Hanukkah Doughnut Recipes

Weeks before the holiday even begins, Israeli bakeries start displaying the delicious Hanukkah doughnuts known as soofganiyot. Some bakeries even offer a whole wheat jelly doughnut (although that health benefit is probably minimized by the fact that they’re fried in oil!).

Hanukkah doughnuts

Try these doughnut recipes for your Hanukkah celebrations!

Jelly Donut Recipe
Mini Doughnuts Recipe
Baked Doughnuts Recipe



Jelly Donut Recipe

Makes approximately 20 – 30 doughnuts

Ingredients:
8 cups / 1 kilo flour
½ cup / 100 grams sugar
1 packet dry yeast
½ cup oil or 100 grams margarine/butter (1/2 cup)
1 level teaspoon salt
2-3 eggs or 5 egg yolks
Grated lemon peel
5 tablespoons liquor (rum, cognac)
2 teaspoons vanilla extract or 2 packets vanilla sugar (20 grams)
2 ½ cups lukewarm water or lukewarm milk

Directions:

  1. Sift the flour into a mixing bowl. Make a little well in the center, and then put the yeast, a pinch of sugar, and a half cup of water in the well. Briefly stir the yeast mixture only with a small wooden or plastic spoon. Put the bowl aside until you see the yeast is bubbling.
  2. While kneading the dough slowly, add the rest of the ingredients. Once a dough is formed, knead faster until the dough is uniform and smooth.
  3. Cover the bowl tightly in plastic wrap and leave it at room temperature for 1 hour.
  4. Separate the dough into balls as big or small as you prefer for your doughnuts. Place the dough balls on a greased baking tray, cover with a clean towel and let rise for another hour.
  5. Pour oil to depth of 1 inch in a large pan and heat on medium flame. The oil is hot enough when you insert a wooden spoon and bubbles form around it.
  6. Place the top part of the dough ball first, and cook for 1.5 minutes for each side until golden.
  7. Let cool on platter lined with paper towels, then fill with quality strawberry jam and dust with powdered sugar.

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Mini Doughnuts Recipe

Translated and adapted from Derech HaOchel magazine, December 2008

Makes 35 mini doughnuts

Ingredients:
4 ½ cups / 630 grams white flour, sifted
1 packet / 50 grams live yeast
½ cup / 100 grams white sugar
4 eggs
1 tablespoon vanilla extract
3 tablespoons brandy or rum
1 teaspoon salt
¼ cup canola or soybean oil
¼ cup water
Oil for frying

Directions:

  1. Place all ingredients in mixer bowl, aside from the water and the oil. Mix with the flat beater attachment, on low setting for 3 minutes while slowly adding the water and the oil. If you are mixing by hand, mix until dough forms.
  2. Change to the dough hook attachment and mix for an additional 7 minutes until the dough is soft and smooth and a little sticky.
  3. Transfer the ball of dough to a floured bowl, cover in plastic wrap tight and leave for one hour in the refrigerator.
  4. On a floured surface, separate the flour into 35 ping-pong-sized balls. Place them on a greased baking sheet spaced 1 ½ to 2 inches apart. Cover them with a dry clean dishtowel and leave to rise for 1 hour.
  5. Pour oil to depth of at least 1 ½ inches in a large frying pan. Heat oil on medium flame. The oil is at the right temperature when you put a wooden spoon in the oil and little bubbles appear around it.
  6. Use an oiled, shallow spoon to lift the doughnuts from the baking sheet and gently put them in the oil. Fry for one minute on each side until the doughnut is golden brown. Remove the soofganiyot with a strainer spoon and place on platter lined with paper towels.
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Baked Doughnuts Recipe

Translated and adapted from Al HaShulchan magazine, December 2008

Makes 10 doughnuts

Ingredients:

5 cups/700 grams flour
1¾ cup / 420 grams milk
1½ ounces / 50 grams live yeast (packet or cube)
¼ cup / 50 grams butter melted
½ cup / 100 grams sugar
1 egg
1 level teaspoon salt

Directions:

  1. Mix all ingredients in a mixer for 8 minutes until the dough is smooth and soft. Cover and let it rise for half an hour or until it doubles in size.
  2. Knead the dough a little bit and flatten into a 1 inch thick flat circle. Cut out 10 circles, with a diameter of approximately 5 inches (10-12 cm) across. In the center of the circle make a 1.5 inch hole (3-4 cm). If desired, you can use that extra dough to make additional doughnuts. Place the doughnuts on prepared baking sheet.
  3. Let the doughnuts rise, uncovered, for another 20 minutes. They’ll become rounder and higher.
  4. Preheat the oven to 350ºF/180ºC. Bake the doughnuts for approximately 20 minutes or until they turn golden in color.
  5. Let cool and decorate as desired serve with topping/frosting of your choice.

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