Fluffy Jewish Hanukkah Donuts Recipe
Sufganiyot.. Donuts.. As long as it's tasty you can name them whatever you want!
“A perfect recipe for fluffy and delicious Jewish Hanukkah donuts, soft and airy from the inside, and beautifully brown on the outside”
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Original Recipe Author
Making a perfect batch of Hanukkah donuts can be a little bit tough. You need time, precision, and patience just to get the right results.
However, by the time you’re done with our Jewish Hanukkah donuts recipe, you’ll have little morsels of fluffy goodness that’ll make your celebrations that much sweeter!
So, get your ingredients ready, and let’s start!
Why this Jewish Hanukkah Donuts Recipe is A MUST-try:
Fluffy Jewish Hanukkah Donuts Recipe
Sufganiyot.. Donuts.. As long as it's tasty you can name them whatever you want!
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Equipment
Universal Measuring Cup
Ingredients
- 2 lbs. all-purpose flour (sifted (1 kg))
- 2 cups lukewarm water
- 1 tbsp. dry yeast
- 3 large eggs
- ¾ cup sugar
- ½ cup oil
Instructions
- In a mixer with a kneading hook, mix the flour, sugar, and yeast.
- Mix oil, eggs, vanilla extract, orange zest, and water in a separate bowl.
- Pour liquids into solids and knead for 5 minutes until the dough is soft.
- Slightly oil the dough, cover it with plastic wrap, and allow it to rise for about 2 hours—don’t try to cut corners; let it rise for 2 hours!
- Cut about 20 squares out of parchment paper.
- After 2 hours of rising, divide the dough into 20 separate parts, and roll each into a smooth ball.
- Place each ball on a parchment paper square.
- Oil-spray the balls and cover them with a plastic covering (like a disposable tablecloth).
- Allow them to rest for 90 minutes—again, don’t cut corners!
- Heat oil in a low and wide pot.
- Fry 4 donuts at a time for 2–3 minutes: place them in the oil facing up (i.e., with the parchment paper at the bottom).
- Gently peel the parchment paper off, flip over, and fry the other side for 2–3 minutes.
- Remove onto a paper towel, and allow to cool down completely before filling the donuts.
Tips
Add zest from half an orange or some flavor extracts.
Don’t shorten the rising time!
This recipe is enough for 20-30 donuts, the smaller they are – the more you get.
Each ball should weigh about 2 oz. (60 g).
If you have a cooking thermometer, the oil temperature should be 320°F (160°C).
If you don’t, place it on a medium flame and check with a wooden spoon handle if there are bubbles around it, the oil is hot enough.
Placing half a carrot in the oil is highly recommended, as it controls the heat and prevents the oil from getting too hot.
Keep the parchment paper on the doughnuts while you fry them to avoid mashing them and losing their puffiness.
One tablespoon of yeast is enough for 2 lbs. of flour.
If the dough comes out sticky or runny, add some more flour.
Don’t shorten the rising time!
This recipe is enough for 20-30 donuts, the smaller they are – the more you get.
Each ball should weigh about 2 oz. (60 g).
If you have a cooking thermometer, the oil temperature should be 320°F (160°C).
If you don’t, place it on a medium flame and check with a wooden spoon handle if there are bubbles around it, the oil is hot enough.
Placing half a carrot in the oil is highly recommended, as it controls the heat and prevents the oil from getting too hot.
Keep the parchment paper on the doughnuts while you fry them to avoid mashing them and losing their puffiness.
One tablespoon of yeast is enough for 2 lbs. of flour.
If the dough comes out sticky or runny, add some more flour.
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Oh, and we almost forgot!
This Jewish Hanukkah Donuts Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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