Are you familiar with the Jewish festival of Hanukkah? It is to commemorate the recovery of Jerusalem as well as the subsequent rededication of the Second Temple, also known as the Festival of Lights. Why are we saying this? It’s because our today’s dessert has something to do with this Jewish celebration.
Hanukkah Sufganiyot or Jelly Donuts are a special fried pastry that symbolizes the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. And as expected during festivals, there will always be special foods. For Hanukkah, deep-fried Israeli delicacies called Hanukkah Sufganiyot are quite popular.
These round jelly donuts are filled with jam or custard and topped with powdered sugar. Nowadays, they are famous not only in Israel but also in many places in the world, especially those that observe Hanukkah. This type of fried pastry is, indeed, delicious and will surely satisfy your sweet tooth. You can fill it up with your favorite jam.Print
Hannukah Sufganiyot are pillowy doughnuts filled with jam or custard eaten in Israel and all over the world during Hanukkah. They are delicious! One good thing is that you have the freedom to fill them up with your choice of jam. You can even opt for custard. And to have the wintry effect, you can sprinkle the tops with granulated or powdered sugar.
2 tbsp. active dry yeast
1/2 c. of warm water
1/4 c. plus 1 tsp. sugar (add more for rolling)
2 1/2 c. all-purpose flour (add more for dusting)
2 large eggs
2 tbsp. unsalted butter (at room temperature)
1/2 tsp. freshly grated nutmeg
2 tbsp. salt
3 c. vegetable oil (plus more for the bowl)
1 c. seedless raspberry jam
- Combine yeast, warm water, and 1 teaspoon sugar in a small bowl. Set aside for about 10 minutes or until foamy.
- Place flour in a large bowl and then make a well in the center. Add the yeast mixture, eggs, 1/4 cup sugar, salt, butter, and nutmeg. Stir using a wooden spoon until a sticky dough forms.
- On a well-floured surface, knead until the dough is smooth and soft. It should bounce back when poked with a finger. Knead for about 8 minutes and add flour if necessary. Once done, place in an oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled (for about 1 to 1 1/2 hours).
- Lightly flour a work surface and roll the dough to 1/4-inch thickness. Cut 20 rounds using a 2 1/2-inch-round cutter or drinking glass. Cover with plastic wrap and let rise for about 15 minutes.
- Heat oil in a medium saucepan over medium heat. Carefully slip 4 rounds into the oil using a slotted spoon and fry for about 40 seconds or until golden. Turn the doughnuts over and fry the other side for 40 seconds as well or until golden.
- Transfer the doughnuts to a baking sheet lined with a paper towel.
- Roll the doughnuts in sugar while still warm. Fry all dough and roll in sugar.
- Fill a pastry bag with raspberry jam. Make a hole in the side of each doughnut. Fit the pastry tip into a hole and then pipe about 2 teaspoons jam into each doughnut.
- Finishing suggestions: You can finish your jelly doughnuts with a simple sugar glaze or dust with confectioner’s sugar.
Hanukkah Sufganiyot Donuts are excellent for a snack or dessert. You can match them with your favorite hot beverage.