Sufganiyot with Honey Raspberry Filling – Savannah Bee Company
These traditional Jewish doughnuts are a cross between a beignet and a yeast doughnut and are served during Hanukkah. You’ll find delicate acacia honey in both
Ingredients
- 1 cup warm water (heated to about 110°F)
- 1 tablespoon active dry yeast
- ¼ cup Savannah Bee Company Honey (we used Acacia Honey)
- 3 cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 2 large egg yolks
- 2 tablespoons canola oil, plus more for frying
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- 2 cups fresh raspberries
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
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