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.
- 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
- 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
- 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.