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Sufganiyot

Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt. —David Feder, Buffalo Grove, Illinois

18 ServingsPrep: 35 min. + rising Cook: 10 min.

Ingredients

1/2 cup whole wheat flour
1 package (1/4 ounce) active dry yeast
1/4 teaspoon ground cloves
1-1/2 to 2 cups all-purpose flour
1/2 cup water
1/4 cup honey
2 teaspoons canola or peanut oil
1 egg
1/2 teaspoon vanilla extract
Oil for deep-fat frying
3/4 cup seedless raspberry preserves
Confectioners' sugar

Directions

In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4
cups all-purpose flour. In a small saucepan, heat the water, honey
and oil to 120°-130°. Add to dry ingredients; beat on medium
speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer.
Stir in enough remaining flour to form a soft dough (dough will be
sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover with plastic wrap and let rise in a warm place until
doubled, about 1 hour.

2 of 2

Sufganiyot (continued)

Directions (continued)

Punch down dough. Turn onto a lightly floured surface; roll dough to
1/4-in. thickness. Cut with a floured 2-in. biscuit cutter.
In an electric skillet or deep fryer, heat oil to 375°. Fry
doughnuts, a few at a time, for 45 seconds on each side or until
golden brown. Drain on paper towels.
Cut a small hole in the tip of a pastry bag or in a corner of a
food-safe plastic bag; insert a small tip. Fill bag with preserves.
With a small knife, pierce a hole into the side of each doughnut;
fill with preserves. Dust with confectioners’ sugar. Serve warm.
Yield: 1-1/2 dozen.