Clare’s instructions for making sufganiyot

Hanukkah is all about oil and resistance, so what better art project than wax resist painting. Molly Meadow made this one in Shlomit’s Beit Sefer class last week.

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.

Enjoy.