I give up; I did what I always promised myself I wouldn’t do. I fried sufganiyot. Once a year I’m allowed 🙂
And for the record, they came out beautifully! You know the feeling of not knowing how the bakeries manage to make such perfect sufganiyot?
Well, these are just as beautiful and tasty, Soft, warm, and delicious, the kind that you have to force everyone to wait until they cool a bit, otherwise they get eaten as fast as you can make them. You can fill them with whatever you like, sprinkle some powdered sugar on top, and take a bite.
Makes 18 sufganiyot
700 grams flour with added yeast (5 cups)
1/2 package of baking additive
150 grams sugar (3/4 cup)
1 tsp salt
3 egg yolks
80 grams softened butter
1+1/4 cup lukewarm milk
1. Mix the yeast-flour, baking additive and sugar, add the other ingredients, and work into a soft smooth and sticky dough. Grease a bowl and place the dough inside and leave it to rise until doubled in size.
2. Punch out the air and dust a clean work surface with flour. Divide the dough into 18 pieces, roll each one into a ball and then roll each one into a flat circle.
4. In advance, cut parchment paper into squares and dust each with a small amount of flour.
5. Dust the work space with flour, knead the ball for a few seconds, and place on the floured square of parchment paper. Let rise for 30-40 minutes. The balls should double in size.
6. Fill a small pot one third of the way with oil, bring to a high temperature and then lower the temperature. Check with a wooden spoon that if you insert it into the oil, small bubbles will form around the spoon.
7. Place a sufganiya in the oil (head first) including the paper, and then just easily remove the paper. Cover immediately and fry for around three minutes. Flip and uncover the pot for two more minutes. Remove and let drain on a plate lined with paper towels. Just to clarify, only cover at the beginning, and then uncover.
8. The first and second ones are never as nice as the ones to follow, so don’t worry if they look strange. Later on the frying time gets shorter and you will only have to cover for two minutes, and then only for a minute and a half.
*9. Just before serving, sprinkle with icing sugar.
It’s important to make sure the oil is hot but not too hot.
Make sure you let the dough rise properly. For the second rise, the balls should be large and fluffy, full of air and when you touch them they are soft.
Don’t fry more than two or three sufganiyot at once; otherwise the temperature of the oil will drop. At first, start them one at a time.
Don’t try to lift the sufganiyot by hand, it’ll disrupt the rise. Lift them by the parchment paper.
The weight of each sufganiya (piece of dough) before rising is 70 grams.
The first one needs around 3-4 minutes in the oil, depending on how hot the oil is, and then the frying time gets shorter with each batch, until finally it only takes 1 minute on each side. Keep your eye on them all the time!
Don’t fry in oil that isn’t hot enough, the dough will just soak up the oil, and if you fry in oil that is too hot, it’ll just burn on the outside and remain undercooked on the inside.
Didn’t succeed? No big deal. Try again.
For dairy-free sufganiyot, replace the butter with one third of a cup of oil, and the milk with water.
Don’t feel like frying? Try these baked sufganiyot