The word sufganiyot derives from the Hebrew word for sponge and describes the fluffy, light texture of this doughnut. This sweet Jewish treat is traditionally filled with raspberry jam and dusted with a generous coating of sugar, sure to satisfy any sweet tooth.
- 7 g sachet dried yeast
- 75 g (⅓ cup) caster sugar, plus extra, to coat
- 185 ml (¾ cup) warm milk
- 375 g (2½ cups) plain flour, plus extra, to dust
- ½ tsp ground cinnamon
- 1 tsp lemon zest
- 2 egg yolks, lightly beaten
- 50 g unsalted butter, melted
- vegetable oil, to deep-fry
- 160 g (½ cup) raspberry jam
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 2 hours
Drink match Apple cider spiked with Chateau Du Breuil Fine Calvados ($60).
Combine dried yeast, 2 tbsp sugar and milk in a small bowl. Set aside for 10 minutes or until mixture bubbles.
Combine flour, cinnamon, zest, remaining 2 tbsp sugar and ¼ tsp salt in a bowl. Make a well in the centre and pour in egg yolks, butter and the yeast mixture. Gradually combine to form a soft dough. Turn out onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Dust 2 oven trays with flour. Punch down dough, then turn out onto a lightly floured work surface, knead gently and divide into 16 balls. Place on trays, cover and set aside for 1 hour or until dough doubles in size.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 4, carefully drop dough balls into oil and fry, turning halfway, for 4 minutes or until golden and cooked through. Remove with a slotted spoon and coat in caster sugar.
Spoon jam into a piping bag with a wide round nozzle attached. Insert nozzle into side of doughnut and pipe jam into doughnut. Repeat with remaining doughnuts and serve.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4.