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
- 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 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.
- 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.
Originally published as Sufganiyot in Taste of Home December/January 2013, p79
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