Sufganiyot
Ingredients:
2 1/4 tsp active dry yeast
1/2 cup warm water
3/4 cup milk, warmed
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
4 cups all-purpose flour
1/2 tsp salt
1/2 tsp vanilla extract
Vegetable oil for frying
1/2 cup raspberry or strawberry jam for filling
Powdered sugar, for dusting
Instructions:
In a small bowl, dissolve yeast in warm water with 1 tbsp of sugar. Let sit for 5 minutes until foamy.
In a large bowl, combine the milk, butter, eggs, sugar, and vanilla extract. Stir in the yeast mixture.
Gradually add the flour and salt, mixing until a dough forms. Knead for about 5 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for 1-2 hours until doubled in size.
Roll out the dough on a floured surface to about 1/2-inch thickness. Cut into circles with a round cutter.
Heat oil in a deep pan to 350F 175C. Fry doughnuts in batches, 2-3 minutes on each side until golden brown.
Drain on paper towels and let cool slightly.
Using a piping bag, fill each doughnut with your desired jam.
Dust with powdered sugar before serving.
Enjoy these fluffy and sweet sufganiyot during the holiday season!
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