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There’s just something magical about Hanukkah, isn’t there? The glow of the menorah, the laughter of loved ones, and of course, the sweet taste of tradition. For me, that tradition is always tied to the most wonderful fried dough dreams: sufganiyot! Making these for the Festival of Lights feels like wrapping myself in a warm hug of family memories. You know, my Grandma Carla always used to say that the smell of sufganiyot cooking meant Hanukkah was truly here. This recipe is her way, passed down, and I’m so excited to share this authentic, super-easy recipe with you, so you can create those perfect, jelly-filled delights right in your own kitchen.
- Why You'll Love This Sufganiyot Recipe
- Gather Your Ingredients for Authentic Sufganiyot
- How to Make Sufganiyot: Step-by-Step Guide
- Tips for the Best Sufganiyot
- Serving and Storing Your Sufganiyot
- Frequently Asked Questions About Sufganiyot
- Nutritional Information for Sufganiyot
- Share Your Sufganiyot Creations!
Why You’ll Love This Sufganiyot Recipe
Trust me, you’re going to adore making these sufganiyot! They’re:
- Super Easy to Make: Seriously, even if you’re new to frying dough, this recipe is totally doable and forgiving.
- Authentically Delicious: We’re talking real, traditional flavors that taste just like you’re at a Hanukkah celebration.
- Perfectly Festive: They just scream Hanukkah! That golden fried dough filled with jam and dusted with sugar is pure holiday joy.
- Great for Sharing: Make a batch (or two!) and watch everyone’s eyes light up. They’re perfect for family gatherings.
Gather Your Ingredients for Authentic Sufganiyot
Alright, let’s get our ducks in a row! To make these incredible, melt-in-your-mouth sufganiyot, you’ll need a few trusty ingredients. Don’t worry, they’re all pretty standard kitchen staples, but using good quality stuff really makes a difference here. Make sure you have:
- 1 cup warm water (about 105-115°F – you know, like bathwater for a baby!)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour, plus some extra for dusting your work surface – you’ll need it!
- ½ teaspoon salt
- 2 large eggs, make sure they’re at room temperature, it just helps everything come together better.
- ¼ cup unsalted butter, melted and just slightly cooled down
- 1 teaspoon vanilla extract – for that lovely little hint of sweetness
- Vegetable oil – you’ll need a good amount for frying, so grab enough!
- Your favorite jelly or jam (strawberry, raspberry, or grape are classics, but use what you love!) for filling
- Powdered sugar, for that beautiful snowy dusting on top before serving
How to Make Sufganiyot: Step-by-Step Guide
Alright, let’s get down to business! Making these amazing sufganiyot is a process, but it’s such a rewarding one, and honestly, it’s not as complicated as it might seem. Just follow along with me, and we’ll have golden, fluffy donuts in no time. I always put on some Hanukkah music when I make these – it just adds to the fun!
Preparing the Sufganiyot Dough
First things first, grab a small bowl. We need to wake up that yeast! Pour in your warm water – remember, not too hot, not too cold, just that cozy bathwater temperature. Sprinkle in the yeast and that little bit of sugar, give it a gentle swirl, and let it hang out for about 5 to 10 minutes. You’ll see it get all foamy and bubbly, which means your yeast is alive and ready to go! In a bigger bowl, whisk together your flour and salt. Now, in a separate little bowl, whisk up those room-temperature eggs, the melted butter, and the vanilla extract. Pour that foamy yeast mixture and the egg mixture into the flour. Stir it all up until you get a shaggy dough. Don’t overmix here!
Shaping and Second Rise for Perfect Sufganiyot
Okay, time to get our hands doughy! Turn that shaggy dough out onto a lightly floured surface. Now, we knead! Push, fold, turn – keep going for a good 8 to 10 minutes. You want it to feel nice and smooth and elastic, like a stretchy balloon. Pop that dough into a bowl that you’ve lightly oiled, cover it with plastic wrap, and find a warm, cozy spot for it to rise. Give it about an hour to an hour and a half, or until it’s doubled in size. Once it’s puffed up, punch it down gently and turn it back onto your lightly floured board. Roll it out to about half an inch thick. Then, grab a 3-inch cookie cutter and go to town, making those beautiful rounds! Place them on a floured baking sheet, cover them loosely with plastic wrap, and let them have another 30-minute rise. They’ll get a little puffy again, which is exactly what we want for light sufganiyot.
Frying Your Sufganiyot to Golden Perfection
Now for the magic part! You’ll need a deep pot or a Dutch oven. Carefully pour in about 3 inches of vegetable oil and heat it up to 350°F (175°C). Using a thermometer here is super important, trust me! Too hot and they’ll burn on the outside before they cook inside, too cool and they get greasy. Who wants a greasy donut? Carefully, working in batches so you don’t crowd the pot, slip about 2-3 donuts into the hot oil. Fry them for about 2-3 minutes per side, until they’re a gorgeous golden brown. Use a slotted spoon to get them out – be careful, the oil is hot! – and lay them on paper towels to drain. Oh, the smell!
Filling and Finishing Your Delicious Sufganiyot
Once your beautiful sufganiyot have cooled just a tiny bit – you want them warm, but not so hot you can’t handle them – it’s time for the best part: the filling! You can use a piping bag fitted with a small tip, or even just a small spoon or a Ziploc bag with a corner snipped off. Gently poke it into the side of each donut and fill it up with your favorite jelly or jam. Don’t go too crazy, or it’ll squish out! Finally, give them a generous dusting of powdered sugar. It just makes them look and taste so festive and perfect for Hanukkah.
