Sufganiyot Recipe | The Cooking World
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts eaten in Israel and around the world during Chanukah (the Festival of Lights).
Ingredients
- 7 g (1 sachet / 2 1/4 teaspoons) active dry yeast
- 459 g (3 cups) all-purpose flour, plus extra
- 55 g (1/4 cup) white caster sugar
- 310 ml (1 1/2 cups) warm water
- 60 g (2 oz) unsalted butter, melted
- 2 egg yolks
- 2 g (1/4 teaspoon) sea salt
- 75 g (1/4 cup) strawberry jam or Dulce de Leche
- Oil, for deep-frying
- White caster sugar
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