These Sufganiyot are the quintessential Hanukkah treat, offering a delightful contrast between a golden, crisp fried shell and a tender, airy choux pastry center. Generously filled with sweet fruit preserves and dusted with powdered sugar, they provide a rich, indulgent experience perfect for holiday celebrations. The dough is made using a classic choux method, involving boiling water and margarine before incorporating flour and eggs, ensuring a light texture that puffs up beautifully during frying. Best enjoyed fresh while still warm, these doughnuts bring a taste of tradition to your table. They are a festive centerpiece for family gatherings, combining simple ingredients into a complex, satisfying dessert that honors the miracle of oil with every bite.
Sufganiyot
Description
These Sufganiyot are the quintessential Hanukkah treat, offering a delightful contrast between a golden, crisp fried shell and a tender, airy choux pastry center. Generously filled with sweet fruit preserves and dusted with powdered sugar, they provide a rich, indulgent experience perfect for holiday celebrations. The dough is made using a classic choux method, involving boiling water and margarine before incorporating flour and eggs, ensuring a light texture that puffs up beautifully during frying. Best enjoyed fresh while still warm, these doughnuts bring a taste of tradition to your table. They are a festive centerpiece for family gatherings, combining simple ingredients into a complex, satisfying dessert that honors the miracle of oil with every bite.Ingredients
Directions
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Place margarine and 1 cup of water in a small saucepan over medium-high heat.
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Bring the mixture to a rolling boil.
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Immediately stir in the flour and sugar.
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Cook, stirring vigorously with a wooden spoon, just until the mixture forms a cohesive ball and pulls away from the sides of the pan.
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Remove the saucepan from the heat.
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Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
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Stir until the batter is smooth, glossy, and well-blended.
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Heat the vegetable oil in a medium saucepan or deep fryer over high heat until it reaches 380&# 194;°F (193ðC) as measured on a deep-fat frying thermometer.
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Adjust the heat as needed to maintain the oil temperature at 380ðF (193ðC) while frying.
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Carefully drop the batter by slightly rounded tablespoonfuls into the hot oil, being careful not to overcrowd the pan.
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Fry the doughnuts until they are puffed and golden brown on all sides, approximately 2 minutes, turning them occasionally for even cooking.
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Using a slotted spoon, remove the fried doughnuts from the oil and drain them on paper towels.
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Transfer the doughnuts to wire racks to cool completely before filling.
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Fill a pastry bag fitted with a filling tip with the fruit preserves.
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Insert the tip into the side of each cooled doughnut and squeeze in about 1/2 tablespoon of filling.
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Dust the filled doughnuts with confectioners' sugar and serve immediately.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 4924.0kcal
- % Daily Value *
- Total Fat 507.1g781%
- Saturated Fat 80.4g403%
- Cholesterol 186.5mg63%
- Sodium 373.9mg16%
- Total Carbohydrate 98.2g33%
- Dietary Fiber 2.8g12%
- Sugars 40.5g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sufganiyot do not store well due to the fresh filling and fried texture; they are best eaten on the day they are made.
Ensure the doughnuts are completely cool before filling to prevent the preserves from leaking out or melting the interior structure.
If you do not have a pastry bag, you can use a zip-top bag with a corner snipped off to inject the filling.
Maintain strict oil temperature control; if the oil is too cool, the doughnuts will absorb excess oil and become greasy. If too hot, they will brown before puffing.
