Sufganiyot - Donuts with Jelly & Other Fillings

I honestly have no clue how Paula, a Boston Irish woman, can not only come up with such a great recipe for traditional Sufganiyot - and even get the "Hebrew" name right to boot - But you have to respect this. It just goes to teach us that where there is respect and love anything can happen and all bridges can be crossed.

Now a bit on Sufganiyot. These donuts usually filled with Jelly or "ribat halav" which is caramel - are available immediately after Sukkot until the end of Hanukkah all over Israel. They are part of the Hanukkah tradition because they are made in oil, which as I have discussed is the traditional background for foodstuffs on Hanukkah. (see: A Bit About Hanukkah & Some History)

Good Sufganiyot are not easy to make and everyone has their own "secret" recipe for them. The demand nurturing and love, and are full to the brim with calories! Some are dairy (chalavei, Milchig) and some are parve. But these are one of those dishes that engender warm and fun memories in a home. The following recipe is parve.

Sufganiyot - Donuts with Jelly & Other Fillings

  1. 3-1/4 cups all-purpose flour
  2. 2 packages active dry yeast
  3. 1/2 teaspoon ground cinnamon
  4. 1/3 cup granulated sugar
  5. 2 tablespoons cooking oil
  6. 1/2 teaspoon salt
  7. 1 egg
  8. 1/2 teaspoon vanilla
  9. 1/4 cup fruit preserves (such as raspberry or blueberry) or chocolate-hazelnut spread
  10. Cooking oil for deep-fat frying
  11. Sifted powdered sugar

  1. Stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside.
  2. In a medium saucepan heat and stir 1 cup water, the granulated sugar, cooking oil, and salt just until warm (120 degree F to 130 degree F).
  3. Add oil mixture to flour mixture; add egg and vanilla.
  4. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly.
  5. Beat on high speed for 3 minutes.
  6. Using a wooden spoon, stir in as much of the remaining flour as you can.
  1. Turn dough out onto a lightly floured surface.
  2. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
  3. Shape dough into a ball.
  4. Place in a lightly greased bowl, turning once to grease the surface of the dough.
  5. Cover and let rise in a warm place until double in size (about 1 hour).
  1. Punch dough down.
  2. Turn dough out onto a lightly floured surface.
  3. Divide in half.
  4. Cover and let rest 10 minutes.
  5. Roll dough, 1 portion at a time, to 1/4-inch thickness.
  6. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts.
  7. Place about 1/2 teaspoon preserves or chocolate-hazelnut spread onto the centers of half of the circles.
  8. Lightly moisten edges of circles; top with remaining circles.
  9. Press edges together to seal.
  10. Repeat with remaining dough and filling.
  11. Re-roll and cut trimmings.
  1. Fry filled doughnuts, 2 or 3 at a time, in deep hot oil about 1 minute on each side or until golden, turning once with a slotted spoon.
  2. Remove from oil; drain on paper towels.
  3. Sprinkle with powdered sugar.
  4. Cool on wire racks.

Thank You Paula! I am going to make these during Hanukkah and will let you all know how they come out! (3 for difficulty - and remember nurture and love those Sufganiyot.

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Your welcome Ted

Happy Hanukkah and I wish you and your family a happy, healthy celebration.


From the Boston Irish Insane culturally diverse cook.

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