Israeli Doughnuts

Authentic Israeli Doughnuts Recipe - Delicious & Easy to Make!

Region / culture: Israel | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 12

Introduction

Israeli doughnuts, also known as sufganiyot, are a popular treat enjoyed during Hanukkah. These deep-fried pastries are filled with jelly or custard and are a delicious way to celebrate the holiday season.

History

The tradition of eating sufganiyot during Hanukkah dates back to the Middle Ages in Israel. The doughnuts are fried in oil to symbolize the miracle of the oil that lasted for eight days in the ancient Temple of Jerusalem.

Ingredients

2.5 cups of flour
1 tsp of baking powder
1.5 cups of sour cream
2 tbsp of sugar
0.25 tsp of salt
1 to 2 cups of powdered sugar

How to prepare

Carefully mix the ingredients, excluding powdered sugar.
Prepare a large skillet with hot oil, about 2 inches deep, for deep frying.
Using a large spoon, drop small dollops of the mixture into the skillet.
Cook each side for approximately 3-4 minutes.
Drain on a paper towel, then roll in confectioners' sugar before they completely cool.

Variations

Fill the doughnuts with different types of jelly or custard for a variety of flavors.
Add a sprinkle of cinnamon or nutmeg to the powdered sugar coating for a warm and spicy twist.

Cooking Tips & Tricks

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

- Use a spoon to carefully drop the dough into the hot oil to prevent splattering.

- Drain the doughnuts on a paper towel after frying to remove excess oil.

- Roll the warm doughnuts in powdered sugar for a sweet and delicious coating.

Serving Suggestions

Israeli doughnuts are best served warm and fresh out of the fryer. They can be enjoyed on their own or paired with a hot cup of coffee or tea.

Cooking Techniques

Deep frying is the traditional cooking technique for Israeli doughnuts to achieve a crispy and golden brown exterior.

Ingredient Substitutions

You can substitute Greek yogurt for sour cream in this recipe for a tangy twist.

- Use whole wheat flour for a healthier alternative to all-purpose flour.

Make Ahead Tips

Israeli doughnuts are best enjoyed fresh, but you can prepare the dough ahead of time and fry them just before serving for a quick and easy treat.

Presentation Ideas

Arrange the freshly fried doughnuts on a platter and dust with powdered sugar for a beautiful and festive presentation.

Pairing Recommendations

Israeli doughnuts pair well with a hot cup of coffee, tea, or hot chocolate for a cozy and comforting treat.

Storage and Reheating Instructions

Store leftover Israeli doughnuts in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F oven for 5-10 minutes until warm.

Nutrition Information

Calories per serving

Each serving of Israeli doughnuts contains approximately 200 calories.

Carbohydrates

Each serving of Israeli doughnuts contains approximately 30 grams of carbohydrates.

Fats

Each serving of Israeli doughnuts contains approximately 10 grams of fats.

Proteins

Each serving of Israeli doughnuts contains approximately 3 grams of proteins.

Vitamins and minerals

Israeli doughnuts are not a significant source of vitamins and minerals.

Alergens

Israeli doughnuts may contain allergens such as wheat, dairy, and eggs.

Summary

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

Summary

Israeli doughnuts are a delicious and festive treat that are perfect for celebrating Hanukkah or any special occasion. Enjoy these sweet and indulgent pastries with family and friends for a memorable and tasty experience.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a chilly winter evening, and I was attending a cooking class at the local community center. The instructor, a lovely Israeli woman named Miriam, had prepared a batch of traditional Israeli doughnuts called sufganiyot. As soon as I took my first bite, I knew I had to learn how to make them myself.

Miriam graciously shared her recipe with me, explaining that sufganiyot are a staple during Hanukkah, the Jewish festival of lights. The doughnuts are deep-fried until golden and crispy, then filled with sweet jam and dusted with powdered sugar. They are a symbol of the miracle of the oil that burned for eight days in the ancient temple.

I eagerly took notes as Miriam demonstrated each step of the recipe, from mixing the dough to shaping the doughnuts to frying them to perfection. The aroma of the doughnuts frying in the hot oil filled the kitchen, making my mouth water in anticipation.

As I watched Miriam work her magic, I couldn't help but marvel at the way she effortlessly combined ingredients and techniques to create such a delicious treat. She explained that the key to a light and fluffy sufganiyah is to let the dough rise slowly, allowing the yeast to work its magic.

After the dough had risen, Miriam showed me how to roll it out and cut it into rounds using a cookie cutter. She then demonstrated how to fill the doughnuts with jam using a piping bag, sealing them with a gentle press of the fingers. Finally, she dropped them into the hot oil, where they sizzled and bubbled until they were golden brown.

As I watched the doughnuts cook, I couldn't wait to taste the finished product. When they were done, Miriam handed me a warm sufganiyah to try. The doughnut practically melted in my mouth, the sweet jam oozing out with each bite. It was unlike anything I had ever tasted before.

That evening, I went home with a belly full of delicious sufganiyot and a heart full of gratitude for Miriam's generosity in sharing her recipe with me. I vowed to make these doughnuts for my family and friends, to share the joy and tradition of Hanukkah with them.

Over the years, I have made Miriam's sufganiyot countless times, tweaking the recipe here and there to suit my taste. I have shared them at holiday gatherings, potlucks, and bake sales, always receiving rave reviews. People are amazed at how light and fluffy the doughnuts are, how delicious the jam filling is, how perfectly golden and crispy they turn out.

I have passed the recipe down to my children and grandchildren, teaching them the art of making sufganiyot with love and care. It has become a cherished tradition in our family, a way to connect with our Jewish roots and celebrate the miracle of Hanukkah.

As I sit here, reflecting on the journey that led me to discover Miriam's sufganiyot recipe, I am filled with gratitude for all the people and places that have inspired me along the way. From my grandmother's kitchen to the community center cooking class to Miriam's generous spirit, each experience has shaped me into the cook I am today.

I may not be Israeli, but when I make these doughnuts, I feel a connection to the rich culinary heritage of the Jewish people. I feel honored to carry on the tradition of sufganiyot, to share it with those I love, and to pass it down to future generations.

And so, as I fry up a batch of Miriam's sufganiyot in my own kitchen, I say a silent thank you to all those who have taught me, inspired me, and nourished me along the way. And I send a prayer of gratitude out into the world, hoping that these doughnuts bring joy and sweetness to all who taste them.

L'chaim! Cheers to the power of food to bring us together, to connect us to our past, and to nourish our souls. May the tradition of sufganiyot live on for generations to come, spreading love and light wherever they go.