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500g all-purpose flour
100g caster sugar
1 tablespoon dry yeast
1 teaspoon (kosher) salt
60 ml sunflower oil
2 free range organic eggs
175 ml warm water
1 tablespoon vanilla extract
Filling and Dusting
300g strawberry jelly
30g icing sugar
Special donuts are traditionally baked during Hanukkah, the Jewish Festival of Lights. Everyone loves them, children as well as adults, who remember the treat from their childhood. Today we are going to bake Sufganiyot, as the jam donuts are called. We follow the recipe very precisely because then they turn out the best!
How to make Sufganiyot
Mix on low speed.
Stir a thin paste from water and yeast.
Stir flour, sugar and salt until combined.
Wait for the paste to start bubbling.
Make a well and pour in the yeast paste.
Add the oil.
Then add one by one the eggs.
Then add water and vanilla.
Keep mixing the dough for another 10 minutes on low speed
Meanwhile grease a clean bowl.
The dough is really very sticky*.
Transfer it to the clean bowl.
Let the dough rise 1 - 1.5 hours.
*Now is the time to sprinkle some extra flour on the dough and on your hands!
When the dough is doubled in volume you sprinkle a baking mat with flour and scoop the dough from the bowl with floury hands
Roll out the dough to 1.5cm.
Cut circles out of the dough.
Let rise for 40 minutes in a warm spot.
Heat the oil to 160°C - 170°C
Slide the sufganiyot gently into the oil.
Bak each side 1.5 minutes.
Put one by one 3 in the pan.
Drain the Sufganiyot on a thick layer kitchen paper.
Make a hole in the doughnuts and fill it with jam.
Finally, sprinkle icing sugar over the Suganiyot. Delicious!!
Happy Hanukkah!