- active dry yeast 2 1/4 teaspoon (1/4 ounce or 7 grams)
- 5 tablespoons sugar
- 1/4 cup warm water
- 1/2 cup milk at room temperature (you can use soy milk)
- 1 egg
- 1 egg yolk
- pinch salt
- 1 teaspoon vanilla
- zest of one lemon
- 3 1/2 tablespoons butter or margarine at room temperature
- 3 1/2 cups flour
Preparing the Dough
This dough can be mixed by hand or by electric mixer.
Put the yeast and warm water in a mixing bowl, with a sprinkling of the measured out sugar to activate the yeast. When it starts to bubble a bit, then you know the yeast is working.
Add the rest of the sugar and the milk, and whisk. Add the egg, egg yolk, pinch of salt and teaspoon of vanilla and continue whisking.
Change the whisk attachment to the dough hook.
Add the butter or margarine in pieces.
Add the flour in three parts to ensure everything gets mixed well.
Mix for several minutes.
If needed, add a 1/2 teaspoon of milk at a time to gather up any dry flour at the bottom of the bowl.
Making the Doughnuts
When the dough is ready, roll it out about 1/2 inch thick. Cut circles with a cookie cutter between 2 1/2 - 3 inches round. (My cutter is actually 2 3/4 inches).
Press the cookie cutter straight down into the dough and twist right before you remove it from the dough.
Place doughnut circles on a baking sheet lined with parchment paper.
Let the doughnuts rise for at least 30 minutes. (When I have the time, I even let them rise 1.5 hours).
Fill a large pot, like a pasta pot, with 2 inches (approximately 4 cups) of vegetable oil. (During Hanukkah, I actually use half vegetable oil and half extra virgin olive oil, but all vegetable oil is fine).
Heat oil on medium high and then turn down to low.
Place three sufganiyot at a time in the oil and cook the first side for 2 minutes. (Tip: They seem to expand better by putting the side that was face down while they were rising, face up in the pot of oil).
Flip them over with a slotted spoon and cook for another minute.
Cooking time will vary based on the size of your pot and your stove, so do a test run with the first batch. Sometimes, the doughnuts will cook as fast as one minute per side.
Remove the sufganiyot with the slotted spoon onto a plate lined with paper towels to soak up any excess oil. When cooled, filled them to your heart's desire and sprinkle with a light dusting of powdered sugar.
Serving: 1g | Calories: 93kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Calcium: 10mg | Iron: 1mg