Hanukkah Recipes: Sufganyot

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Sufganyot

 

During Hanukkah in some Israeli communities, vendors

sell sufganyot by the basketful. The community takes

on a block-party atmosphere as neighbors mill about

eating, listening to music, and chatting while the

children play tag, their fingers dusted with powdered

sugar and sticky from the filling.

 

 

3-1/4 to 3-1/2 cups all-purpose flour

2 packages active dry yeast

1/2 teaspoon ground cinnamon

1 cup water

1/3 cup granulated sugar

2 tablespoons cooking oil

1/2 teaspoon salt

1 egg

1/2 teaspoon vanilla

1/4 cup fruit preserves (such as raspberry,

blueberry, or blackberry) or chocolate-hazelnut spread

 

Cooking oil for deep frying

Sifted powdered sugar

 

 

1.In a large mixing bowl stir together 1-1/4 cups of

the flour, the yeast, and cinnamon; set aside.

2. In a medium saucepan heat and stir water, sugar,

cooking oil, and salt just until warm (120 degrees F

to 130 degrees F). Add oil mixture to flour mixture;

add egg and vanilla. Beat with an electric mixer on

low to medium speed for 30 seconds, scraping the sides

of the bowl constantly. Beat on high speed for 3

minutes. Using a wooden spoon, stir in as much of the

remaining flour as you can.

3. Turn dough out onto a lightly floured surface.

Knead in enough of the remaining flour to make a

moderately soft dough that is smooth and elastic (3 to

5 minutes total). Shape dough into a ball. Place in a

lightly greased bowl, turning once to grease the

surface of the dough. Cover and let rise in a warm

place until double in size (about 1 hour).

4. Punch dough down. Turn dough out onto a lightly

floured surface. Divide in half. Cover and let rest

for 10 minutes.

5. Roll dough, 1 portion at a time, to 1/4-inch

thickness. Cut dough with a floured 2-1/2-inch biscuit

cutter, dipping cutter into flour between cuts. Place

about 1/2 teaspoon preserves or chocolate spread onto

the centers of half of the circles. Lightly moisten

edges of circles; top with remaining circles. Press

edges together to seal. Repeat with remaining dough

and fillings. Reroll and cut trimmings.

6. Fry filled doughnuts, 2 or 3 at a time, in deep hot

oil (365 degrees F) about 1 minute on each side or

until golden, turning once with a slotted spoon.

Remove from oil; drain on paper towels. Sprinkle with

powdered sugar. Cool on wire racks. Makes about 24

sufganyot.

 

 

Nutritional facts per serving

calories: 117 , total fat: 4g , saturated fat: 1g ,

cholesterol: 9mg , sodium: 48mg , carbohydrate: 19g ,

fiber: 1g , protein: 2g , vitamin A: 0% , vitamin C:

0% , calcium: 0% , iron: 5%

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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