Jamie visited Biscotti Bakery in Israel and went behind the scenes to show us all how to make the best sufganiyot for Chanukah. Watch the video to get all the topping and filling ideas for the 2016 season.
For pareve doughnuts: use 1 cup of warm water in place of ½ cup of warm milk and ½ cup of warm water; swap out extra virgin olive oil in place of butter.
To keep the sufganiyot’s shape while frying, use chopsticks to flip doughnuts. This keeps the delicate doughnuts from getting crushed and reduces oil splashing and splattering.
Classic Sufganiyot Recipe from Biscotti Bakery
Servings
18 Servings
Ingredients
- 4 cups all-purpose flour 18 ounces
- ½ cup sugar 3½ ounces
- Pinch of kosher salt
- 1 teaspoon active dry yeast
- ½ cup warm milk 3 ounces
- ½ cup warm water 3 ounces
- Thin strips orange zest from 1 orange
- 1 tablespoon vanilla extract
- 1 egg
- 2 tablespoons brandy or vodka
- ⅓ cup butter melted or ⅓ cup extra virgin olive oil (3 ounces)
- 3 cups extra virgin olive oil for frying
- Confectioner’s sugar
- Jelly
Instructions
- In a large bowl, mix flour, sugar, and salt. Use a wooden spoon to make a well or hole in the center. Pour yeast into the well and mix. Stir in milk and water. (See above for pareve preparation).
- Add orange zest, vanilla extract, egg and brandy. Stir until the dough comes together.
- Mix in melted butter or evoo. Transfer dough to a stand mixer or knead by hand for 10 minutes, until you get a nice firm dough.
- Cover dough with a plastic bag or a towel and rest for 1 to 2 hours, until it doubles in size.
- Line a baking sheet with parchment paper.
- Lightly flour your work surface and roll out dough to ½-inch thick. Use a 1-inch cookie cutter or ring and cut the dough into 20 ping pong size balls (1½ ounces each).
- Place dough balls on prepared baking sheet 1 to 2 inches apart. Cover with a towel and rise for 1 to 2 hours, until they double in size.
- Line a baking sheet with paper towels and place a cooling rack inside or over the pan.
- Heat 3 cups evoo in a heavy gauge frying pan over high heat. Once oil reaches 350°F when measured with a deep fry thermometer, add doughnuts, a few at a time. Fry for 2 minutes per side, until golden brown.
- Transfer to prepared pan and cooling rack. Once cool, fill with jelly or other filling and sprinkle with confectioner’s sugar.
- This recipe was contributed from Biscotti Bakery in Israel, for more filling and topping ideas watch the video above.
hey guys… ok what am i doing wrong? i have tried this recipe twice now and the dough will not rise. the first time, i think it was the yeast but i just bought a new jar and did it again and it is still not rising. I use your challah recipe EVERY TIME and it comes out perfect so I am not completely deficient LOL but i have my piping bags all ready to go… now day two, and i have no sufganiyot to fill. PLEASE HELP xoxoxoL
I have two guesses! First, yeast leavened things can be really finicky and are very weather dependent so it might just require more patience. I often do overnight first proofs in the fridge in the winter just to have more consistency. If doing this it’s good to let things come up to room temp for an hour or two before proceeding with the recipe. Two, I think the recipe is off based both on the video and the fact that one teaspoon of two 4 cups of flour is significantly less than any other recipe I’ve ever seen!
You can make the dough and shape the sufganiyot and freeze them. Then thaw them and allow the dough to rise, then fry them. Enjoy!
Hello,
is it possible to do that in advance ?
thanks
Just to make it easier for post people to get them the right size, feel free to choose the method you prefer.
Tamar Genger MA, RD
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Hi, loved the video! How come the instructions call for a cookie cutter when the video used a pinch and roll method? Thanks!!
It is slightly delayed, the full video will be added shortly.
I can’t get to the video – i’ve tried clicking and everything…..