Delicious Sane Baked Sufganiot Doughnuts For Hanukkah Food

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SUFGANIYOT



Sufganiyot image

Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. -David Feder, Buffalo Grove, Illinois

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 12

1/2 cup whole wheat flour
1 package (1/4 ounce) active dry yeast
1/4 teaspoon ground cloves
1-1/2 to 2 cups all-purpose flour
1/2 cup water
1/4 cup honey
2 teaspoons canola or peanut oil
1 large egg, room temperature
1/2 teaspoon vanilla extract
Oil for deep-fat frying
3/4 cup seedless raspberry preserves
Confectioners' sugar

Steps:

  • In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 133 calories, Fat 4g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

HANUKKAH DOUGHNUTS



Hanukkah Doughnuts image

Categories     Bread     Breakfast     Brunch     Fry     Hanukkah     Winter     Kosher     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 30

Number Of Ingredients 12

2 large eggs
3/4 cup sugar
1/4 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
1 1/2 teaspoons grated lemon peel
2 1/4 cups all purpose flour
2 tablespoons chilled unsalted butter, diced
1 tablespoon baking powder
3/4 teaspoon salt
Vegetable oil (for frying)
Powdered sugar

Steps:

  • Whisk first 6 ingredients in large bowl to blend. Blend flour, butter, baking powder and salt in processor until mixture resembles coarse meal. Stir flour mixture into egg mixture to form soft dough.
  • Pour oil to depth of 1 1/2 inches in large saucepan. Heat oil to 340°F. Working in batches, drop dough by rounded teaspoonfuls into hot oil. Cook until golden brown, turning occasionally, about 3 minutes. Using slotted spoon, transfer doughnuts to baking sheet lined with paper towels and drain. Reheat oil to 340°F between batches. Roll doughnuts in powdered sugar.

SUFGANIOT (HANUKKAH JELLY DOUGHNUTS)



Sufganiot (Hanukkah Jelly Doughnuts) image

These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party.

Provided by Mirj2338

Categories     Yeast Breads

Time 50m

Yield 42 doughnuts

Number Of Ingredients 14

1 1/4 cups slightly warm water or 1 1/4 cups slightly warm milk
1 tablespoon yeast
6 tablespoons sugar
1 teaspoon salt
1/4 cup canola oil
2 egg yolks
1 egg
1 teaspoon vanilla
1/4 teaspoon lemon extract
3 1/2-4 cups unbleached all-purpose flour (or half all-purpose and half bread flour)
fine sugar (for coating donuts) or sugar (for coating donuts)
1 1/2 cups apricot jam (optional) or 1 1/2 cups apricot jam (optional)
oil
shortening (three parts oil and one part melted shortening for frying, to fill up a good two-thirds of fryer)

Steps:

  • Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.
  • Blend well and stir in most of the flour to form a soft dough.
  • Knead by hand, machine or in bread machine (dough setting), adding flour as needed.
  • The dough should have some body, not too slack, supple, smooth and elastic.
  • Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.
  • If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.
  • If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.
  • Otherwise, roll dough out to about three-quarters of an inch.
  • Using a two and half inch or three inch biscuit cutter, cut out rounds.
  • Cover and let sit 15 minutes while heating oil.
  • In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.
  • Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.
  • Turn over once and finish frying the other side.
  • Lift doughnuts out using a slotted spoon and drain well on paper towels.
  • To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.
  • Test oil temperature: It's a good idea to try frying one doughnut to start with.
  • Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.

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