Classic and Nutella Sufganiyot

I have never made homemade sufganiyot so I decided to give it a try! Honestly, it was not that difficult, but there is a lot of patience involved.

Funny enough, I received this recipe in a flyer from Israeli Source, a local Judaica store. The dough was super fluffy and had the perfect amount of sweetness.

My favourite flavour is the classic jam- raspberry jam to be exact for me! My kids requested Nutella so obviously I had to make those for them. I sprinkled white icing sugar on the classic and cocoa powder on the Nutella ones, sticking with the chocolate theme. And then I decided to get creative with the third flavour. I cut the dough into stars of David, glazed and sprinkled them, and then filled them with a simple whipped cream- Hanukkah perfection.

Try this dough recipe and then get creative with the fillings because these sufganiyot are worth gossiping about!

Classic Sufganiyot

Yield: Approx. 20 donuts

INGREDIENTS:
1 cup warm water
2 tbsp instant dry yeast
1/4 cup + 1 tsp sugar
3 cups of flour + more for dusting
2 tbsp butter (or margarine), room temp.
2 eggs
Pinch of nutmeg
1 tsp kosher salt

3 cups vegetable oil (for frying)
Raspberry jelly or Nutella (or filling of choice)
1/4 cup powdered sugar or cocoa

DIRECTIONS:
1. In the bowl of a mixer, fitted with the dough hook attachment, place warm water, yeast and 1 tsp sugar. Wait about 5-10 min. until foamy.
2. With the mixer on, add in eggs, sugar, butter, nutmeg and salt. Combine.
3. Add in flour and mix until combined. The dough will be very sticky. Keep the mixer running and knead the dough on medium-high speed for 6-7 minutes.
4. Remove dough from bowl and knead by hand, adding more flour if needed, for an additional 3 minutes.
5. Place dough in a greased bowl. Cover with a tea towel and set aside to rise for 1.5 hours.
6. On a floured surface. Lightly roll out the dough. Cut out circles with a cookie cutter. Repeat until all the dough is cut into circles.
7. Cover with a towel again, and let rise an additional 15-20 minutes.
8. In a medium saucepan or pot, bring vegetable oil up to 370-degrees. Place donuts in oil and fry until both sides are golden. Be careful not to overcrowd the pan. Continue until all donuts are fried.
9. Once fried, place donuts on a cooling rack lined with paper towel.
10. Fill a pastry or Ziploc bag with jam equipped with a piping tip. Poke a small hole in the top of the donut and then place the piping tip into the hole. Fill with jam until a little bit oozes out of the top of the hole.
11. Sprinkle with icing sugar- enjoy!

Notes:
To make the star of David- use a star cookie cutter vs. a circle. Glaze with icing sugar mixed with milk and sprinkle with sprinkles. Pipe whipped cream into the center using the same method.

*Recipe adapted by Israeli Source flyer.