When we moved to Israel, one of my favorite new traditions to adopt was making of sufganiyot, instead of latkes (levivot), on Chanukah.
One year, my friend and I offered to make sufganiyot for the Chanukah party at our kids’ gan (preschool). It seemed like a lovely idea at the time. Two hours into the deep frying, we were having some regrets! Eventually, we finished all 200 sufganiyot (we made them slightly larger than donut hole size) and they truly were delicious. Even the sabras asked for the recipe.
Aside from a great (if somewhat patchked) recipe, the sufganiyot were also especially good because we figured out a great way to fill them with jelly. We got a 10 mL syringe from the pharmacy and filled it 4-5 cc’s with seedless, ever-so-slightly watered down strawberry jelly. Then we inserted the tip of the syringe into the side of the donut — and let it rip!
My kids love helping with this part now, and even my littlest one can push the button on the syringe. I’m sure it’s not a completely novel idea, but it’s definitely our favorite Chanukah hack. Oh, and our other “hack”? Buying a deep fryer. My husband thinks it’s absolutely essential. I’m not sure I’d go that far, but it definitely makes the frying process easier and faster.
- 1 T dry yeast
- 4 T white sugar
- 3/4 c lukewarm milk or water
- 2-1/2 c white flour
- 1 t cinnamon
- 2 eggs, separated
- 2 T butter or margarine
- Strawberry jam (the kind without seeds), ribat chalav (caramel), or chocolate spread
- Powdered sugar
- Vegetable oil — lots and lots of it
- Syringe or pastry tube
Mix yeast with 2 tablespoons of sugar and milk or water. Let it sit until bubbles form.
Sift flour and mix in remaining sugar, cinnamon, egg yolks and yeast mixture.
Knead dough until ball forms. Add butter/margarine, and continue kneading until absorbed.
Cover the dough with towel and let it rise overnight in the refrigerator.
Roll out the dough to a thickness of about 1/8 – 1/4-inch. Using a juice glass or 2-inch round cookie cutter, cut dough into 24 rounds. Let them rise for another 30 minutes.
Heat at least 2 inches of oil in a large pan to about 375 degrees. (Or use a deep fryer — much simpler!) Drop the doughnuts into the hot oil, about five at a time. Turn them to brown on both sides. Drain on paper towels.
When cool enough to handle, use a syringe or pastry tube to pipe jelly into the center of the donut. Sprinkle with powdered sugar and enjoy!
What’s your favorite Chanukah recipe? Are you a sufganiyot person? Or do you prefer latkes? Perhaps your family has another favorite oily treat! Share your favorite recipe in the comments section.
Since this is the last Friday in November, I will pick the name of the winner of the Target gift card on December 1st – the first night of Chanukah! If you want to be entered into the drawing, just make sure you leave a recipe on this post (or any of my other Recipe Exchange posts).