Ingredients (serves 6):
- 2 large eggs
- 3/4 cup sugar (150 g)
- 60 g butter, melted
- 3/4 cup light beer, cold or at room temperature (180 ml)
- 1/2 teaspoon salt
- 3 1/2 cups self-rising flour (500 g)
- Oil for deep-frying
Instructions (about 30 mini sufganiyot):
- Place the eggs, sugar, melted butter, beer and salt in a bowl and whisk well. Add the flour and mix with a spoon or fork until a slightly lumpy, sticky dough forms.
- Shape the dough into balls with generously oiled hands or using a greased ice cream scoop. Alternatively, generously flour a work surface and roll out the dough, by hand if you like, to a thickness of 1/2 to 1 cm. Cut out circles or any desired shape.
- Cover the dough balls and let rest for about 20 minutes.
- Meanwhile, heat oil in a pot for deep-frying.
- Fry the sufganiyot for about 1 1/2 minutes on each side, until golden. It is recommended to open one to make sure it is cooked through. Transfer to a plate lined with paper towels. Serve as is or enhance.
Dairy-free version:
Replace the butter with a suitable alternative, from margarine to coconut oil.
Savory version:
Use only 1 tablespoon of sugar and add 1/2 teaspoon salt, plus pepper and other spices if desired. Add 1/3 cup finely chopped herbs and 50 g grated Parmesan to the dough.
Shaping options:
The dough can be shaped into classic doughnuts or cut into any shape you like. Go for heart- or star-shaped sufganiyot.
Toppings:
Dust with powdered sugar, coat with chocolate cream (100 g melted chocolate plus 1 tablespoon oil) or sugar glaze (100 g powdered sugar plus water added gradually to a thick consistency. Food coloring may be added).
Fillings:
Inject jam or slice and spread with whipped cream or a sweet spread. When shaping the dough balls, you can hide a dried plum, a slice of banana or a cube of chocolate inside each one. In the savory version, use a cube of yellow cheese or feta.
Flour substitutions:
Self-rising flour can be replaced with white spelt flour. Add 2 teaspoons baking powder and 2 teaspoons baking soda.
Flavor additions:
Add 2 tablespoons grated orange or lemon zest, 1 teaspoon almond extract or spices such as 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves or ground cardamom.
Fresh version:
Skewer the sufganiyot with pieces of fresh fruit. To keep the skewers upright, place an orange in a bowl and insert the skewers into it. Serve with drizzled chocolate ganache and/or alongside a fruit coulis.