"GLITTERED" SUFGANIYOT
Eating fried foods is, of course, one of Hanukkah's delicious traditions. Sufganiyot, or jelly doughnuts, can be given out as party favors when arranged in cupcake liners and packaged in cellophane bags. These are sealed with double-sided tape and finished with patterned pastel paper. If you're making the nondairy version, reduce the amount of salt to 3/4 teaspoon.
Provided by Martha Stewart
Categories Vegetarian Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Combine yeast, sugar, and 1 cup milk. Let stand until foamy, about 8 minutes.
- Whisk flour and salt in the bowl of a standing mixer fitted with the dough hook attachment. Add yeast mixture, eggs, and butter, and beat on medium-low speed until dough is soft but not sticky, about 3 minutes.
- On a lightly floured surface, knead dough until smooth and elastic, 3 to 4 minutes. Transfer dough to a medium bowl coated with cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
- Punch down the dough. On a lightly floured surface, knead dough a few times, and roll out to 1/4 inch thick. Cover with a clean kitchen towel, and let rest for 5 minutes. Using a 2-inch cookie cutter, cut out rounds, and transfer to a lightly floured baking sheet. Reroll scraps, and cut out. Cover rounds with kitchen towel, and let rise slightly in a warm, draft-free place for 20 minutes.
- Meanwhile, heat oil in a pot until it reaches 375 degrees. Line a wire rack with paper towels. Working in batches of 4 or 5, add doughnuts to oil, and fry, turning once, until golden and puffed, about 1 minute per side. Using a slotted spoon, place doughnuts on rack to cool.
- Place a wire rack on parchment or a baking sheet. Whisk together confectioners' sugar and remaining 2 tablespoons milk in a shallow bowl. Spoon jam into a pastry bag fitted with a plain 3/8-inch tip (such as Ateco #804). Pierce a hole in the side of a doughnut with the tip, and squeeze in jam to fill (filled doughnuts will feel heavy). Place on rack. Repeat.
- Holding filled doughnuts by their sides, gently dip tops into icing and return to rack. Immediately sprinkle with sanding sugar. Doughnuts are best when served immediately, but they can be stored in airtight containers overnight.
SUFGANIYOT
Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
SUFGANIYOT
Hanukkah is known as the festival of lights, which commemorates the miracle of the small amount of holy oil that lasted the eight days it took for more to be found. During these eight days of Hanukkah it is customary to eat lots of sweet and savory foods fried in oil and there is no better or more delicious way to honor that tradition than by making and eating these sweet, pillowy, lemon-scented sufganiyot, or jelly doughnuts, which are typically filled with raspberry, strawberry or apricot jam.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 12 to 14 doughnuts
Number Of Ingredients 13
Steps:
- Microwave the milk in a small bowl until 105 to 110 degrees F. Stir in the yeast and 1 tablespoon of sugar; let stand until foamy, about 5 minutes. Whisk together the flour and salt in the bowl of a stand mixer fitted with the dough hook.
- Add the yeast mixture, butter, vanilla, zest, egg, egg yolks and remaining 1/2 cup sugar to the flour mixture. Mix with a spoon until the dough just comes together, about 1 minute. (It's OK if a little of the flour remains loose at the bottom of the bowl, it will all come together while kneading.) Knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a lightly floured surface and knead into a smooth ball, about 1 minute. Lightly spray the mixing bowl with nonstick cooking spray and return the dough to the bowl; cover the bowl tightly with plastic wrap and let rise in a warm place until it has doubled in size, 1 1/2 to 2 hours.
- Turn the dough out onto a floured surface and gently roll out into a 1/2-inch-thick round. Using a 3-inch round cookie cutter or drinking glass, cut the rounds out as closely together as possible. Place the rounds about 2 inches apart on a baking sheet lightly sprayed with nonstick cooking spray.
- Lightly spray the tops with the cooking spray. Cover with plastic wrap and let rise again until puffed, at least 30 minutes and up to 1 hour. The dough rounds may not increase in size during this proofing, which is fine. The point is to let the dough rest before frying, resulting in pillowy doughnuts.
