SUFGANIYOT
Fried pastries filled with jelly or custard, sufganiyot are the most popular fried good in Israel, particularly during Hanukkah. Fried food is often served during Hanukkah to commemorate the remaining cruse of pure oil that kept the Second Temple’s menorah lit for eight nights after the Temple’s rededication. Sufganiyot are one of the sweetest versions of this symbolic food, offering pillowy dough with a crisp exterior, a jammy interior, and a smooth, and creamy glaze on top.
Sufganiyot
Makes 10 sufganiyot
Ingredients
1 cup (240 grams) warm water (110°F/43°C to 115°F/46°C)6 tablespoons (72 grams) granulated sugar, divided2¼ teaspoons (7 grams) active dry yeast4¼ to 4½ cups (531 to 562 grams) all-purpose flour, divided2 large eggs (100 grams), room temperature3 tablespoons (42 grams) canola oil1 tablespoon (9 grams) kosher salt2 teaspoons (6 grams) tightly packed lemon zestVegetable oil*, for frying1½ cups (480 grams) Concord grape jelly1½ teaspoons (9 grams) vanilla bean paste½ teaspoon (1 gram) ground cinnamon¼ teaspoon ground allspiceVanilla Glaze (recipe follows)
Instructions
In the bowl of a stand mixer, stir together 1 cup (240 grams) warm water, 1 tablespoon (12 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
Add 2 cups (250 grams) flour, eggs, canola oil, salt, lemon zest, and remaining 5 tablespoons (60 grams) sugar to yeast mixture; using the paddle attachment, beat at low speed just until combined. Add 2¼ cups (281 grams) flour; beat just until combined.
Switch to the dough hook attachment. Beat at low speed until a smooth, soft, slightly sticky dough forms, about 14 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if needed. (Be careful not to add too much flour. It is important for the dough to be soft and slightly sticky so it will have the soft interior we want after frying).
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour. (Alternatively, cover and refrigerate overnight. When ready to use, proceed as directed.)
Cut out 10 (6-inch) squares of parchment paper, and place 2 to 2½ inches apart on 2 baking sheets. Spray parchment squares with cooking spray.
Punch down dough; turn out onto a heavily floured surface, and roll to ½-inch thickness. Using a 3¼-inch round cutter dipped in flour, cut dough. Gently transfer cut dough to prepared parchment squares. Reroll scraps, and let stand for 5 to 10 minutes; cut scraps. Discard remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
In a large heavy-bottomed saucepan, pour vegetable oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C).
Line a large rimmed baking sheet with paper towels.
Working in batches, using parchment squares, gently pick up sufganiyot and add to oil. (Do not place parchment paper in oil.) Fry until golden brown, about 2½ minutes, turning halfway through frying. Using a spider strainer, remove sufganiyot from oil, and place on prepared pan. Let cool completely.
Using a small paring knife, make a hole in side of each cooled sufganiyah; using a small wooden skewer, hollow inside of each sufganiyah.
In a medium bowl, whisk together jelly, vanilla bean paste, cinnamon, and allspice. Place in a squeeze bottle. Pipe jelly mixture into sufganiyot, being careful not to overfill. (Each sufganiyah will hold about 50 grams. If it is overfilled, it will just leak back out, which can be wiped off but gets sticky). Dip tops in Vanilla Glaze, letting excess drip off. Let stand until glaze is set. Best served same day.
Notes
*Canola oil can also be used for frying.
Vanilla Glaze
Makes about 1½ cups
Ingredients
3 cups (360 grams) confectioners’ sugar3 to 4 tablespoons (45 to 60 grams) water or whole milk2 teaspoons (12 grams) vanilla bean paste
Instructions
In a medium bowl, whisk together sugar, 3 tablespoons (45 grams) water or milk, and vanilla bean paste,; whisk in up to remaining 1 tablespoon (15 grams) water or milk, 1 teaspoon (5 grams) at a time, until desired consistency is reached. (Glaze needs to be thick but will run off whisk in a slow stream.)
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