🥗 Ingredients
Dough Base
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3/4 cup Warm water (between 105°F and 110°F)
- 1/3 cup Granulated sugar (plus 1 teaspoon for proofing)
- 3 1/2 cups All-purpose flour (sifted, plus extra for dusting)
- 1/2 teaspoon Kosher salt
Wet Ingredients & Aromatics
- 2 pieces Large eggs (at room temperature)
- 1/4 cup Vegetable oil (neutral oil like canola or grapeseed)
- 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 cups Vegetable oil (for deep frying)
- 1 cup Strawberry or Raspberry jam (smooth, seedless preserves work best)
- 1/2 cup Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, 1 teaspoon of sugar, and the active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy and bubbly.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour, the remaining 1/3 cup of sugar, and salt.
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3
Make a well in the center of the dry ingredients and add the yeast mixture, eggs, 1/4 cup oil, vanilla, lemon zest, and brandy.
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4
Mix on low speed until the dough comes together, 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 oil a large bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Punch the dough down gently to release air. On a lightly floured surface, roll the dough out to a 1/2-inch thickness.
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7
Using a 2.5-inch round biscuit cutter or a glass, cut out circles. Re-roll the scraps once to cut more circles, but let the scraps rest for 5 minutes before rolling.
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8
Place the rounds on a parchment-lined baking sheet dusted with flour. Cover loosely and let rise again for 30-45 minutes until they look puffy.
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9
Heat 2 inches of oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C). Use a candy thermometer to maintain this temperature.
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10
Carefully drop 3-4 doughnuts into the oil at a time, being careful not to crowd the pot. Fry for about 90 seconds per side until deep golden brown. You should see a pale 'ring' around the center.
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11
Use a slotted spoon to remove the doughnuts and place them on a wire rack set over paper towels to drain and cool slightly.
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12
Fit a piping bag with a small round tip and fill it with the jam. If the jam is too thick, whisk it vigorously or warm it for 10 seconds in the microwave.
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13
Use a toothpick to poke a hole in the side or top of each warm doughnut. Insert the piping tip and squeeze about 1-2 teaspoons of jam into the center until it just starts to peek out.
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14
Generously dust the tops with powdered sugar using a fine-mesh sieve just before serving.
💡 Chef's Tips
Use a thermometer to keep the oil at exactly 350°F; too hot and the outside burns while the inside stays raw, too cool and they become greasy. Adding a tablespoon of brandy to the dough is a classic trick that creates a barrier, preventing the dough from soaking up too much oil. Don't over-handle the dough after the second rise, or you'll deflate the air bubbles that make them fluffy. If you don't have a piping bag, a squeeze bottle or even a small plastic bag with the corner snipped off will work for filling. For the best texture, serve these within 4 hours of frying; yeast doughnuts are always best when fresh.
🍽️ Serving Suggestions
Serve alongside a glass of hot spiced apple cider for a cozy winter pairing. Pair with a strong cup of Nana (mint) tea to balance the sweetness of the jam. Arrange on a platter with chocolate gelt and fresh berries for a beautiful holiday display. For a modern twist, offer a side of dairy-free salted caramel sauce for dipping. Serve as the grand finale to a meal of potato latkes and brisket.