m. c. de marco: The New Kitchen Cookbook

Sufganiyot (“Jelly” Doughnuts)

This recipe is adapted from various online recipes for yeast sufganiyot, such as Bon Appetit’s, Epicurious’s, and Leite’s (which needed halving). The jelly is in scare quotes because I left it out. I also skipped any proofing steps that might have been mentioned in my sources.

There are non-dairy ingredient options to make the doughnuts non-dairy, but my frying oil was already dairy from making sonhos, so I didn’t try that. There is a break for (presumably overnight) refrigeration described at Leite’s, if you need one.

Ingredients

Dough

Nuts

Directions

  1. Mix all dough ingredients except flour and (optionally) butter. Optionally, pause for any yeast superstitions you may hold.
  2. Add flour gradually and knead to make a smooth dough.
  3. If using butter instead of oil, knead it in at this point.
  4. Cover with plastic wrap and let rise for 1 hour.
  5. Form into golf-ball-sized balls, cover with whatever, and let rise ½ hour.
  6. Heat oil 4 inches of oil at somewhere between 350° and 385°F (the recipes varied dramatically on this point).
  7. Flatten slightly and fry about 1 minute per side (turning over halfway through) until brown.
  8. Drain on or over paper towels.
  9. Roll in sugar. Optionally top with a small spoonful of jelly.

Variants

I haven’t tried these variants, but they sound interesting.

For a savory variant, see the Lamb and Mushroom Sufganiyot recipe by Sagi Azulay in Tablet Magazine, also at Grow and Behold. I tried it and found it too bready, maybe because I skipped the whole tahini step. Note that it uses crazy amounts of instant dry yeast, for which I substituted double the usual amount of active dry yeast, combined in the usual active dry yeast way instead of the order in the recipe.