It’s Not Hanukkah Without Sufganyiah Posted by Ayana on Dec 10, 2015 in Uncategorized
Ha`nukkah is here! Together with its festive delicacy – the Sufganyiah . This fattening fried dough appeals the eyes as well as the stomach.
The traditional ones are filled with jam and dusted with sugar powder, but nowadays the variety of fillings is enormous, ranging from dulce de leche to marzipan. Whether your Sufganiyah is glazed with chocolate or with coconut cream, no one disputes the sweetness of the traditional Ha`nukkah donuts. Earlier than a month before the Jewish festival begins, bakeries all over Israel start selling fried Sufganiyah dough. One doesn’t really observe the holiday if one doesn’t bite at least one greasy delicious Sufganyiah. And for those without Jewish bakery nearby here is a recipe of homemade Sufganyiah:
Ingredients for 30 Sufganiyot
7 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoon dry yeast
1 1/4 cup lukewarm milk
100 gr butter at room temperature
1 1/2 liter vegetable oil for frying
Smooth jam or jelly
Powdered sugar for dusting
1) Place 3 1/2 cups of flour and yeast in the bowl of a stand mixer and whisk. Add the eggs, milk, sugar and butter and mix for a minute to combine to combine. Add the rest of the flour on a low speed. Increase the speed to medium and mix until the dough is smooth, shiny and elastic, about 5 minutes.
2) Cover the bowl with plastic wrap or a damp towel and let rise in a warm place until doubled in size.
3) Transfer the dough to a lightly floured work surface, and roll 30 egg-size balls. Place it on an oiled baking sheet. Cover with oiled plastic wrap and let rise until doubled in size.
4) Place the vegetable or canola oil in a large pot and set over medium heat until the temperature reaches 160°C. Fry the dough rounds in the oil until golden brown, about 2 minutes for each side.
5) When the donuts are cool enough to handle dust with powdered sugar and pipe jam or jelly inside.
Keep Calm and Eat Sufganyiah
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