After about twenty years of annual sufganiyot making, I can share here my process and recipe.
First ingredient, a batch of kids to do the rolling, cutting, filling, sugaring and eating.
About 4 hours before the kids arrive, I pull out the bread machine.
Each batch of dough takes an hour and a half to make, and I make two batches of about 20-25 donuts each.
The ingredients for the bread machine are:
- 2/3 cup milk
- 1/4 cup water
- 1/4 cup butter, softened
- 1 egg
- 3 cups flour
- 1/4 cup sugar
- 1 tsp salt
- 2 1/2 tsp active dry yeast
Other stuff you need:
- Wok or deep pan for frying
- Oil for deep frying. I use canola, about 1 1/2 quarts, enough to fill my wok about 4 inches deep
- 3 inch diameter cutting tool (I use the ubiquitous Ikea plastic cup)
- Medicine dropper for squirting the jelly into the sufganiyot
- Jelly filling. I use Kroger All Fruit, seedless variety of flavors, stirred with a tiny bit of water to make it easy to suck into the medicine dropper
- Powdered sugar and sifter for shaking
Roll the dough to about 3/8 thickness, cut into 3 inch circles and place on baking sheets to rise, covered with a cloth. Recipe says let rise for 35-45 minutes. We put the oven on 170 degreee F, and put them in for 20 minutes while the kids played games. While the dough rises, heat up the oil to a medium heat until a small piece of dough bubbles when put in the oil. Fry 1-3 minutes on each side, until golden brown. I fry 5 to 7 at a time. Place on paper towels until cool enough to handle. Use the droppers to fill either the side or top of the fried donut, shake on powdered sugar.