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Sufganyot (israeli jelly doughnuts)

Sufganyot (israeli jelly doughnuts)

It's Hannukah season again, and everyone in Israel is crazy about sufganyot. Share the joy of the festival of lights with our recipe !


1 pound of flour 0000
1 oz of fresh yeast
3.4 oz of warm milk
2 eggs
1/4 pound of butter
3.5 oz of sugar
1 cup of vanilla essence
1 tsp of salt
Large cutter
Small cutter
you can use a drinking glass of the same size)

To cover:

Anything you like: chocolate, powdered sugar, jam (as in Israel), etc.


Prepare the ferment by placing the yeast in a bowl with two tablespoons of warm milk and one tablespoon of sugar. Cover and let rest for 10 minutes.

Place the flour in a bowl and make a hole in the center. Add salt on the edges, taking care not to let the salt fall into the center.

Add the yeast ferment into the hole, touching it as little as possible.

Mix the ferment with a little flour from the edges. Add the rest of the warm milk, whisk with a spoon, add the sugar and eggs one by one, and continue mixing.

Add the vanilla essence and the butter. Combine everything and place the preparation on a table..

Hit the dough against the table and bend forward. Turn the dough and repeat the procedure until you feel that you can take it off easily, without leaving any traces of butter on the surface.

Let rise covered with a canvas, until the dough doubles its volume.

Stretch the dough until it is 1 cm thick and cut the donuts. Unite the surplus and stretch again.

Let rise again in a warm place, for approximately 30 minutes.

Using a flat spatula (don’t use your hands), transfer the uncooked dough rounds, one at a time, into the frying pan. 

Deep fry at 350°F, 2 pieces at a time (leaving at least 1 inch of space in between), until golden brown on both sides.

Place on absorbent paper and decorate to taste.


Watch the video recipe