If you love making fun Hanukkah treats, you’ve got to check out my Crispy Potato Latkes! They’re another family favorite that’s always a hit.
Tips for the Best Sufganiyot
Okay, so we’ve put in the work, and now we want those sufganiyot to be absolutely perfect, right? Over the years, I’ve picked up a few tricks that make all the difference. It’s not really about fancy gadgets, but more about paying attention to the little things. Just like when I’m perfecting my scones or my holiday sugar cookies, the details really matter to get that fantastic result!
Ingredient Quality Matters for Sufganiyot
You know, my Grandma Carla always stressed that good cooking starts with good ingredients. For these sufganiyot, that means using fresh yeast – check that expiration date! – and a really good quality jelly. It makes a surprising difference in flavor. Also, remember those room-temperature eggs and butter we talked about? They’re not just suggestions; they help the dough mix evenly and rise beautifully. It’s the simple stuff that makes them taste so authentic.
Achieving the Perfect Fry Temperature
This is probably the MOST important tip for amazing fried dough, including our sufganiyot. You *really* need to keep an eye on that oil temperature. If it’s too low, your donuts will soak up too much oil and get greasy, and nobody wants that. If it’s too high, they’ll brown super fast on the outside but stay raw inside. Trust me on this one, grab yourself a kitchen thermometer! Keeping that oil steady at 350°F (175°C) is the secret to that gorgeous golden-brown, perfectly cooked sufganiyah.
Serving and Storing Your Sufganiyot
Honestly, the best way to enjoy these warm, fluffy sufganiyot is right after they’ve cooled just enough to handle, generously dusted with powdered sugar. They’re pure heaven when they’re still a little warm! If you happen to have any leftovers (which is rare in my house!), just store them in an airtight container at room temperature for up to two days. They’re still yummy the next day, though they lose a little of that just-fried magic. If you want to reheat them, just a few seconds in a low oven or a toaster oven can bring back some of that warmth.
Frequently Asked Questions About Sufganiyot
Got questions about making these festive sufganiyot? I’ve got answers! It’s totally normal to have a few while you’re whipping up a new recipe, especially when it comes to frying. Here are some things people often ask:
Can I make sufganiyot ahead of time?
You can definitely make the dough ahead of time! After the first rise, you can punch it down, cover it tightly, and store it in the fridge for up to 24 hours. Let it sit at room temperature for about 30 minutes before shaping. As for the fried sufganiyot themselves, they’re best enjoyed the same day they’re made for that perfect texture. They don’t really keep well overnight, but honestly, who can blame them for disappearing so fast?
What kind of jelly is best for sufganiyot?
Oh, this is the fun part! Traditionally, you’ll see raspberry or strawberry jelly, and they’re absolutely delicious because the tartness balances the sweet dough. Grape jelly is also a classic choice! Really, though, use whatever jam or jelly you absolutely love. Some people get creative with apricot or even a good plum jam. Just make sure it’s not too runny; a thicker jam is easier to work with when filling.
Can I bake sufganiyot instead of frying?
I know, frying can seem a little intimidating! While you can bake them, they honestly won’t taste the same. They’ll be more like a donut-shaped cake rather than that classic fluffy, slightly chewy, fried goodness that makes sufganiyot so special. If you’re looking for baked treats, I’d recommend checking out my dessert section for other ideas that are designed for baking. But for authentic sufganiyot, frying is really the way to go!
Nutritional Information for Sufganiyot
Just a heads-up, these numbers are estimates since everyone’s ingredients and exact preparation might be a little different! This is for one delicious sufganiyah, filled and sugared:
- Calories: Around 350
- Fat: About 18g (that includes a little saturated fat, but it’s worth it!)
- Protein: Roughly 5g
- Carbohydrates: Around 40g
- Sugar: About 20g (mostly from the jam and sugar dusting!)
- Sodium: Around 150mg
Share Your Sufganiyot Creations!
I just love hearing from you! If you tried this sufganiyot recipe, please let me know how they turned out in the comments below. Did you use your grandma’s secret jam? Did you have any funny mishaps? Drop me a line and don’t forget to share your beautiful photos on social media! You can always reach out directly through my contact page too!
PrintTraditional Sufganiyot Recipe
Make authentic, delicious sufganiyot for Hanukkah with this easy-to-follow recipe. Perfect for sharing with loved ones.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12-15 sufganiyot 1x
- Category: Dessert
- Method: Frying
- Cuisine: Jewish
- Diet: Vegetarian
Ingredients
- 1 cup warm water (105-115°F)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Jelly or jam (strawberry, raspberry, or grape), for filling
- Powdered sugar, for dusting
Instructions
- In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes, until foamy.
- In a large bowl, whisk together flour and salt.
- In a separate bowl, whisk together eggs, melted butter, and vanilla extract.
- Pour the yeast mixture and egg mixture into the flour mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about ½ inch thickness.
- Cut out rounds using a 3-inch cookie cutter.
- Place the rounds on a lightly floured baking sheet, cover loosely with plastic wrap, and let rise for another 30 minutes.
- Heat about 3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully fry the dough rounds in batches, about 2-3 minutes per side, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Once cooled slightly, use a piping bag or a small spoon to fill each sufganiyah with jelly or jam.
- Dust generously with powdered sugar before serving.
Notes
- For best results, use a thermometer to maintain the correct oil temperature while frying.
- You can adjust the amount of jelly to your preference.
- Ensure your eggs and butter are at room temperature for better dough consistency.
Nutrition
- Serving Size: 1 sufganiyah
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg