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    Hanukkah Sufganiyot

    Source of Recipe

    Diana's Recipe Book

    List of Ingredients

    Hanukkah Sufganiyot

    2 scant tablespoons (2 packages) active dry yeast
    4 tablespoons sugar, plus sugar for rolling
    3/4 cup lukewarm water or milk
    2 1/2 cups unbleached all-purpose flour, sifted
    2 large egg yolks
    Pinch of salt
    1 teaspoon ground cinnamon
    1 1/2 tablespoons unsalted butter or margarine, at room temperature
    Vegetable oil for deep-frying
    1/2 cup plum, strawberry, raspberry or apricot jelly or jam


    1. Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.

    2. Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tbsp. sugar. Knead well, about 5 minutes, working the butter or margarine into the dough and kneading until the dough is elastic. You can also use a food processor fitted with the steel blade to do this, processing about 2 minutes.

    3. Put the dough on a greased bowl, cover with a kitchen towel, and let it rise for 1-2 hours, or until doubled in size.

    4. Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch thickness. Using a 2-inch cookie cutter or floured drinking glass, cut out circles. Let the dough circles rise 15 minutes or more.

    5. With your hands, gently form the dough circles into balls.

    6. Pour 2-inches of oil into a heavy pot and heat until very hot, about 375 degrees F (190 C).

    7. Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a few minutes, to crisp on the other side. Drain on paper towels.

    8. Using a turkey baster or an injector available at cooking stores, inject a teaspoon of jam into each doughnut. Then roll all of them in granulated sugar and serve immediately. You can make larger sufganiyot if you like.

    Makes 24 (2-inch wide) doughnuts.




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