Sufganiyot (Donuts)

You think deep frying is too difficult? Think again! Eva Sweets, the famous donut maker in the San Francisco Bay Area, shared her recipe and tips with us. It might not come out perfect the first night, but you have 8 nights to master the art of donuts!

 

Dry Ingredients:

31⁄2 cups bread flour
1⁄4 cup sugar
1⁄2 teaspoon salt
17 gr dry yeast (2 small packs)
3 tbsp of powdered sugar

Wet ingredients

1 cup milk
1 whole egg
2 egg yolks
2 oz butter (room temp)
3.5 oz strawberry jam

Oil!

canola oil spray
corn oil (enough to fill 3⁄4 of your pot)

Tools:

  • Mixer + kneading hook

  • Mixer bowl

  • Medium mixing bowl

  • Deep frying thermometer

  • Spatula (or a spoon)

  • Fine colander

  • Wax paper cut into 3x3"
    squares (optional)

  • Piping bag + a piping
    nozzle tip

Instructions

Make the dough (2 hrs total)

  1. In the mixer bowl, mix dry ingredients + eggs + yolks + milk and knead until consistent.

  2. Add butter and continue kneading. Add a little bit of extra flour if the dough sticky.

  3. Place the dough in a clean medium oiled bowl, cover in plastic wrap and let
    rise in room temp until it doubles in size (approx. 11⁄2-2 hours).

Roll into balls (2 hrs total)

  1. Place wax paper squares on the counter top and spray each square with canola oil.

  2. Take the dough out of the bowl and cut it into 20 equal pieces.

  3. Dip each piece in oil and fold & roll into a ball and place it on a wax square.

  4. Let rise patiently until it doubles in size (between1⁄2 hour - to 2 hours)

Fry! (30 mins)

  • Heat the oil to 350 F measure using a deep frying thermometer.

  • Make sure the the thermometer doesn't touch the bottom of the pot, so that it measures accurately and keep temperature steady.

  • Slide the dough balls into the hot oil, so that one side is submerged. Fry for 2 minutes on each side, using the spatula to tip it.

  • Leave enough room for the donuts to grow!

Stuff & Sprinkle (10 mins)

  • Insert the piping nozzle tip into your piping bag. Fill with jam.

  • Penetrate the donut and squeeze a little jam in. Not too much!

  • Sprinkle powdered sugar with a colander and serve at room temp.

Best served on the same day!

Tips & Tricks

ROLL & FOLD CORRECTLY
Spray some oil and dip the ball in the oil before rolling

LET THE SECOND RISE DOUBLE IN SIZE
It can take up to 2 hours. Depending on how hot or cool your room is. Be patient, let it double!

KEEP OIL TEMPERATURE STEADY
The temperature of the oil needs to be kept at 350º to 375º. If the oil gets too hot, let it cool before adding more donuts. 
Fry a bit less then two minutes if the oil seems too hot.

ALWAYS FRY ONE FIRST, and see that it's working well before frying them all. Just like making pancakes, the first 1 or 2 don't turn out 100% successful.

GIVE THEM ROOM TO GROW IN THE OIL - the donuts continue to grow in the oil and need some room around to do so. When overcrowded they will fry without growing and end up being on the smaller side and less fluffy.

ASK US FOR HELP - We are here to support you 🤗

Good luck!

 
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