These Sufganiyots or little heavenly clouds of delicious fried doughnuts filled with a sweet surprise are perfect for a quick tasty treat on the go and a classic yummy dessert to celebrate the Hanukkah holiday...because who doesn't love doughnuts!
Author:
Lollygag
Ingredients
2 Large eggs
2 Tbsp. Active dry yeast ( make sure your yeast is fresh or it won’t rise properly)
1/2 C. warm water (not too hot or too cold- about 100 degrees)
1 Tsp. Granulated sugar
1/4 C. Granulated sugar
2 1/2 C. All purpose flour (plus more for dusting)
1/4 Tsp. Cinnamon (optional)
1 Tsp. Orange juice
2 Tbsp. Unsalted butter-at room temperature
Pinch of Salt
Vegetable or Canola oil for frying
Powdered sugar for dusting
1-2 Cups of filling or split 1/2 Seedless Jam (raspberry, strawberry or we used Loganberry) & 1/2 Belgian chocolate cream pudding
Directions
Combine the yeast, 1 tsp. of sugar and warm water in a med. bowl.
Stir to combine and then let it activate for about 8-10 minutes. (It should be foamy at this point, if it’s not then your yeast isn’t fresh enough or isn’t activating properly.)
In a large mixing bowl or stand mixer fitted with a dough hook, add the flour, eggs, the remaining sugar softened butter, cinnamon, orange juice, salt and the yeast mixture.
Mix on medium speed for about 2-5 minutes if using the mixer or a bit longer if using a wooden spoon by hand until your dough is combined and a bit sticky.
Then, transfer dough to a large mat or board dusted with flour and knead by hand for another couple of minutes until the dough is soft and bounces back when you poke it with your fingers.
Place the dough in a large oiled bowl and cover it with a piece of plastic wrap that’s been sprayed lightly with oil to keep it from sticking.
Set the dough in a warm place and let it rise for about 1.5 -2 hours or until doubled in size.
When your dough is ready, turn it out onto a well floured surface and roll it carefully out to about 1/2 inch thickness.
Use a 2” ring cutter or drinking glass to cut out as many circles as you can. Reform the edges of dough and cut out into circles or roll it by hand into balls.
Cover the rounds with the plastic wrap again and let it rise for another 15 minutes.
Next, heat a shallow pan with oil until it’s about 370 degrees Fahrenheit. (You can also use a wooden spoon or spatula to check but touch it to the oil and if it bubbles along the edge, then it should be ready to go.)
Carefully place the dough rounds into the pan when it is at temperature, making sure not to overcrowd the pan.
Fry the doughnuts until golden brown (about 30-40 seconds on each side)
When they look done, carefully remove them with a slotted spoon and place them on a cooling rack that’s over paper towels. This prevents them from becoming soggy.
Repeat with the remaining doughnuts until done.
Let them cool while you prepare your pastry bag or syringe with fillings.
Once the doughnuts are cool enough to handle, fill each doughnut with a good amount of filling. It will pop a bit out of the top, but don’t over fill it or it will explode out the bottom of your doughnut.
After you have finished filling the doughnuts, place them on a serving tray, sprinkle them with powdered sugar & enjoy!
Recipe Note
You can use any kind of jam filling you like flavor wise for this recipe or use this as a base for breakfast beignets, just omit the filling and dust with powdered sugar.
Enjoy!
