Sufganiyot Recipe For Chanukah

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    Joe Schmo

    1 scant tablespoon (1 package) dry yeast

    4 tablespoons sugar

    3/4 cup lukewarm milk or warm water*

    2 1/2 cups all-purpose flour

    Pinch of salt

    1 teaspoon ground cinnamon

    2 eggs, separated

    2 tablespoons (1/4 stick) butter or pareve margarine, softened*

    Apricot or strawberry preserves


    Vegetable oil for deep-frying

    *Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal


    Measuring spoons

    Measuring cups

    Mixing bowls



    Clean dish towel

    Rolling pin

    Juice glass

    Deep fryer or heavy pot

    Slotted spoon

    Paper towels

    Tiny spoon

    print a shopping list for this recipe

    Preparation: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.

    Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.

    Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.

    Roll out the dough to a thickness of 1/8 inch.

    Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.

    Roll the doughnuts in sugar.


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