TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Sufganiyot for Hanukkah

Sheri GisserSheri Gisser
Rate this

servings:
Makes 16 sufganiyot.

Save this recipe 1
Sufganiyot for Hanukkah photo Save this recipe 1
servings:
Makes 16 sufganiyot.

Ingredients

  • 3/4 cup water
  • 1 large egg
  • 4 teaspoons cooking oil
  • 1/2 teaspoon vanilla extract
  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 teaspoons active dry yeast, instant yeast, or bread machine yeast
  • 1/4 cup chocolate hazelnut spread (nutella) or fruit preserves, jam or jelly, such as seedless red raspberry or blackberry
  • Cooking oil for deep-fat frying
  • Sifted confectioners’ sugar
Save a shopping List

directions

  • 1

    1. Add the first 9 ingredients to a 1 1/2 or 2-pound bread machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

  • 2

    2. Divide the dough in half. On a lightly floured surface, roll each portion to 1/4-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Re-roll and cut trimmings. Place about 1/2 teaspoon chocolate spread, fruit preserves, jam or jelly onto the center of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together with fingers or tines of a fork to seal.

  • 3

    3. Fry doughnuts, 2 or 3 at a time, in deep hot oil (365 degrees F/185 degrees C) for about 2 minutes or until golden brown, turning once. Using a slotted spoon, remove from oil and drain on paper towels. Sprinkle with confectioners’ sugar. Transfer to wire racks to cool.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.