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Sufganiyot

Special Thanks to the Champaign Urbana Jewish Federation for leading the instructional video and providing recipe knowledge!

Equipment

  • 1 empty ziplock bag
  • 1 metal slotted spoon
  • 1 small pot
  • 1 Sheet Pan
  • 1 Mixing bowl
  • 1 thermometer to check oil temperature (not required)

Ingredients

  • 1/3 cup water
  • 1 1/2 cups all-purpose flour sifted
  • 2 tbsp sugar
  • 1 pinch table salt
  • 1 egg large
  • 1 splash vanilla extract
  • 1 tbsp unsalted butter cold
  • 4 cups vegetable oil approx. for frying
  • 1 cup jam
  • 1 packet dry active yeast (2 1/4 tsp)

Instructions

Mix the Dough

  • Add the yeast to the water: warm the water until it is 110 degrees Fahrenheit (it should feel very warm but not too hot to hold your hand in for 5 seconds). Pour the water into a large mixing bowl and sprinkle the dry active yeast into the water. Let sit for about 5 minutes to allow the yeast to activate.
  • Add the flour followed by the sugar, salt, egg and vanilla (hold off on the butter for now).
  • Knead the dough by hand or in a mixer:
    a. By hand: Using your hands and/or a flexible bowl scraper, combine the ingredients in a bowl until the flour is incorporated (it will be a fairly stiff dough). Knead by hand on a lightly floured surface for approximately 5 minutes or until a smooth, stiff dough forms. Hold the butter in your hands to slightly warm it up until it is flexible and there are no hard parts, then add it to the dough in pieces. Continue kneading until all of the butter is absorbed (the dough will still be rather stiff). Form the dough into a tight, even ball.
    b. In a mixer: Using a dough hook, mix on low speed for 3 minutes to combine ingredients; increase to medium speed and knead for another 5 minutes until a smooth, stiff dough forms. Hold the butter in your hands to slightly warm it up until it is flexible and there are no hard parts, then add it to the dough in pieces. then add it to the dough in pieces. Continue mixing on medium speed until all of the butter is absorbed (the dough will still be rather stiff). Form the dough into a tight, even ball.

Shape and Proof

  • Proof the dough: scrape your mixing bowl clean, lightly oil the inside and place the dough seam-down into the bowl. Cover it with a kitchen towel or plastic wrap and let rise in a warm, draft-free spot for about 60 minutes or until roughly 1½ times larger in volume.
  • Divide the dough: remove the proofed dough from the bowl and onto a lightly floured surface. Gently press it into a rectangle. With the long edge facing you, use a bench scraper or knife to divide the dough horizontally into three rows, then divide each row into four, creating 12 equal pieces.
  • Shape the doughnuts: generously oil a clean sheet pan (or two if they're small) and set aside. Keeping the other pieces covered with plastic so they don't dry out, roll one piece at a time into a very tight ball, making sure the seam at the bottom is completely sealed. Repeat for the other pieces, then set them on the oiled sheet pan(s) at least 2" apart from each other.
  • The dough can become very difficult to seal if it starts to dry out. To remedy this, have a small cup of cold water nearby and sprinkle a little bit over your work surface as needed. You should immediately feel the dough start to stick to the table as you roll, making it easier to tighten and seal. (If the dough just slides around in the water, you've added too much; mop up the excess with a towel and keep going!)
  • Proof the doughnuts: cover the sheet pan(s) loosely with a plastic bag and let rise for about 1½ - 2 hours in a warm, draft-free spot until each is about 2½ - 3" in diameter.

Bake it Nice

  • Test for readiness: the doughnuts are ready when they are 2½ - 3" in diameter and bounce back just slightly when touched. Remove the plastic bag and allow the dough to sit out uncovered for 15 minutes to form a skin.
  • Heat the oil: while the doughnuts are sitting, heat the oil in a large, shallow pot over medium-high heat until it reaches 340F.
  • Fry the doughnuts: working in batches so as not to crowd the pot, gently lift a doughnut using an oiled scraper or metal spatula and place it carefully into the hot oil. Fry for 2 - 2½ minutes, then flip by pressing down on one side with a wooden spoon or spatula. Fry the other side for an additional 2 - 2½ minutes. The doughnuts should be golden but not dark brown. (You'll know if the doughnuts were proofed correctly by the tell-tale band of lighter dough around the sides.)
    a. If you do not have a thermometer, you can stick the end of a wooden handle into the oil. If you see small, steady bubbles forming around the wood, your oil is likely at the right temperature; if the bubbles are large and rapid, the oil is too hot; if there are barely any bubbles, it needs more time to heat up.
    b. Another way to test the oil temperature without a thermometer is to pinch off a tiny piece of dough and add it to the oil. If it floats and fries without burning immediately the oil is ready. If it sinks, the oil isn’t hot enough. It is quickly starts to burn the dough it is too hot.
  • Remove the doughnuts one at a time with a slotted spoon and place onto a cooling rack. While they're still warm but not too hot to touch, poke a hole in the side of the cooled doughnuts using your finger, a skewer or the pointy end of a thermometer.
  • The key to success here is keeping the oil at the right temperature: too hot and the doughnuts will burn before they're cooked through; too cold and they'll be oily. Use a candy thermometer fitted to the side of your pot to track the temperature and adjust the heat as needed, and always allow the oil to come back to temperature in between batches.

Fill and Garnish

  • Fill: Take your plastic bag and fill 1/3 way with jam. Seal most of the way, and carefully remove any remaining air. Gently push the jam towards one bottom corner of the bag, and twist the top. Take your finger and make a small hole inside the donut, then cut the corner of your plastic bag, leaving a small hole for the jam to squeeze out, stick the corner into the donut and gently squeeze the bag to fill the donut. Garnish by piping a small amount of jam on top, then cover generously with powdered sugar (optional)
  • If your jam is on the thicker side or has chunks of fruit in it, it's probably extra delicious but it may be difficult to pipe. Remedy this by putting your jam in a bowl and adding cold water 1 tbsp at a time, stirring until you achieve a smooth consistency.