I’ve written a lot about Israeli cuisine and holiday dishes, especially after my trips to Israel, but somehow never about Hanukkah. So here’s the recipe for sufganiyot - the traditional donuts of the holiday. This quantity makes about 25 donuts.
- 6 cups flour
- 50 g dry yeast
- 1/2 tsp vanilla (or seeds of a vanilla bean)
- 1 egg + 2 yolks
- 2 tsp salt (level, not heaping)
- 6 tbsp vegetable oil
- 1 tbsp brandy, whiskey, or cognac (optional)
- 1 cup water
Mix all the ingredients except the water. Gradually add the water, kneading for about 5 minutes until the dough becomes elastic. (Alternatively, mix everything in a stand mixer or blender and let it knead for 4–5 minutes). Place the dough in a bowl, cover, and let rise in a warm spot for 1.5 hours.
Shape the dough into balls, place them on a board or baking tray, and let them rise again until nearly doubled. Fry the donuts in hot, but not boiling, oil for about 2 minutes on each side. Dust with powdered sugar. If you like, fill them with jam, preserves, chocolate, or honey using a pastry syringe.
Mix all the ingredients except the water. Gradually add the water, kneading for about 5 minutes until the dough becomes elastic. (Alternatively, mix everything in a stand mixer or blender and let it knead for 4–5 minutes). Place the dough in a bowl, cover, and let rise in a warm spot for 1.5 hours.
Shape the dough into balls, place them on a board or baking tray, and let them rise again until nearly doubled. Fry the donuts in hot, but not boiling, oil for about 2 minutes on each side. Dust with powdered sugar. If you like, fill them with jam, preserves, chocolate, or honey using a pastry syringe.
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