- To fry the doughnuts: Line a baking sheet with a double layer of paper towels for draining. Put 1/2 cup granulated sugar in a medium bowl for coating the fried doughnuts.
- Fill a large, heavy bottomed pot with 3 inches vegetable oil (about 8 cups) and insert a deep-fry thermometer. Place over medium-high heat and bring the oil temperature to 345 to 350 degrees F. Do not let the oil get any hotter than 350 degrees or the outside of the doughnuts will burn before the insides are cooked through.
- Working in batches of 3 to 4, carefully slip the dough rounds into the hot oil, being careful not to let the oil splash up. Fry the doughnuts until deep golden brown, about 2 minutes. Use a slotted spoon to gently flip the doughnuts over and fry until deep golden brown on the other side, about 2 minutes. Use a slotted spoon to transfer the doughnuts the paper towel-lined baking sheet. Return the oil to temperature between batches.
- Roll the warm doughnuts in the sugar to coat, then transfer them back to the baking sheet. Using a chopstick or skewer, poke a hole in the top of the donut, wiggling the stick back and forth to form a little pocket. Fill a pastry bag fitted with a small round tip with the jam of your choice and gently squeeze about 2 tablespoons into the side of each doughnut until the jam just peaks out from the hole on top. Dust the filled doughnuts with confectioners' sugar, if using, and serve hot.
SUFGANIYOT
Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 20
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
- Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
- Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/8 inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 (2-inch) rounds, dipping cutter in flour as needed to prevent sticking. Reroll scraps; cut out about 16 more rounds.
- Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
- Heat a few inches of oil in a large, heavy pot until it reaches 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 or 5, carefully slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute (doughnuts will fry very quickly and puff up). Using a slotted spoon, transfer doughnuts to paper towels to drain.
- Place remaining 1/2 cup sugar in a medium bowl.While doughnuts are still hot, dip them in sugar, turning to coat. Serve immediately.
PB&J SUFGANIYOT RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, all purpose flour, sugar, large egg, large egg yolks, whole milk, orange juice, all purpose flour, kosher salt, vanilla extract, unsalted butter, vegetable oil, sugar, Kroger® Strawberry Preserves, creamy peanut butter
Provided by Kroger
Categories Desserts
Yield 16 sufganiyots
Number Of Ingredients 16
Steps:
- Make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast, flour, and sugar. Let sit for 5 minutes, until starting to foam.
- Make the dough: Add the egg, egg yolks, milk, orange juice, 2 cups of flour, the salt, and vanilla to the bowl of the stand mixer. Mix on medium-low speed for about 2 minutes, until combined.
- With the mixer running, add the butter, 1 cube at a time, mixing between each addition until incorporated. Some lumps are okay.
- Add the remaining 1¼ cups of flour and mix on medium speed for about 10 minutes, until the dough is soft, pulls away from the sides of the bowl, and is no longer sticky. If the dough is still sticky, add up to ¼ cup more flour.
- Transfer the dough to a large bowl greased with butter and cover with a kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 hour, or until doubled in size.
- Line a baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface and gently roll out to about ¾" thick. Using a 2½" round cutter, cut out circles of dough using a twisting motion (this will help seal the edges for a better finished shape). Reroll the dough scraps once and cut out more circles. Transfer the circles to the prepared baking sheet. Loosely cover with plastic wrap and let rise in a warm place for 40-50 minutes, or until nearly doubled in size.
- Fry the sufganiyot: Heat the oil in a large, heavy saucepan or Dutch oven over medium-low heat until the temperature reaches 350°F (180°C).
- Add the sugar to a shallow bowl. Add the Kroger® Strawberry Preserves and peanut butter to piping bags fitted with angled filling tips.
- Working in batches to avoid overcrowding the pot, fry the sufganiyot in the hot oil until golden brown, about 1 minute per side. Remove the sufganiyot from the oil and transfer directly to the bowl of sugar, rolling to coat completely. Let cool for about 5 minutes before filling.
- Pipe about ½ tablespoon each of the strawberry preserves and peanut butter through the side of each sufganiyot to fill the center.
- Serve warm.
- Enjoy!
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