The best Israeli doughnut recipe!
These doughnuts are soft, airy, and fluffy, and can be filled with delicious strawberry or chocolate jelly, or cream, as you prefer. Also known as Sufganiyot, these doughnuts are traditionally eaten during Hanukkah. This recipe is easy to follow and fun to make.
INGREDIENTS
600g of flour
300ml of lukewarm milk
1 egg
1 tablespoon of baker's yeast
1/2 teaspoon of salt
1 sachet of vanilla sugar
40g of butter
40g of powdered sugar
Oil for frying
1 tablespoon of vodka / brandy / whiskey
Decoration: Jam, Nutella, Ribat Halav, Caramel, Chantilly cream, Pastry cream… the choice is yours!
Icing sugar
PREPARATION
1 – Prepare the dough: in the bowl of a stand mixer, combine the flour, sugar, and vanilla. Mix everything together and make a well in the center. Add the egg and softened butter, and then sprinkle the salt around the edges.
Add the lukewarm milk and yeast, then knead. Mix for 8 minutes. Add the alcohol and knead for another 2 minutes. The dough should be soft and smooth.
2 – Place the dough in a lightly oiled bowl. Let the dough rise for one hour until it has doubled in volume. Then, once you roll out the dough, let it rise for half an hour if it's warm, otherwise at least an hour until the dough discs have doubled in volume. Therefore, allow at least two hours between the dough rising and the dough discs rising. .
For cooking in a deep fryer over medium heat
3 – Making the doughnuts: On a floured work surface or a silicone mat, roll out the dough to a thickness of 1.5 to 2 cm. Cut out circles using a floured 6.5 cm round cutter. Cut out the circles and immediately place them on lightly greased squares of parchment paper.
4 – Mix all the leftover dough together and make more doughnuts. Let them rest for 5 minutes, then roll them out again and cut them into circles. Let them rise until they have doubled in size, about 1 hour.
5 – In a large frying pan, heat the oil to 170°C. Add the doughnuts, along with the parchment paper, a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.
6 – Fill a piping bag fitted with a round tip with jam or other cream of your choice. For whipped cream, the doughnut needs to cool, and it's better to slice the doughnut like a "hamburger" and add the whipped cream attractively than to pipe it on as you would with jam.
Using a wooden skewer or a straw, make a hole in the side or top of each doughnut. Insert the tip of a piping bag into the hole, and put about 2 teaspoons of jam inside the doughnut.
Sprinkle with icing sugar.
Remarks:
Can we avoid alcohol?
The alcohol helps the doughnut achieve a crispy exterior and a light, airy interior. The alcohol evaporates during frying, so you won't taste it. If you prefer not to consume alcohol, you can omit this information.
Why do you fry the doughnuts with the parchment paper?
This step is very important. If you touch or lift the doughnuts with your hands, you risk damaging their texture; therefore, you must fry them directly with the paper, which will keep them nice and round.
What creams can we use?
You can fill the doughnuts with any type of jelly/jam; strawberry, blueberry, grape, etc. You can also top them with Nutella, pastry cream, dolce de leche and more.
How to shape the doughnuts?
Doughnuts can be shaped in two ways: cut into circles using a cookie cutter or roll into balls.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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