For anyone who loves sufganiyot but less so the smell and mess of deep frying, the air fryer offers a surprisingly good alternative. Using the same dough, both methods are outlined below.
Basic sufganiyot dough
Ingredients
• 500 grams bread flour
• 1 tablespoon dry yeast
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 egg yolk
• 1 egg
• 50 grams soft butter (or 3 tablespoons oil for dairy-free)
• 1 cup lukewarm milk (or nondairy milk)
• A pinch of salt
Making the dough
Mix the yeast with half the milk, a spoon of sugar and a spoon of flour. Let sit about 10 minutes, until bubbly.
Add the rest of the ingredients except the salt and knead until soft and smooth.
Add the salt and knead briefly.
Cover and let rise until doubled in size.
Shape into small balls and let rise again briefly on baking paper.
Classic fried sufganiyot
Heat oil in a deep pan. The oil should be hot but not smoking.
Fry the doughnuts a minute or two on each side until golden.
Drain on paper towels.
Fill with jam or cream and sprinkle with powdered sugar.
Air fryer sufganiyot
Lightly brush or spray the dough balls with oil or melted butter.
Place in the air fryer basket on baking paper.
Cook on medium heat until golden, about 7 minutes. Turn gently if needed.
Fill and dust with powdered sugar.
The air fryer version is slightly different but crisp on the outside, soft inside and closer to a light brioche than a baked roll.
Potato and sweet potato latkes
Ingredients
• 2 potatoes
• 1 sweet potato (optional)
• 1 small onion
• 1 egg
• 3 tablespoons flour or matzo meal
• Salt and pepper
• Oil
Preparation
Grate the vegetables and squeeze out as much liquid as possible.
Mix with the egg, flour, salt and pepper.
Fry spoonfuls in shallow oil until crisp on both sides — or cook in the air fryer with a light brushing of oil until golden.
Simple filling ideas
• Strawberry jam
• Mascarpone with a little vanilla
• Whipped cream with pistachio or nut butter
• Tahini mixed with silan
Note:
These are best eaten the same day. Without additives, homemade sufganiyot don’t keep as long — though they rarely last that long anyway.