Quick Sufganiyot
Active time: 30 minutes
Total time: 30 minutes
Serves: 12
Making homemade sufganiyot has never been easier with this recipe using self-rising flour and yogurt for a tender donut that is delicious with a dusting of confectioners sugar and filled with your favorite jam or jelly!
Ingredients
3 cups self-rising flour
¼ tsp nutmeg
½ tsp cinnamon
1 ¾ cup plain Greek yogurt, whole milk
2 tsp vanilla
Flour for dusting
¾ cup grape jelly or seedless jam
Oil, for frying
Confectioners’ sugar, for dusting
Preparation
In a mixing bowl, combine flour, nutmeg, cinnamon, yogurt, and vanilla. Mix and knead until a dough forms.
Tip the dough onto a floured counter. Press or roll to ½ inch thickness. Cut into circles using a drinking glass.
In a deep fry pan, heat oil over medium heat. When the oil is hot enough, add donuts, 3-4 at a time. Cook for 1-2 minutes per side, or until golden.
Remove donuts and transfer them to a paper towel lined baking tray.
Once cooled, pipe in the jelly filling.
Dust with confectioners’ sugar before serving.
Enjoy!
Notes
No self-rising flour? Add 1 ½ tsp baking powder per cup of flour used— in this case, use 4.5 tsp (1 ½ tbsp baking powder).
To test the oil, add a small piece of dough to the pan. The oil is ready if the dough bubbles and floats to the surface.