Updated: Jun 15
The Best Recipe For Sufganiyot
One of the traditions in the Channukah holiday (hag Hnukkah - חַג חֲנֻכָּה) is eating donuts! (Sufgania - סֻפְגָּנִיָּה). And for you to experience the holiday spirit at your home, here’s a recipe for a delicious Sufgania!
This recipe if for 30 pieces.
1 kg (7 cups) flour (kemach’ - קֶמַח).
2 tsp (17 gram) dry yeast (shmarim - שְׁמָרִים).
1 ¼ cups (300 ml) tepid milk (halav - חָלָב).
½ cup (100 gram) sugar (sucar - סֻכָּר).
100 gram soft butter (hem’a - חֶמְאָה).
2 tbsp (30 ml) Brandy.
Grated shell (klipah - קְלִפָּה) from ½ lemon (limon - לִימוֹן).
Oil (shemen - שֶׁמֶן) for deep fry (1 ½ liter).
In a mixer bowl with a dough hook, put half of the flour amount (camut - כַּמּוּת) and mix while you add the yeast. Add milk, sugar, eggs, butter, Brandy and lemon shell, and process for a minute to get a uniform and liquid (nozli - נוֹזְלִי) mixture. Add gradually the rest of the flour amount while processing at a low speed. Boost the mixer to a medium speed and keep processing for another 5 minutes, until you get smooth (halak - חָלָק) and shiny (mavrik - מַבְרִיק) dough. Cover the surface of the bowl with a plastic wrap and let it swell until it gets twice the volume (nefah - נֶפַח).
Move the dough (batsek - בָּצֵק) to a slightly floured work surface, and roll 30 dough balls in the size of an egg (be’itsa - בֵּיצָה). To divide the dough for 30 pieces more easily, you divide the dough to 3 equal parts. Roll each part into a long ‘sausage’ (naknik - נַקְנִיק) shape and cut each one into a half. Divide each half to 5 parts. Rest the pieces on an oily baking paper, and cover them with an oily plastic wrap to avoid from drying. Let the pieces swell until they get tice the volume.
Inside a wide pot, heat oil for deep fry (160C° \ 320F° if you have a thermometer). Fry the donuts (4-5 pieces at a time), 2 minutes for each side, until it gets a gentle brown color. Take out the donuts and put them on paper towels, spread sugar powder on them (as much as you like), syringe strawberry jam into them (also as much as you like), and enjoy your traditional desert!
Bon appétit! - Bete’avon - בְּתֵאָבוֹן!