Unlocking Memories

Unlocking Memories
Revealing Old Memories and Creating New Ones

Saturday, December 8, 2012

Sufganiyah (Israeli Donut)

Sufganiyah (plural for sufganiyot) are delectable Israeli Jelly Donuts traditionally eaten by Jews during Hanukkah to commemorate the miracle of the oil. 

In my quest to make a Hanukkah treat I scoured the internet for recipes that seemed like they would yield a great product. Thanks to The Saturday Evening Post and The Huffington Post, I found two such recipes.
What I have done is I have taken the best of both recipes and added my own little spin and a few additional ingredients to make it my own. To make the dough-making even easier, I have replaced the kneading steps and incorporated the use of my handy bread machine. After all . . . why knead if you don't need to? You just pop everything into the bread machine and let the machine do it's thing. Then you let the dough rise. After that, you form your donuts, let them rise again, and deep fry all of that wonderful goodness. Then you roll it in sugar glaze, powdered sugar, granulated sugar, drizzle chocolate syrup on top, fill with jelly, whatever your taste buds desire.
The result, a wonderfully aromatic, palate tickling Hanukkah treat that will surely become a family tradition for years to come (if it's not already).
Here's what you need:

6 tbsp warm water
2 C flour (+1/4 cup set aside if you want to roll out dough to cut in rounds - I didn't do this)
3/4 C sugar
1/4 tsp salt
1 1/2 tsp cinnamon
2 1/2 tsp quick rise yeast
6 tbsp milk
1 Large egg
1 tsp Vanilla
approx 3 C oil for frying

For Glaze:
1 1/2 C powdered sugar
1/4 C milk
Combine the yeast, warm water, and sugar. Let it sit for 10 minutes, until it gets bubbly. 

Combine the milk, egg, and vanilla. Put in the bread machine.
Add yeast mixture to the bread machine.

Combine flour, salt, and cinnamon and add                                            
to the bread machine.

Use the dough setting. When complete, let it rise for 2 hours or overnight in the refrigerator.

                    Roll dough to 1/4 inch thickness if you want to cut out the rounds. For fritters or donut holes, pull off enough dough to roll in a ball of the desired size keeping in mind that you will allow them to rise again for at least 30 minutes.

I like to work with oiled hands, otherwise spray the dough with oil before you cover them.

After 30 minutes
Place them on parchment or wax paper. Cover them and let them rise.

Tip: If you want jelly filled donuts and you do not have a pastry bag for filling, just take one cut-out round, place the filling in the center, cover with another round, spread an egg mixture on edges and pinch together.

Pour oil into a deep fryer or dutch oven. The temperature should be around 325 degrees so heat the oil on high (or medium-high if you are using the power plus burner that some stoves have). While the oil is heating up you can make your glaze. 

 Combine powdered sugar and milk. Heat over medium-low heat until the sugar is dissolved.

Prep your frying/glazing area by setting up layers of paper towels to put hot donuts on for draining, your sauce pan of glaze for dipping (or whatever you are coating with - sugar, powdered sugar, etc) and your plate for cooling. This is where everything starts happening very fast, so do not put more than 3 or four in the fryer at a time.

Deep fry about 2 minutes per side for donuts, 30 seconds per side for fritters or donut holes.
Drain them on the towels then dip them into the glaze and cool them on the plate or rack. You can probably glaze while a new batch is frying. It's up to you.

The result? A fritter sort of like a mini apple fritter because of the look and the texture, which makes me think that next time I should put a cinnamon, butter, sugar, nutmeg and apple filling inside.