Sufganiyot – Hanukkah Doughnuts

Why make these sufganiyot

• If you have then you know that these are very very expensive. Making your own means your kids can enjoy more and you spend less.
• These are yeast-risen and deep-fried in the shape of large buns unlike the donuts with a hole.
• All the ingredients are simple and easy to find or pantry staples.
• These sufganiyot are traditionally filled with strawberry jam and dusted with powdered sugar. But, over the years you will find some fun variations and modern flavors in the bakeries. From classic jam-filled doughnuts to fruit-filled such as strawberry, raspberry, and blackberry, as well as unique ones such as tiramisu, and dulce de leche.

Ingredients and substitutes

• Yeast – I like to use instant dry yeast because I’ve always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 1/4 tsp (one packet) of dry yeast.
• Butter – This adds richness to the dough. Do not add more butter as they will become very dark when frying.
• Milk – I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
• Sugar – White sugar works excellently in this recipe. You can undoubtedly try brown or any other sugar.
• Flour – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
• Spices– I just love the flavor of nutmeg in my doughnuts but you are free to omit it. You can even add 1/2 teaspoon of cinnamon.

Other modern fillings for sufganiyot

• Fruit cream filling – In the bowl of a stand mixer with a whisk attachment, whip the heavy cream to stiff peaks then add the strawberry/ raspberry/ blackberry, or blueberry jam. Transfer to the piping bag with a large round piping tip.
• Cream cheese – In the bowl of a stand mixer with a whisk attachment, whip the cream cheese until smooth, then add the heavy cream, powdered sugar, and vanilla extract. Continue to whip to stiff peaks.
• Tiramisu – In the bowl of a stand mixer with a whisk attachment, whip the mascarpone cream cheese until smooth then add the heavy cream, powdered sugar, instant coffee, and vanilla extract. Continue to whip to stiff peaks.
• Chocolate cream – In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth. Chill in the fridge until set. Transfer to a stand mixer with the paddle attachment and whip until fluffy.
• Chocolate glaze – In a microwave-safe bowl combine the dark chocolate, heavy cream, light corn syrup, and vanilla extract until smooth. Cool until barely warm. Dip the donuts into the glaze and let the excess drip. Let cool until set.
• Dulce de leche cream – Whip the heavy cream until stiff peaks then add the dulce de leche and vanilla extract.

• Pastry cream – Prepare vanilla pastry cream and let cool completely. Then, whip 1/2 cup of heavy cream and combine well. Fill into cooled donuts.
• Bavarian cream donuts – Once cooled, fill the donuts with vanilla Bavarian cream or strawberry Bavarian cream.
• Chocolate glaze donuts – Dip the top of the chocolate in a chocolate ganache glaze.
• Cinnamon sugar – Instead of just sugar, dust the fresh donuts with a mixture of cinnamon and sugar.
• Whipped cream – If you’ve never tried donuts with whipped cream, you must! In fact, make it strawberry and cream.

Tips for Success

• The temperature of milk – It is very important to make sure the milk is warm, not hot or cold. You don’t need a thermometer to check – that’s just a guide.
• The temperature of the oil  – I know I said the oil has to be around 350° F to 360 ° F. Too hot and the donuts will become too brown, too low and they will soak up oil.
• How to test oil  – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
• Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts when fried.

Troubleshooting

• My dough did not rise – This could have two reasons. First, check the yeast expiry date. Second, the liquid ingredients in the dough were too hot.
• Why are my donuts flat? The most common reason for this is when you use the roll and cut method. Keep the dough thick about 1/4 inch thick at least. Otherwise, they will be quite flat.
• My filling is spilling out of the donut – If you fill the donuts while they are still warm, the heat will melt the filling. This will make the filling ooze out of the filling. It can be quite messy. Also, cooled pastry cream is more delicious. So, wait for the donuts to cool completely.

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