Set-Apart Cooking | Sufganiyot (donuts) for Chanukah | Episode 4A

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

jelly or jam

🥗Healthier: fruit preserves

💰Cheaper: homemade fruit filling

Fruit preserves offer a more natural sweetness.

Combine 1 cup of warm water with 1 tablespoon of active dry yeast in a small bowl; mix until combined and let sit for 5 minutes.

In a large bowl, add 3 cups of all-purpose flour, 3/4 teaspoon of salt, 1/2 teaspoon of ground nutmeg, and 1/4 cup of powdered sugar; whisk until combined.

After 5 minutes, add 2 large egg yolks, 1 teaspoon of vanilla extract, and 2 tablespoons of vegetable oil to the yeast mixture; mix with a fork until frothy.

Combine the wet ingredients with the dry ingredients in the large bowl; mix with a spatula until the dough starts to come together.

If the dough looks dry, add a little more water to achieve a slightly sticky consistency; then use your hands to knead the dough until mixed.

Wrap the dough with plastic wrap and let it sit for 1 to 2 hours until doubled in size; check after 1 hour.

Once risen, flour a clean surface and a rolling pin; roll out the dough to about 1/4 to 1/2 inch thick.

Cut out doughnut shapes using a doughnut cutter or a knife; line them up on the floured surface.

Heat oil in a deep fryer or a deep pot; fill with enough oil to allow the doughnuts to float.

Carefully lower the doughnuts into the hot oil; fry until they puff up and turn golden brown, about 2-3 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens