- Water 1/2 cup
- Egg 1 large • 130 kcal
- Butter 1 1/2 tbsps • 717 kcal
- Multipurpose wheat flour 2/3 cup
- Sugar 2 tbsps • 470 kcal
- Salt 1/2 tsp • 1 kcal
- Instant yeast 3/4 tsp
- Nutmeg a piece
- Lemon zest a pinch
- Strawberry jam 1 cup
- Confectioner’s sugar 1/4 cup to decorate
The Sufganiyot is a delicious and tempting sweet, made of a very spongy dough (similar to donuts) that is fried and filled mainly with jelly or jam. This sweet muffin is consumed on the eve and during the festival of Hanukkah (Jewish holiday) as well as other fried foods to honor the oil of the temple and its miracle, which being enough only to burn the candles for a day, kept them on for 8 consecutive days.
Over time, different versions of the recipe have emerged, the variant of which is in the filling, ranging from jam (the most economical), to chocolate cream with hazelnuts, caramel, vanilla cream and more incredible fillings.
The Sufganiyot is irresistible due to the softness of its dough that merges with the creamy and magical filling, so here I share the recipe so you can be part of the experience that is to taste this delight.
Sift all dry elements, except yeast. Flour, sugar, salt and nutmeg.
In a small bowl, mix the milk with the eggs. Apart, in a large mixing bowl or on a flat surface, make a volcano with the flour (already mixed with the other dry elements), and in the center place little by little the milk mixture with eggs and stir. Finally add the butter.
It may be a bit awkward to continue kneading inside the mixing bowl; If you have a flat, smooth and clean surface like kitchen counters or a table put the dough there and knead for at least 10 minutes. If you have an electric mixer to knead, knead for 10 to 15 minutes.
Form a ball with the dough and put in a large bowl covered, in the warmest place you can for at least an hour and a half. The dough must grow at least 1/3 of its size, due to the effect of the yeast.
Knead all the dough again and separate in portions of approximately 50 grams
form flattened spheres Place on a tray and rest for 30 more minutes.
Heat a deep-frying pan with enough oil. Fry the dough one by one or two in two maximum. Be very careful because the dough can be burned quickly. Cook maximum 2 minutes per side.
Place the fried sufganiyot on absorbent paper until cool or possible to manipulate. In each sufganiyot open a hole in the top and fill with jam. You can do it with a small spoon or place the mixture in a container with a little pressure
Fill to the top and place all the sufganiyot on a tray and sift confectioner's sugar over them.
Nutrition Facts Servings: 12 Amount per serving Calories 321 % Daily Value* Total Fat 20.2g 26% Saturated Fat 3.4g 17% Cholesterol 19mg 6% Sodium 113mg 5% Total Carbohydrate 34.3g 12% Dietary Fiber 0.9g 3% Total Sugars 4.5g Protein 1.6g