Israeli
Sufganiyot
Tender Israeli Hanukkah doughnuts, fried until deeply golden and filled with strawberry jam. A little brandy in the yeasted dough gives the classic light texture and helps keep the oil from soaking in.
Ingredients
- All-purpose flour1 cup, plus more for dusting
- Instant yeast1 tsp
- Sugar1 tbsp
- Fine salt1/4 tsp
- Egg yolk1
- Neutral oil1 tbsp, plus 3 cups for frying
- Brandy or arak1 tsp
- Warm water1/4 cup, plus 1 tbsp if needed
- Strawberry jam1/4 cup
- Powdered sugar2 tbsp
Method
- Combine the flour, yeast, sugar, and salt in a mixing bowl.
- Add the egg yolk, 1 tbsp oil, brandy, and 1/4 cup warm water, then mix until a soft dough forms.
- Knead for 8 to 10 minutes by hand or 6 minutes in a mixer, adding up to 1 tbsp more water only if the dough feels dry; it should be smooth, soft, and slightly tacky.
- Cover the bowl and let the dough rise in a warm place until doubled, about 1 hour.
- Turn the dough onto a lightly floured surface and pat it to about 1/2 inch thick.
- Cut 4 rounds with a 2 1/2 inch cutter or glass, then place them on small squares of parchment paper.
- Cover loosely and proof until puffy and airy, 30 to 40 minutes.
- Heat the frying oil in a small deep pot to 170-175°C, keeping the oil deep enough for the sufganiyot to float.
- Fry the doughnuts in batches, parchment side up at first, peeling away the paper after a few seconds, until golden brown, about 2 minutes per side.
- Transfer to a rack or paper towels and let cool until just warm.
- Spoon the jam into a piping bag fitted with a small round tip and fill each doughnut through the side or top.
- Dust generously with powdered sugar and serve the sufganiyot the same day.
Common questions
Can I substitute the brandy or arak in sufganiyot dough?
Yes. You can omit it entirely, or replace it with 1 teaspoon vanilla, orange juice, or water. The alcohol mainly adds aroma and helps tenderness, so the dough will still work without it.
How long do sufganiyot take from start to finish?
Plan for about 2 to 2.5 hours total. Mixing and kneading take 15 minutes, first rise about 1 hour, shaping 15 minutes, second proof 30 to 40 minutes, and frying 10 to 15 minutes.
What are the most common mistakes when frying sufganiyot?
The biggest mistakes are oil that is too hot, which browns the outside before the center cooks, and dough that is underproofed or overproofed. Also avoid crowding the pot, which drops the oil temperature and makes greasy doughnuts.
How should I store leftover sufganiyot?
Store them uncovered or loosely covered at room temperature for the same day only, because sealing them makes the crust soggy. For best texture, fill and dust them just before serving. Reheating briefly in a low oven helps a little.
What is the best way to serve sufganiyot?
Serve them warm, filled with strawberry jam right before eating, and dusted generously with powdered sugar. They’re best fresh from the fryer, when the outside is crisp and the inside is light and airy.