How to make the BEST Sufganiyot for Hanukkah | #7 🍩

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.

In a mixer, add 3.5 cups of white flour (500 grams).

Add 1 tablespoon of dry yeast (8 g).

Add 1 egg, 1/2 cup of white sugar (100 g), 1 bag of vanilla sugar (10 g), and a pinch of salt.

Add 1/4 cup of canola oil (60 ml), 1/2 teaspoon of vanilla extract (2.5 ml), 1/2 teaspoon of rum extract (2.5 ml), and 1/2 tablespoon of arak or brandy (7.5 ml).

Gradually pour in 3/4 to 1 cup of lukewarm water (180 ml - 240 ml).

Knead everything into a soft, non-sticky dough for 8 minutes in a mixer with a kneading hook.

Transfer the dough to a bowl and grease it with 2 tablespoons of oil.

Cover the dough and let it rise for an hour and a half until doubled in size.

Knead the dough again to take the air out and cover it again in a warm place for one hour.

Cut baking paper into cubes and place them on a towel.

Form balls from the dough: 60 grams for regular donuts and 30 grams for mini donuts.

Place the balls on the baking papers and on the towel, pressing them slightly with your hands.

Cover the balls with another towel and let them rise for about an hour and a half or until doubled in size.

Heat oil in a pot over medium heat; do not use high heat to avoid burning the donuts.

Fry the donuts with the baking paper underneath or on top; when the paper comes off, remove it from the oil.

Fry the donuts on both sides and then take them out onto absorbent paper.

Put pieces of carrot in the oil to prevent the donuts from absorbing too much oil.

Let the donuts cool, fill them with jam, and dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens