As a family sailing the seas, we love bringing a taste of tradition into our galley. Sufganiyot are a beloved treat, especially during Hanukkah, when these golden, jam-filled delights symbolize the miracle of the oil that lasted eight days.
Making sufganiyot is more than just a culinary adventure – it’s a way to connect with our heritage and bring the warmth of home to wherever we are.
Ingredients
For the Dough:
1 kg (8 cups) all-purpose flour
50 grams (1.75 oz) fresh yeast or 2 tablespoons active dry yeast
2 cups (480 ml) lukewarm milk
1 cup (200 grams) granulated sugar
3 large eggs
100 grams (7 tablespoons) melted butter or ½ cup vegetable oil
1 teaspoon fine salt
For Frying:
1.5 liters (6 cups) canola oil
For Filling and Topping:
Strawberry jam
Powdered sugar
Instructions
Prepare the Dough: In a large mixing bowl, combine the flour and yeast. Add lukewarm milk, sugar, eggs, melted butter (or oil), brandy (if using), lemon zest, and salt. Knead for about 10 minutes until the dough is smooth and slightly sticky. Adjust with a bit more flour if it’s too sticky or a splash of milk if it’s too dry.
First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1.5 hours or until it doubles in size.
Shape the Sufganiyot: Roll out the dough on a lightly floured surface to about 1.5 cm (0.6 inches) thickness. Use a round cutter (about 7 cm or 2.75 inches in diameter) to cut out circles. Place them on a floured tray, cover them with a cloth, and let them rise for another 30 minutes.
Fry the Sufganiyot: Heat the canola oil in a deep pan to 160-170°C (320-340°F). Gently slide the sufganiyot into the hot oil, frying a few at a time to avoid overcrowding. Fry for about 2-3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
Fill and Serve: Once the sufganiyot are slightly cooled, use a piping bag with a narrow tip to fill them with strawberry jam. Dust the tops generously with powdered sugar.
Galley Tips:
Maintaining the correct oil temperature is essential for perfect sufganiyot. Too hot, and they’ll brown too quickly; too cool, and they’ll absorb too much oil.
Sufganiyot are best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to 2 days. Reheat briefly to restore their softness.
From our family galley to yours, these sufganiyot are a reminder that traditions can sail with you no matter where you are.
May this Sufganiyot recipe bring sweetness to your celebrations and adventures alike!
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