Sufganiyot is a round jelly donut. It is enjoyed by Jews around the world during Hanukkah.
On Hanukkah, Jews observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil.
The tradition of eating deep-fried pastries on Hanukkah in considered ancient. Rabbi Maimon ben Yosef wrote that "one must not make light of the custom of eating sofganim on Hanukkah. It is a custom of the Kadmonim [the ancient ones]". (Wikipedia)
The popularity of sufganiyot has exponentially grown since Israel made it (and latkes) the symbolic food of Hanukkah.
Traditions
Fried foods, like potato pancakes and jelly doughnuts, are prepared and eaten throughout the holiday to celebrate the miracle of Hanukkah: oil that kept the menorah (an ancient lamp) lit for 8 days instead of the 1 day it was supposed to last.
This custom has remained firmly entrenched in Jewish practice.
Making Sufganiyot
The process of making donuts is intimidating to many people. However, making Sufganiyot is actually pretty simple. The only downside is that the process is time consuming. The dough takes between 2-4 hours to rise.
Once the dough has risen, oil your hands and scoop a small amount of very sticky dough. Roll it into a ball and carefully place it in the hot oil. They are ready to turn in 3-4 minutes or when they are golden brown.
Once cooled, you can inject them with a strawberry or raspberry filling through a baker's syringe. Some bakers get really fancy using dulce de leche, halvah and other luxurious ingredients.
I invite and urge you to give it a try. You'll be amazed at how light, fluffy and tasty they are. Not to mention, you'll really impress your friends and family.
Read more about the History of Hanukkah.
Sufganiyot - Hanukkah Jelly Rolls
DESCRIPTION
INGREDIENTS
- 1 cup white flour
- 2 ½ teaspoon yeast (1 packet)
- 1 pinch salt
- ⅔ cup warm water (not hot)
- 3 tablespoon sugar
- oil (to fry)
- ½ cup strawberry (or raspberry) preserves (for filling)
- ¼ cup confectioners sugar (to decorate)
INSTRUCTIONS
- In a glass, add warm water and dissolve the packet of yeast. Set aside for 5-10 minutes.
- In mixing bowl, thoroughly combine flour, salt and sugar. Then slowly pour in water with dissolved yeast, while mixing by hand. The dough will be very sticky. Cover with plastic and let stand for 2-4 hours. It should double in volume.
- At medium to medium-low heat, add 2" of oil in a frying pan.
- As the oil heats, fill a small bowl with water for dipping your hands (to prevent the dough from sticking while forming the donuts).
- Poke down the dough to remove some of the air. It will still be very sticky and moist. Pull out a egg-sized round of dough. Using wet hands roll it into a ball and carefully place it in the hot oil for 2-3 minutes or until golden. Turn over and fry until the other side is evenly golden in color. Remove and place on absorbent paper. Repeat the process until all the dough is used.
- Using a baker's syringe filled with strawberry or raspberry jelly, insert it into the side of the sufganiyah (singular) and slowly inject the jelly until it is filled. Repeat until all the sufganiyot are filled. Dust the tops with confectioners sugar. Serve warm or at room temperature.
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