Sufganiyot
Equipment
- Small Bowl
- Large Bowl
- Plastic Wrap
- Baking Sheet
- Large Dutch Oven
Ingredients
- 1 Cup Water Warm - heated to about 110 F
- 1 Tbsp Instant Rise Dry Yeast Note: this is more than one packet
- 3 Cups All-Purpose Flour Spooned into a measuring cup and leveled-off
- 1/4 Cup Confectioners' Sugar Plus more for coating
- 3/4 Tsp Salt
- 1/2 Tsp Ground Nutmeg
- 2 Eggs Large
- 2 Tbsp Vegetable Oil Plus about 2 quarts for frying
- 1 Tsp Vanilla Extract
- 1 Cup Jam or Jelly or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.
Instructions
- Activate Yeast: In a small bowl, combine water and yeast; let sit until foamy, about 5 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together flour, confectioners' sugar, salt, and nutmeg.
- Combine Mixtures: Add egg yolks, 2 tablespoons oil, and vanilla to the yeast mixture; whisk until combined. Pour into the flour mixture and stir with a rubber spatula until a slightly sticky dough forms. Cover with plastic wrap and let rise until doubled, 1 to 2 hours.
- Prepare to Cut: Line one baking sheet with paper towels and another with parchment, dusted with flour. Dust your countertop and hands with flour. Transfer the dough to the counter, pat into a ¼-inch thick rectangle (about 10 x 12 inches), and cut into 24 two-inch squares. Transfer to the floured baking sheet, spacing them out, and sprinkle lightly with flour.
- Fry the Doughnuts: In a large Dutch oven, heat oil to 350°F (or test with a 1-inch cube of bread; it should brown in about 1 minute). Fry 6 dough pieces at a time until golden, about 3 minutes, flipping halfway. Use a slotted spoon to transfer to the paper towel-lined sheet. Repeat with remaining dough.
- Fill and Dust: Once cool enough to handle, puncture the side of each doughnut to create a pocket. Fill with 1 to 2 teaspoons of jam or jelly using a piping bag. Dust generously with confectioners’ sugar and serve warm.
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