Hannakuh Sufganiot Recipe

Hannakuh Sufganiot Recipe
Fried foods, such as these delicious Sufganiot, are traditionally served when celebrating Hannakuh (or Chanukah), the Jewish Festival of Lights. This holiday commemorates a miracle that occurred about 2300 years ago when the Jewish temple was reclaimed in Jerusalem after the Syrians were driven out. When the Jews lit the eternal light, they found that there was only enough oil for one day, but miraculously the oil burned for eight days.
I don’t know about you, but I find it wonderful that there is a holiday where tradition requires breaking my diet and consuming usually forbidden items such as jelly donuts. Sufganiot are available in bakeries at Hannakuh time in areas where there are large Jewish populations. Unfortunately, Utah, where I live, is not one of these areas, so I have to make them myself. You’ll find that the homemade version is so much better than store-bought, it’s worth it to make them at home no matter where you live.

Since I am an advocate for timesaving appliances, I developed this recipe so that the dough is made in an automatic bread machine, which makes the hands-on time for the dough about 10 minutes. I don’t even have to be around to check it; the machine does the work and the dough comes out better than if I had done it by hand. If you don’t have an automatic bread machine, directions are given below for making the dough by hand.

Shortcut Sufganiot

18 Donuts

1 1/4 cups water
1/4 cup vegetable oil
2 egg yolks
1/3 cup dry milk
1 teaspoon salt
3 cups flour
1 tablespoon yeast

Oil for deep frying

Jelly, (strawberry or raspberry) or apricot preserves
Sugar, or powdered sugar for dusting
  1. Place the ingredients in the order given in the pan of an automatic bread machine.

  2. Set the machine to the dough cycle and start.

  3. After 5 minutes, check the dough. If it is too soft to form a soft ball, add a little more flour; if there is too much flour, add a little more water.

  4. When the cycle has finished, turn the dough onto a lightly floured pastry cloth.

  5. Heat the oil to 375°.

  6. Roll the dough 1/4" thick and cut into rounds with a biscuit cutter. Carefully drop the rounds into the hot oil without crowding and fry until lightly browned on each side. Drain on paper towels. Place a long tip onto a decorating bag and fill the bag with jelly; squeeze jelly through the side of each donut.

  7. Alternately, cut a deep narrow slit in the side of each donut and fill with a spoon.

  8. Dust with sugar or powdered sugar.

Note: if making the dough by hand, dissolve the yeast in the water (lukewarm), add the vegetable oil, egg yolks, and dry milk. Add the salt and stir in the flour a cup at a time until the mixture forms a soft dough. Transfer the mixture to a floured surface and knead until smooth and elastic. Transfer to a greased bowl, cover, and let rise until doubled in bulk. Punch down, let rise until doubled again, then proceed with the recipe starting at step #6.

Amount Per Serving
Calories 234 Calories from Fat 150
Percent Total Calories From:
Fat 64% Protein 6% Carb. 30%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 2 g
Cholesterol 23 mg
Sodium 143 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 1 g
Protein 3 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2%

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