Picture of some Jewish Sufganium
Photo of some Jewish Sufganians

Sufganiot Recipe (Jelly Donuts)

Indulge in the delightful tradition of Sufganiot, the decadent, pillowy treats that embody the essence of celebration and joy. Originating from the rich cultural tapestry of Jewish cuisine, Sufganiot are more than just donuts; they’re a symphony of flavors that dance on your palate and warm your soul.

Sufganiot Ingredients:

  • 50 gr. fresh yeast
  • 1 and ½ cups of hot water
  • 1 spoon of sugar
  • 3 eggs
  • ½ cup of oil
  • ½ cup of sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 6 to 7 cups of flour

Also:

  • Oil for frying
  • Impalpable Suga

Yield: 5 to 6 dozen sufganiot- fritters

Sufganiot Preparation

In a large bowl: put the eggs, oil, sugar, vanilla, and lemon zest. Add the yeast mixture (dissolved in the water with the spoon of sugar); flour until a soft dough forms. (The dough should not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in size, approximately 1 to 1 and ½ hours.

Roll out the dough to 2 cm thick on a floured surface. Cut out circles with a donut cutter.

Put 7 cm of oil in a saucepan and place over the flame until hot. Place four fritters at a time in the oil. Brown on one side and then the other. Remove with a slotted spoon. Dry and cool on paper towel. Sprinkle with powdered sugar.

Note:

To test if the dough is ready to roll out, put a small piece in a glass of water—if the dough floats to the top, it’s ready.

Source: chabad.org 

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