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Sufganiyot (Israeli Donuts)

Delicious Israeli donuts traditionally enjoyed during Hanukkah:
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Ingredients
  

  • 2 1/4 teaspoons 1 packet active dry yeast
  • 1/4 cup warm water 110°F/45°C
  • 1/4 cup granulated sugar plus extra for coating
  • 3/4 cup warm milk 110°F/45°C
  • 3 1/2 cups all-purpose flour
  • 2 large eggs
  • 2 tablespoons unsalted butter softened
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Oil for frying We use Avocado!
  • Jam or jelly of your choice for filling
  • Powdered sugar for dusting (optional)

Instructions
 

  • Activate the Yeast: In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Let it sit for about 5-10 minutes until frothy.
  • Prepare the Dough: In a large mixing bowl, combine the warm milk and sugar. Stir until the sugar is dissolved. Add the activated yeast mixture and 1 cup of flour. Mix until well combined. Cover the bowl with a clean kitchen towel and let it rest in a warm place for about 30 minutes, or until the mixture is bubbly and doubled in size.
  • Add Eggs and Butter: Once the mixture has risen, add the eggs, softened butter, salt, and vanilla extract. Gradually add the remaining flour, about 1/2 cup at a time, until a soft dough forms.
  • Knead the Dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes until smooth and elastic. Add more flour if necessary to prevent sticking. Shape the dough into a ball.
  • Let the Dough Rise: Place the dough ball in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  • Roll and Cut the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out to about 1/2 inch thickness. Using a round cookie cutter or drinking glass, cut out circles of dough. Re-roll any scraps and continue cutting until all the dough is used.
  • Proof the Donuts: Place the dough circles on a lightly floured baking sheet, cover with a clean kitchen towel, and let them proof in a warm place for about 30-45 minutes, or until they are puffed up and nearly doubled in size.
  • Fry the Donuts: In a large, deep pot or Dutch oven, heat avocado oil or vegetable oil to 350°F (180°C). Carefully add a few donuts to the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes on each side, or until golden brown and puffed. Remove the fried donuts with a slotted spoon and drain them on a paper towel-lined plate. Repeat with the remaining dough circles.
  • Fill the Donuts: Once the donuts have cooled slightly, use a piping bag fitted with a round tip to fill them with jam or jelly of your choice. Insert the tip into the side of each donut and squeeze gently until filled.
  • Coat with Sugar: Roll the filled donuts in granulated sugar to coat them evenly. Alternatively, you can dust them with powdered sugar for a different finish.
  • Serve: Sufganiyot are best served fresh and warm. Enjoy your delicious homemade Israeli donuts as a festive treat during Hanukkah or any time of year!
  • Note: Be careful when working with hot oil, and always supervise children around hot cooking surfaces.