Sufganiyot - Classic Chanukah Donuts
Sufganiyot
Yield: 24-30
Prep time: 1 HourCook time: 1 HourInactive time: 45 MinTotal time: 2 H & 45 M
This is a classic sweet yeast donut fried in oil. It can be filled with a variety of fillings and glazed as per your personal desire. The classic donut is filled with jam and topped with a dusting of powdered sugar.
Ingredients
Dough
- 2 cups very warm water
- 1/2 cup sugar
- 2 tablespoons active dry yeast
- 1 teaspoon lemon zest (from 1 lemon)
- 3 large eggs, at room temperature
- 1/2 cup canola or vegetable oil
- 1 Tablespoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 7-8 cups high gluten flour
- About two quarts of oil for frying (canola, grapeseed, etc)
- Optional fillings: Jelly, lemon curd, nutella or cookie butter
Instructions
- Combine water, sugar and yeast in the bowl of a stand mixer. The mixture should begin to bubble and look foamy after 5 minutes.
- Add the zest, eggs, oil, vanilla, salt and 5 cups of flour. Attach the kneading hook to the mixture (or stir with a wooden spoon) until ingredients are well combined. Then add 2 more cups flour, one cup at a time and continue to knead. If dough is still very sticky, add more flour about 1⁄4 cup at a time, but wait until it is fully incorporated before adding more, so you don’t add too much. Knead the dough for 4-5 minutes, until it is smooth, and pulls away from the sides of the bowl. It will be slightly sticky.
- Cover the bowl with plastic wrap, and allow the dough to rest for about 45 minutes, or until doubled in size.
- Meanwhile, cut up some parchment paper (not wax paper) into squares (about 4” x 4”) Lay the squares out on the counter near the stovetop.
- Prepare a large pot (5-6 quart) by filling with about 2 inches of oil. Set a thermometer in the pot, if using)
- Uncover the bowl of dough and pull off egg-sized pieces and roll into a ball. To ensure the balls are all the same size, it is best to weigh them on a scale (60 grams). This will yield a large donut. Place the balls of dough on the parchment squares, spray with oil, and cover with plastic wrap. Let the dough rest for about a half hour, until the balls have risen a bit.
- When the dough balls are ready, heat up the oil on a medium high flame, until the thermometer reaches 365 degrees. Then, using the corners of the parchment paper, carefully place the dough in the oil, and flip the dough off the parchment into the oil. about 4 at a time,
- Fry the donuts for 90 seconds on each side, then remove with a slotted spoon to a cookie sheet lined with paper towel to absorb excess oil. After a minute or two, move the donut to a cooling rack so it won’t be sitting on the oily paper towel.
- Repeat with remaining dough, taking care not to let the oil get too hot, or cool down.
- After the sufganiyot have cooled, fill and decorate as desired.
special equipment
Thermometer, scale, parchment paper, tongs, piping bag
