With the Jewish festival of Hanukkah just around the corner, we gathered for you three of the easiest and most fun recipes to fulfill your craving for some deep-fried goodies, known as sufganiyot.
The classic strawberry jelly sufganiyah
1 kilogram (2.2 pounds) of sifted flour
1/2 cups of sugar
2 tablespoons of dry yeast
1/4 cups of canola oil
2 large eggs
A pinch of salt
2 cups of lukewarm water
Sugar powder for the frosting
1 jar of strawberry jelly for the filling
How to prepare:
- In a mixer bowl with a kneading hook, mix half the flour together with the dry yeast. Add sugar, eggs, water, and oil as you mix it. Once a unified and slightly liquid mixture is received, add the rest of the flour gradually and continue kneading for about 5 minutes. Cover the bowl of the mixer with a well-attached plastic bag (nylon) and set it aside to swell until the volume of the dough is doubled.
- In the meantime, take baking paper and cut it into squares on which each will be placed the dough in a ball shape. After the dough leaven, it is divided into about 12 balls the size of an egg, and each ball is put on a separate square of baking paper in the mold. Oil up all the dough balls and cover the whole pattern with plastic wrap. Let the dough balls swell until the volume is doubled again.
- Heat the oil for deep frying and put the doughnut in the pot along with the square of the baking paper, so the doughnut would stay nicely round. In about three seconds, the baking paper will separate from the dough inside the oil and it can be removed.
- Fry for about 2-3 minutes on each side until the doughnut gets a nice gold hue. Then move the doughnut into absorbent paper and let them cool off a little bit. Sprinkle sugar powder on top of each donut with generosity and inject strawberry jelly into it, and you are done.
Baked doughnut with candy sprinkles
700 grams (1.5 pounds) of flour (5 cups)
1/2 fresh bag of yeast
1/2 a bag baking enhancer
100 grams (0.2 pounds) of sugar (half cup)
80 grams (0.17 pounds) of soft butter
1 teaspoon salt flat
1 and 1/4 cups of lukewarm milk
1 teaspoon vanilla extract
60 grams (0.13 pounds) of melted butter for brushing
200 grams (0.4 pounds) of bitter chocolate or quality milk
1/4 cup sweet cream 38% fat
25 grams (0.05 pounds) of butter
A handful of candy sprinkles in a variety of colors
How to prepare:
- Process the ingredients until you get a soft, sticky dough. Oil a bowl and let it leaven in a warm place with the dough covered until it doubles the volume.
- Flour the work surface and knead the dough a little bit. Then make them in the shape of balls, leaven for about 30-40 minutes and brush them with oil.
- Heat the oven to 190-degree and bake for about 12 minutes. When the doughnut starts to get a golden hue, brush them with melted butter, and put them back in the oven, and bake until the donuts get a darker golden hue, almost brown. Then polish with melted butter one more time and cover with a clean towel for 10 minutes.
- For the preparation of the frosting, in a double-saucepan (bain-marie) melt the chocolate. Add cream, stir, and add the butter to a unified texture, and shut the fire off.
- Dip half of the doughnuts in the chocolate frosting and let it cool down and become solid. After the frosting, you can dip the doughnuts in the candy sprinkles, and you are done.
Vegan Moroccan doughnut (sphenge)
1 and a 1/2 white flour cups, well-mixed and sifted with 1/2 dry yeast
2 tablespoons of sugar
a pinch of salt
1/2 cup of lukewarm water
How to prepare:
- In a medium-speed mixer, mix the flour, water, and sugar carefully for about a minute. Then add a pinch of salt and mix for about 2 minutes.
- Move to a large bowl, cover with a towel, and place in a warm place for about half an hour until it rises.
- After it rises, heat canola oil to a temperature of 160-170 degrees in a deep pot, wet the hands a bit with water, and make a ball from the dough (about 35 grams each). At the center, you create a hole, stretch it around, and gently put in the hot oil.
- Fry until you get a golden hue from both sides.
- For frosting, pour honey from side to side, powder with sugar, add cinnamon, and you are done.