Sufganiyot Recipe

Name: Sufganiyot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Sugar; 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; Spoon; Sifter; Clean dish towel; Rolling pin; Juice glass; Deep fryer or heavy pot; Slotted spoon; Paper towels; Tiny spoon

Servings: persons

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
Sugar
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
Spoon
Sifter
Clean dish towel
Rolling pin
Juice glass
Deep fryer or heavy pot
Slotted spoon
Paper towels
Tiny spoon

1
Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk.
2
Let sit to make sure it bubbles.
3
Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
4
Adult with Child: Knead the dough until it forms a ball.
5
Add the butter or margarine.
6
Knead some more, until the butter is well absorbed.
7
Cover with a towel and let rise overnight in the refrigerator.
8
Adult: Roll out the dough to a thickness of 1/8 inch.
9
Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
10
Take 1/2 teaspoon of preserves and place in center of 12 rounds.
11
Top with the other 12.
12
Press down at edges, sealing with egg whites.
13
Crimping with the thumb and second finger is best.
14
Let rise for about 30 minutes.
15
Adult: Heat 2 inches of oil to about 375.
16
Drop the doughnuts into the hot oil, about 5 at a time.
17
Turn to brown on both sides.
18
Drain on paper towels.
19
Child: Roll the doughnuts in sugar.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Sufganiyot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sufganiyot

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