Sufganiya Recipe

Sufganiot
Write a review
Print
Ingredients
  1. 2 heaping tsp instant yeast
  2. 1 heaping tbsp sugar
  3. 1&1/2 cups warm water
  4. 3 eggs
  5. 1/2-3/4 cup sugar (You can adjust the sugar depending on how sweet you want your dough to be and if you want a more savory sufganiya, you can leave this sugar out completely)
  6. 1/2 cup oil
  7. 1/4 cup milk
  8. 1/4 heavy cream
  9. 1 tsp vanilla
  10. 1/2 tsp salt
  11. 6-8 cups flour
  12. oil, for frying
Instructions
  1. In the bowl of a stand mixer, fitted with the dough hook attachment, add yeast, sugar and water
  2. Let stand for 5 minutes
  3. In a large measuring cup, add oil, milk, cream, eggs, vanilla, salt and sugar (if using)
  4. Mix till all the ingredients are combined
  5. Add oil mixture to the yeast
  6. With mixer on low speed, gradually add in flour one cup at a time
  7. Keep adding until you've incorporated 6 cups into the dough
  8. Mix for 1 minute and then shut mixer off
  9. Feel dough, and if it is still sticky add in another cup
  10. Mix again for 2-3 minutes
  11. The dough should not be sticky but she be soft and light. Not dense and springy like challah dough
  12. Once it reaches that consistency, remove dough hook and cover with saran wrap and a towel
  13. Allow to rise for 1 & 1/2 hours
  14. After the dough has risen, remove to a floured surface and roll out to 1/2 inch thick
  15. Use a cookie cutter or cup (or just cut into squares, thats also cool!) to cut out shapes
  16. (You can re-roll the scraps)
  17. Allow doughnuts to rest for half an hour
  18. Heat a large frying pan over medium high heat filled with about 2 inches of oil
  19. Once oil is hot, fry doughnuts for 1-1.5 minutes on the first side and 30 seconds on the second side
  20. Remove from oil and cool on cooling rack
  21. At this point you can stuff, fill, or decorate as you'd like!
To make parve
  1. substitute milk and cream for 1/2 cup non dairy creamer
Peas, Love & Carrots http://peaslovencarrots.com/
Facebooktwittergoogle_plusredditpinterestlinkedinmail