Makes: 8 doughnuts • Time: 45 minutes plus 2 hours resting
Sufganiyot, or small, jelly-filled doughnuts, are a traditional treat during Hanukkah. Sufganiyot is fried with a combination of shortening and olive oil as a savory reminder of the plentiful olive oil found in Israel and of the miracle of Hannukah itself!
INGREDIENTS
- 6 Tbsp. very warm water
- ½ packet active dry yeast
- ⅛ cup sugar
- 1½ cups flour
- Pinch of salt
- 1 egg
- 3 Tbsp. vegetable oil, plus more for greasing
- ½ cup extra-virgin olive oil
- ½ cup vegetable shortening
- 1 cup jam or jelly, such as strawberry
- Powdered sugar, for dusting
DIRECTIONS
1. In a small bowl, combine the water and yeast. Gently stir in 1 teaspoon of the sugar and allow to sit for 5 minutes. (After 5 minutes, the yeast mixture should be frothy. If it’s not, your yeast is probably dead: either you got a dud packet or your water was too hot. Try again if this happens!)
2. In a large bowl or the bowl of a stand mixer, combine the flour, salt, and remaining sugar. In another bowl, whisk together the egg and vegetable oil.
3. If using a stand mixer, affix the dough hook. Add the yeast to the flour mixture, then quickly add the egg mixture. Turn on the stand mixer and knead until the dough is smooth and springs back when pinched, 8 to 10 minutes. If kneading by hand, mix the ingredients together with a wooden spoon, then transfer to a floured surface and knead with your hands, 15 to 20 minutes.
4. Transfer the dough to a greased bowl and cover with a clean kitchen towel. Allow to rest in a warm place away from direct sunlight and heat until doubled in size, about 2 hours.
5. When the dough is ready, transfer it to a work surface, and divide into 8 pieces. Roll each piece into a ball.
6. In a deep, heavy bottomed pot, combine the olive oil and shortening, then heat over moderate heat until completely melted and the oil reaches 350°F. Using a slotted spoon, carefully place 4 doughnuts into the oil. Fry until nicely browned, 3 to 4 minutes on each side. Using a slotted spoon, remove the doughnuts from the oil and transfer to a paper towel-lined plate to drain. Repeat with the second batch of doughnuts.
7. Fill a sturdy pastry bag affixed with a wide opening with the jam or jelly. Using a chopstick, prick a hole in each doughnut and fill with the jam. Dust with powdered sugar and serve.
