Chanukah Series: Sufganiyot (Jelly-filled doughnuts)
By Jennifer Fedler Food plays an important role in Jewish celebrations, and Chanukah is no exception. Fried foods, in particular, have become a tradition during the celebration of Chanukah, as the oil used is reminiscent of the oil that miraculously burned for eight days when the holy Temple in Jerusalem was re-dedicated.
A favorite dessert consumed during Chanukah is the sufganiyot, meaning, “sponge” to describe its texture. Traditionally, this fried donut is filled with red jelly and topped with sugar icing or dusted with powdered sugar. However, today, many variations of this sweet treat exist, including both sweet and savory fillings.
Below is a recipe for a traditional jelly-filled sufganiyot, but if you’re adventurous in the kitchen, why not experiment by filling your donuts with salted caramel or sliced bananas and fudge.
Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this Sufganiot Jelly Doughnut recipe for Hanukkah. Geller made these with her whole family one night during Hanukkah. Everyone was given a part - from deep-fry duty to powdering to quality control tasting. It was a delicious and fun mess!
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
- 2 1/2 cups self-rising flour
- 2 (8-ounce) cartons vanilla low-fat yogurt
- 2 tablespoons vanilla sugar
- 2 eggs
- 6 cups canola oil
- 3/4 cup confectioners’ sugar
- 1 cup seedless strawberry jelly
1. In a large bowl, place flour, yogurt, vanilla sugar and eggs. 2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes. 3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat. 4. When dough is ready, uncover oil and raise heat to high. 5. Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through. 6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through. 7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter. 8. Fill a squeeze bottle with jelly and inject a little into each doughnut. 9. Roll each doughnut in confectioners’ sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners’ sugar.
YIELD: 14 doughnuts
SOURCE: Quick and Kosher: Recipes from the Bride Who Knew Nothing, by Jamie Geller. Recipe reprinted with permission from Feldheim Publishers.
Jamie Geller was “The Bride Who Knew Nothing” – until she found her niche as everybody’s favorite kosher cook next door. She is the author of the best-selling Quick & Kosher cookbook series, creator of the Joy of Kosher with Jamie Geller magazine and host of the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Join Jamie and the world’s largest kosher food community on joyofkosher.com to discover 5,000 FREE kosher recipes, inspiring menu ideas, how-to videos, and more! Follow more of Jamie’s Quick & Kosher cooking adventures on Twitter @JoyofKosher and on facebook.com/joyofkosher. Recipe and photo reprinted and used with permission from Feldheim Publishers.