Chanukah Sufganiot

Chanukah Sufganiot Recipe from Israel with Flour, Margarine, Yeast, and More

Region / culture: Israel | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 12

Introduction

Sufganiyot are traditional Jewish pastries that are typically enjoyed during the holiday of Chanukah. These delicious doughnuts are deep-fried and filled with jelly or chocolate, making them a sweet treat that is perfect for celebrating the Festival of Lights.

History

The history of sufganiyot dates back to the Jewish communities of Eastern Europe, where they were originally made to celebrate Chanukah. The deep-fried doughnuts symbolize the miracle of the oil that lasted for eight days in the ancient Temple in Jerusalem. Today, sufganiyot are enjoyed by Jewish communities around the world during the holiday season.

Ingredients

4 cups of flour
100 g of margarine (1 stick)
30 g of yeast (2 tbsp)
2 tbsp of sugar
1.5 tbsp of cognac
3 drops of vanilla
zest of 1 lemon
2 eggs
1.5 cups of lukewarm water
jelly or chocolate for filling

How to prepare

Dissolve yeast and 1 tsp of sugar in a small amount of water.
Place all the other ingredients into a bowl.
Add the yeast mixture to the bowl.
Mix and knead the ingredients until the dough becomes smooth.
Refrigerate the dough for 10 minutes.
Knead the dough again and return it to the fridge for 30 minutes.
Roll out the dough to a thickness of 3 centimeters (slightly more than an inch).
Shape the dough into doughnuts using a glass or doughnut cutter of the appropriate size.
Allow the doughnuts to rise for 30 minutes.
Deep fry the doughnuts at 375°F until they turn golden brown. Flip them over when they rise to the top of the oil and let the other side become golden as well.
Remove the doughnuts from the oil.
Fill the doughnuts with desired jelly or a square of chocolate that will melt in the warm dough.
Sprinkle the doughnuts with powdered sugar.

Variations

Try filling the sufganiyot with different flavors of jelly or chocolate for a variety of tastes.
Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy flavor.
Drizzle the sufganiyot with a glaze made of powdered sugar and milk for an extra touch of sweetness.

Cooking Tips & Tricks

Make sure the oil is at the right temperature before frying the doughnuts to ensure they cook evenly and don't absorb too much oil.

- Allow the doughnuts to rise properly before frying to ensure they are light and fluffy.

- Fill the doughnuts with your favorite jelly or chocolate for a delicious surprise in every bite.

- Dust the sufganiyot with powdered sugar for a sweet finishing touch.

Serving Suggestions

Sufganiyot are best served warm and fresh out of the fryer. Enjoy them with a cup of hot tea or coffee for a delightful treat.

Cooking Techniques

Make sure to fry the sufganiyot in hot oil to ensure they cook quickly and evenly.

- Use a thermometer to monitor the temperature of the oil and adjust as needed to prevent burning.

Ingredient Substitutions

You can use vegetable oil instead of cognac for a non-alcoholic version of the recipe.

- If you don't have yeast, you can use baking powder as a substitute, though the texture may be slightly different.

Make Ahead Tips

You can prepare the dough for sufganiyot ahead of time and refrigerate it overnight. Allow the dough to come to room temperature before shaping and frying the doughnuts.

Presentation Ideas

Serve the sufganiyot on a platter dusted with powdered sugar for a festive and delicious presentation.

Pairing Recommendations

Sufganiyot pair well with a hot cup of coffee or tea for a delightful snack or dessert.

Storage and Reheating Instructions

Store any leftover sufganiyot in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of sufganiyot contains approximately 250 calories.

Carbohydrates

Each serving of sufganiyot contains approximately 30 grams of carbohydrates.

Fats

Each serving of sufganiyot contains approximately 10 grams of fats.

Proteins

Each serving of sufganiyot contains approximately 5 grams of proteins.

Vitamins and minerals

Sufganiyot are not a significant source of essential vitamins and minerals.

Alergens

Sufganiyot contain gluten, eggs, and may contain nuts depending on the filling used.

Summary

Sufganiyot are a sweet and indulgent treat that is best enjoyed in moderation due to their high calorie and fat content.

Summary

Sufganiyot are a delicious and traditional Jewish pastry that is perfect for celebrating Chanukah. These sweet doughnuts are filled with jelly or chocolate and fried to perfection, making them a delightful treat for the holiday season. Enjoy them with a cup of hot tea or coffee for a truly indulgent experience.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Chanukah Sufganiot. It was many years ago, when I was just a young girl living in a small village in Israel. Chanukah was always a special time of year for us, filled with family gatherings, delicious food, and the lighting of the menorah.

One day, my mother's best friend, Mrs. Cohen, came over to our house with a plate full of these golden, jelly-filled donuts. They were topped with a sprinkle of powdered sugar and looked absolutely divine. I had never seen anything like them before, and I couldn't wait to take a bite.

Mrs. Cohen explained that these were traditional Jewish pastries called Sufganiot, which are typically eaten during Chanukah to celebrate the miracle of the oil that lasted for eight days. She shared her recipe with my mother, and I watched in awe as they worked together to make the dough, shape the donuts, and fill them with sweet raspberry jam.

As I grew older, I became more interested in learning how to make these delectable treats myself. I spent hours in the kitchen with my mother, practicing the art of dough-making and donut-frying. I experimented with different fillings and toppings, trying to perfect the recipe to my own taste.

Over the years, I collected various versions of the Sufganiot recipe from friends, family, and even cookbooks. Each one had a unique twist or secret ingredient that made their donuts stand out from the rest. I took notes, made adjustments, and eventually developed my own signature recipe that became a hit among my loved ones.

One particular memory stands out in my mind when it comes to making Chanukah Sufganiot. It was the year when my grandmother visited us from Poland, bringing with her a hand-written recipe passed down through generations of our family. The paper was yellowed with age, and the ink was faded, but the words were clear and full of wisdom.

I sat at the kitchen table with my grandmother, listening intently as she shared stories of her youth and the traditions she cherished. She showed me how to knead the dough with love and patience, how to shape the donuts with precision and care, and how to fry them to a perfect golden brown.

As we worked side by side, I felt a deep connection to my heritage and a sense of pride in preserving our culinary roots. My grandmother's recipe was simple yet profound, infused with the flavors of nostalgia and the warmth of her love.

To this day, I still use my grandmother's recipe for making Chanukah Sufganiot. It brings back memories of her gentle touch, her soothing voice, and the bond we shared in the kitchen. I pass down this tradition to my own grandchildren now, hoping to instill in them the same passion for cooking and the same appreciation for our cultural heritage.

As I fry up a fresh batch of Sufganiot each year during Chanukah, I am reminded of the journey that brought me here – the excitement of discovery, the joy of creation, and the love that binds us all together. And as I take a bite of a warm, jelly-filled donut, I am filled with gratitude for the rich tapestry of flavors and stories that have shaped my life.