These luxurious and flavor-packed sufganiyot are an awesome new twist on the Chanukah classic. The dough has a rich, olive oil scent and the filling is an irresistible rosemary-infused lemon curd. Check out the video to see how it’s made step-by-step and take your Chanukah party up a notch.
Lemon-Rosemary Olive Oil Sufganiyot
You’ve Probably Never Had Sufganiyot Like These Before!
Servings
12 Servings
Ingredients
- 2 ½ cups all-purpose flour
- 2 egg yolks
- ¼ cup sugar
- 4 tablespoons Extra Virgin Olive Oil
- 2¼ teaspoons instant yeast
- ¼ teaspoon salt
- ⅔ cups warm water
- ¼ cup lemon juice
- 3 tablespoons Extra Virgin Olive Oil
- 4 egg yolks
- ⅓ cup sugar
- 2 sprigs of rosemary
- Powdered sugar
Instructions
- Add the flour to a large bowl. Make a small ‘bowl’ in the top of the flour and add the egg yolks, sugar, olive oil, yeast and salt. Mix the liquids well. Add the warm water and mix until a dough forms. Turn the dough out onto a table and knead for 5 minutes, until dough is soft and smooth. Place the dough in a greased bowl and cover. Place in a warm part of the room and allow the dough to rise until doubled in size, about 1 and a half hours.
- Meanwhile, place a small saucepan on low heat and add half an inch of water. Place a heatproof bowl on top. Once the bowl is hot, add the lemon juice, olive oil, egg yolks, and sugar. Whisk until ingredients are mixed. Add the rosemary and mix gently for a couple minutes to let the flavor infuse into the mixture. Remove the rosemary and continue mixing for about 10 minutes until the mixture thickens and coats the back of a spoon.
- Remove dough from bowl onto a floured surface. Roll out the dough to ½ inch thickness. With a cookie cutter or drinking glass, cut 2-inch circles in the dough. When you are left with scraps of dough, roll it out again and cut more circles.
- Preheat oven to 350℉/175℃. Place dough circles on sheet pan lined with parchment paper. Cover with a towel for 30 minutes to allow doughnuts to rise.
- Bake for 10 minutes until puffed up and golden brown.
- Remove from oven, use a squeeze tube or piping bag to fill the doughnuts with lemon. Garnish with rosemary sprig and powdered sugar.
Can’t I use this recipe for jelly doughnuts too that I prefer baking. I like that it has less eggs than the baked sufganiyot recipe on the website.