Sufganiyot are like jelly donuts and are a traditional food eaten during Hanukkah. Because they’re fried in oil, they remind us of the miracles of Hanukkah – the victory of God’s people and the oil that lasted 8 days. The origin of this dessert, as well as its name are debated, but what’s for sure is that it’s a common sight on Hanukkah tables around the world.
This recipe is from the Taste of Home website. I love their site for recipe ideas because their recipes are well tested so they always come out great. They also suggest in this recipe to try different fillings, such as dulche de leche or Nutella. Yum!
Interested in other Hanukkah traditions? Check out 10 Traditions for a Christian Hanukkah.
Ingredients
1/2 c. whole wheat flour (I’ve used all-purpose and it works fine also)
1 package (1/4 oz) active dry yeast
1/4 t. ground cloves
1-1/2 to 2 c. all-purpose flour
1/2 c. water
1/4 c. honey
2 t. canola oil
1 large egg
1/2 t. vanilla extract
Oil for deep fat frying
3/4 c. seedless raspberry preserves
Confectioner’s sugar
Directions
In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour.
In a small saucepan, heat the water, honey and oil to 120°-130°.
Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter.
In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels.
Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves.
With a small knife, pierce a hole into the side of each doughnut; fill with preserves.
Dust with confectioners’ sugar. Serve warm.
