Free Recipe Sufganiyot – Chanukah Doughnuts

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Sufganiyot – Chanukah Doughnuts Recipe

3/4 c Lukewarm water
2 Envelopes active dry yeast
1/4 c Sugar
4 c Flour, plus additional 2
-Tbsp if necessary
2 lg Eggs
2 lg Egg yolks
7 tb Unsalted butter, at room
-temperature
2 tb Brandy
2 ts Salt
5 c Oil, for deep frying, more
-may be necessary
1/4 c Apricot preserves, or
-strawberry preserves, if
-preferred
Confectioners sugar,
-sifted, for sprinkling

Sufganiyot – Chanukah Doughnuts Preparation

from <<Faye Levy”s International Jewish Cookbook>> Fluffy doughnuts without holes are known by many names: Bismarck Jelly Doughnuts, Krapfen, & in France, Boule de Berlin. Austrian bakers probably brought them to Israel & now they rival latkes in popularity as Chanukah food. Other common flavorings besides brandy include vanilla, grated lemon rind, cinnamon & nutmeg. Pour 1/2 cup water into a small bowl. Sprinkle yeast on top & add 1 tsp sugar. Let stand 10 minutes. Spoon flour into large bowl. Make a well in center & add remaining sugar, eggs, yolks, butter, brandy, remaining water & salt. Mix with dough hook or wooden spoon until ingredients are blended. Add yeast mixture & mix until ingredients come together as a dough. Beat or knead by hand for 5 minutes. If dough is sticky, add 2 tbsp flour. Knead 5-10 minutes more until very smooth. Put dough in a clean oiled bowl & turn to cover with oil. Cover with a damp cloth & let rise in a warm place 1 to 1 1/2 hours or until doubled in volume. Roll out half the dough on a floured surface until 1/4 inch thick, flouring dough occasionally. Cut dough in rounds with 2 1/2 – 3 inch cutter. Put 1/2 tsp preserves on center of half of the rounds. Brush rim of round lightly lightly with water, then set a plain round on top. With floured fingers, press dough firmly all around to seal it. Transfer gently back into a round shape. Continue with remaining dough. Cover pastries with a slightly damp cloth & let rise in a warm place about 30 minutes. Knead the scraps of dough, put them in oiled bowl, cover with damp cloth & let stand for 30 minutes. Heat oil to 350° or until it boils gently around a small piece piece of dough added to it. Add 4 doughnuts & fry about 3 minutes on each side or until golden brown. Drain on paper towels. Pat tops gently with paper towels to absorb excess oil. Make additional doughnuts with scraps if you like – they won”t be quite as fluffy, but still good. Serve warm or at room temperature, sprinkled with confectioners” sugar. Don”t serve immediately because jam is boiling hot. Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@leass.PCC.COM (Barbara Leass)

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Sufganiyot – Chanukah Doughnuts?

If you know a better Sufganiyot – Chanukah Doughnuts Recipe please comment below.