Sufganiyot

Sufganiyot are fried donuts that are a traditional Hanukkah food, but these jam-filled treats can be enjoyed any time of the year for breakfast, brunch, or even when your sweet tooth hits a craving snag. This recipe makes enough for you to share with loved ones and friends at any gathering, but be sure to serve them fresh out of the fryer while they are still warm and gooey.

Photo by Joy B.
Adapted from marthastewart.com
None

PREP TIME

50

minutes

TOTAL TIME

80

minutes

SERVINGS

20

servings

PREP TIME

50

minutes

TOTAL TIME

80

minutes

SERVINGS

20

servings

Adapted from marthastewart.com

Ingredients

  • 3/4

    cup warm water heated to about 110°F

  • 1

    envelope active dry yeast, about 1 scant tablespoon

  • 2 1/2

    cups all-purpose flour, plus more for dusting

  • 1/4

    cup sugar, plus 1/2 cup for coating

  • pinch of salt

  • 2

    large eggs, separated

  • 2

    tablespoons margarine or unsalted butter, room temperature

  • peanut oil, for frying, plus more for bowl

  • 1/4

    cup raspberry or strawberry jam or jelly

Directions

In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated. Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes. Heat 3 inches of oil in a large, heavy pot until it reaches 360°F on a deep-fry thermometer. Working in batches of 4 or 5, slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain. Once drained toss doughnuts in sugar to coat and serve.

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