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Sufganiyot
Recipes
Sufganiyot
19 servings
3 hours, 15 minutes total (Active 1 hour, 15 minutes)

Ingredients

  • 6 tablespoons unsalted butter
  • 3 large eggs
  • ¾ cup whole milk, divided
  • 1 (0.25 oz) packet active dry yeast
  • 1 tablespoon + ¼ cup granulated sugar, divided
  • 1 tablespoon + 3 ¼ cups all-purpose flour, divided (+ more for dusting and rolling)
  • 1 teaspoon kosher salt
  • 8 cups vegetable oil, for frying
  • Plastic wrap
  • ⅔ cup smooth jam (or jelly)
  • ¼ cup powdered sugar, for dusting

Steps

    1. Set butter out to soften. Separate eggs for yolks (reserve whites for another use). Heat milk to 90–110°F.
    2. Place in bowl of stand mixer: yeast, ¼ cup warm milk, 1 tablespoon granulated sugar, and 1 tablespoon flour; whisk to combine. Let stand 10 minutes or until foamy. Add egg yolks and remaining ½ cup milk and ¼ cup granulated sugar; mix with paddle attachment on MEDIUM-LOW 1 minute or until mixture is blended.
    3. Add 2 cups flour. Mix on MEDIUM-LOW 2 minutes. Mix in butter 1 tablespoon at a time until blended. Remove paddle attachment; scrape down bowl. Add salt and remaining 1 ¼ cups flour. Mix with dough hook attachment on MEDIUM 5 minutes or until dough is smooth and shiny and pulls away from sides of bowl.
    4. Form dough into ball, then place in bowl. Cover bowl with plastic wrap (or damp towel) and let stand in warm place 1–1 ½ hours until dough has doubled in size.
    5. Uncover bowl and punch down dough; transfer to lightly floured work surface and divide into 19 (1 ½ oz) pieces. Shape pieces into balls, then roll into ¼-inch-thick discs and arrange on lightly floured baking sheet. Cover loosely with plastic wrap (or damp towel) and let stand in warm place 30–40 minutes until doubled in size.
    6. Heat oil to 350°F in fryer (or large, heavy-bottomed pot on medium). Line second baking sheet with paper towels; place wire rack over paper towels.
    7. Transfer dough rounds to hot oil (in batches) using flat spatula, keeping 1 inch between doughnuts (do not use hands or doughnuts will deflate). Fry about 1 minute on each side, flipping carefully with fork, until outside is golden and center is cooked. (If air bubbles appear, pierce them with paring knife tip.) Use slotted spoon to transfer doughnuts to wire rack; let stand until cool enough to handle. Repeat with remaining dough rounds until all doughnuts have been cooked and cooled.
    8. Place jam in piping bag fitted with ¼-inch round tip. Puncture side of each doughnut with paring knife tip to form pocket in center. Place tip of piping bag into pocket and pipe about 1 teaspoon jam inside. Dust with powdered sugar; serve.

Do not eat raw dough/batter.

Amount per 1⁄19 recipe serving: Calories 240, Total Fat 13g, Sat Fat 4g, Trans Fat 0g, Chol 45mg, Sodium 110mg, Total Carb 29g, Fiber 1g, Total Sugar 12g, (Incl. 10g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 0%