Sufganiyot

Name: Sufganiyot
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Rice Mlk 180ml; 7g dried yeast; 45g Sugar; 22g Butter or plant butter softened.; 320g plain flour; ¼ orange zest; To fill-; 200g Jam (flavour optional)

Sufganiyot, a delicious jam filled doughnut that is eaten over Hanukkah in remembrance of the oil during the seven days.

16 - 30 Minutes
Easy
2

This recipe uses:

Classic Organic Rice MLK

Where to buy

Ingredients

Rice Mlk 180ml
7g dried yeast
45g Sugar
22g Butter or plant butter softened.
320g plain flour
¼ orange zest

To fill-
200g Jam (flavour optional)

How to make Sufganiyot

To start, gently warm the rice mlk until it is lukewarm, add the yeast and a tsp of the sugar and whisk. Let it sit for 10 minutes or until it is frothy.
Add the butter, sugar and flour and zest. Mix with a spoon until the dough comes together.
If you have a mixer, use the dough hook and knead for 5 minutes until the dough springs back when pressed. If you are hand kneading knead for 10 mins and check for the same spring. Once the dough is kneaded place in a bowl and cover with a damp clean cloth and wait until the dough has doubled in size.
Divide the dough into roughly 8 portions or 75g balls. Roll each portion into a ball and place on a square of parchment paper. Gently flatten with your fingers so you have a flatter disc. Wait for the dough to double in size again. If you can keep them in a warm place.
When they are ready heat your oil to 180 degrees C. If you unsure you can buy a sugar thermometer to check.
Gently place the ball facedown into the oil with a slotted spoon. Wait until the underside is golden and then flip over to cook the other side. Once golden remove and allow to cool.
Take a piping bag and fill with the filling of your choice. Poke a hole into the centre of the doughnut and pipe the filling into the doughnut until you feel a slight resistance.
Sprinkle with sugar and eat them immediately!