Quick Sufganiyot Recipe
Hassle-free sufganiyot that give you a great result without all the fuss you get with a yeast recipe. These are more the old fashioned type that our grandmothers used to make. It took me 20 minutes and they were ready. Golden, sweet and fragrant.
Bite sized sufganiyot that disappear quickly. Make a big batch so everyone gets their share!
Makes around 20 sufganiyot, depending on their size
Around 20 minutes
200 grams sugar (1 cup)
3/4 cup milk
4 Tbsp oil
350 grams flour (2.5 cups)
1 packet baking powder (2 tsp)
1. Place the eggs and sugar in the bowl of a mixer and beat on high speed for around two minutes. Lower the speed and add the milk and oil, and mix until combined. Then add the flour and baking powder.
2. Fill a small pot with around 1 liter of oil and place over medium heat for around 2-3 minutes. It’s important that the oil doesn’t get too hot or the outside will burn before the inside gets cooked.
3. Preparation options:
Take a spoonful of the batter and drop it in the oil. Use another spoon to help scrape it off, if necessary. Fry until golden. Some of the donuts flip on their own while others need a bit of help.
As soon as the donuts are nice and golden, remove them and let drain on a plate lined with paper towels. It’s important to mention that these donuts come out in all shapes and sizes. They don’t look identical!
4. Other preparation options:
Fill a piping bag with the batter and pipe directly into the hot oil. This way the donuts come out a bit rounder but they may still have different shapes.
5. Wait a couple of minutes after they come out of the oil, and just before serving, sprinkle with icing sugar. For the best results and optimal freshness, these should be served immediately, but if you are short on time, you can make them a few hours in advance and keep them on the counter and then heat them in a 180 degree oven for 15 minutes before you want to serve them.
I have to say that my kids gobbled these up even after being out on the counter for a few hours.
*6. Filling: You can fill them with chocolate or jam, or serve them as is, alongside small dipping bowls of chocolate and jam. The sufganiyot are bite sized and great for dipping. And another thing, it’s important to fill the donuts as soon as they come out of the oil. The piping tip will enter easily. If the donuts have been sitting around for a while, they become harder to fill.
Not suitable for baking. Serve with chocolate, strawberry jam, or any favorite jam / sweet sauce.
Good to know…
If you want to reduce the amount of sugar, you can decrease the amount to 1/4 cup. If you serve these with a sweet dip or filling, like jam or chocolate, then 150 grams of sugar is enough. If you serve them plain, then leave the amount of sugar at 200 grams.
You have to deep fry these donuts. If you’re not keen on deep frying, then try my recipe for baked sufganiyot.
The number of donuts depends on their size. If you make them small, you’ll get around 30 plus. If you make them bigger, you’ll get around 20.
The first ones you make may come out looking quite unattractive but they get better looking as you go along.