Sufganiyot

Name: Sufganiyot
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1-1/2 dozen.
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

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

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.
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.

Nutrition Facts

1 filled doughnut: 133 calories, 4g fat (0 saturated fat), 12mg cholesterol, 5mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 2g protein.

Originally published as Sufganyot in Taste of Home December/January 2013

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Bev Johnson

Dec 3, 2012

To the previous reviewer in regards to your dough rising, you might want to check the expiry date on your yeast. When it's out of date it just doesn't work. I've found there really isn't much "grace period" like with some other foods when you get to the expiry date.
ottumwaiowa

Dec 2, 2012

My grandmother use to make donuts fifty years ago and this reminded me of her so I tried it. It failed or I failed. I followed the directions to the letter and where is stated to beat the dough a second time on medium after adding egg and vanilla the dough stopped my mixer after about 15 seconds. Kneading the dough 6-8 minutes seemed like a long time but I did it 6 minutes. I oiled a bowl and put the ball of dough in it, covered it with plastic wrap and put it in a warm place to rise but after and hour and fifteen minutes it still hadn't doubled so I used it anyway and though they look good they are doughy on the inside. I also had to use a small 1 inch cookie cutter not a 2 inch. What did I do wrong? they tase really good.