Sufganyot

During Hanukkah in some Israeli communities, vendors sell these filled buns, known as sufganyot, by the basketful.



by 10  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    3 1/4 - 3 1/2  cups 
    all-purpose flour
  • see savings
    On Sale
    2   packages 
    active dry yeast
  • see savings
    On Sale
    1/2  teaspoon 
    ground cinnamon
  • see savings
    On Sale
    1/3  cup 
    granulated sugar
  • see savings
    On Sale
    2   tablespoons 
    cooking oil
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1   
    egg
  • see savings
    On Sale
    1/2  teaspoon 
    vanilla
  • see savings
    On Sale
    1/4  cup 
    fruit preserves (such as raspberry or blueberry) or chocolate-hazelnut spread
  • see savings
    On Sale
     
    Cooking oil for deep-fat frying
  • see savings
    On Sale
     
    Sifted powdered sugar

Directions
1.
Stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside. In a medium saucepan heat and stir 1 cup water, the granulated sugar, cooking oil, and salt just until warm (120 degree F to 130 degree F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).
3.
Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place about 1/2 teaspoon preserves or chocolate-hazelnut spread onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and filling. Reroll and cut trimmings.
4.
Fry filled doughnuts, 2 or 3 at a time, in deep hot oil (365 degree F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with powdered sugar. Cool on wire racks. Makes 24 servings.
Nutrition information
Per Serving: cal. (kcal) 117, Fat, total (g) 4, chol. (mg) 9, sat. fat (g) 1, carb. (g) 19, fiber (g) 1, pro. (g) 2, vit. A (RE) 0, vit. C (mg) 0, sodium (mg) 48, calcium (mg) 0, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review

shop our favorite products