Traditional Sufganiyot
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Traditional Sufganiyot

Prep: 50 minutes plus standing
Cook: 15 minutes • Serves: 16

1 envelope (1/4 ounce) instant yeast (2-1/4 teaspoons)
3 cups PICS all-purpose flour plus additional for dusting
1/2 cup PICS granulated sugar
1/2 teaspoon kosher salt
2 PICS large eggs, room temperature
3/4cup PICS whole milk, room temperature
1 teaspoon PICS vanilla extract
2 tablespoons PICS unsalted butter, softened
PICS nonstick cooking spray
3-1/2 to 4 cups PICS canola oil
1 tablespoon PICS ground cinnamon
1 cup PICS apricot or strawberry preserves

1.In bowl of stand mixer with dough hook attached, whisk yeast, flour, 1/4 cup sugar, and salt; add eggs, milk and vanilla extract. Mix on low speed 4 minutes or until a shaggy dough forms (dough will be lumpy but not dry), scraping bowl with rubber spatula.

2.With mixer on low speed, add the butter in 2 additions; increase speed to medium. Knead dough 5 minutes or until smooth and shiny; dough should pull away from sides of bowl and climb up dough hook. If necessary, add 1 to 2 tablespoons flour and knead 1 minute or just until dough pulls away from sides of bowl.

3.Spray large bowl with cooking spray; shape dough into a ball. Transfer dough to prepared bowl, turning to coat both sides with cooking spray; cover with clean, damp kitchen towel. Let stand in warm place 1 hour or until doubled in size.

4.Line 2 cookie sheets with parchment paper; lightly dust with flour. Transfer dough to lightly floured work surface; roll dough 1/4-inch thick. Cut out rounds with floured 2-1/2-inch round biscuit cutter, twisting cutter to release dough after cutting; transfer to prepared cookie sheets. Gather dough scraps and reroll to cut out additional rounds; cover with damp towel. Let stand in warm place 30 minutes or until rounds have risen to about 1/2-inch.

5.Attach candy thermometer to side of 4-quart saucepot. Fill pot with 2 inches of oil; heat oil to 355°. In small bowl, stir cinnamon and remaining 1/4 cup sugar. Carefully add 2 to 3 dough rounds to hot oil; cook 2 to 4 minutes or until golden, turning once halfway through cooking. With tongs, remove donuts to paper towel-lined baking pans to drain briefly; holding hot donuts over pans with tongs, sprinkle both sides with cinnamon-sugar mixture. Repeat process to cook remaining dough rounds, adding more oil to pot if necessary and reheating to 355°; cool 5 minutes.

6.Cut small, deep slit in top of each donut with sharp paring knife, being careful not to cut through bottoms of donuts. Fill pastry bag fitted with 1/4-inch-round piping tip (or large, zip-top plastic freezer bag and snip off 1/4-inch of bottom corner) with preserves; insert piping tip into slit in each donut and squeeze bag while slowly pulling out tip.


Approximate nutritional values per serving (1 donut):
229 Calories, 8g Fat (2g Saturated), 28mg Cholesterol,
74mg Sodium, 35g Carbohydrates, 1g Fiber, 4g Protein