Paula Shoyer, author of the Kosher Baker and the Holiday Kosher Baker has one of the most delicious sufganiyot recipes and we are lucky for her to share it here!

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Makes twenty-five 3-inch doughnuts Homemade doughnuts are really special – you just cannot compare them to store-bought ones. They are best eaten the day they are made, but can be warmed in the oven the second day. It takes time to fill them, but in a pinch you can serve the jam in a bowl next to the doughnuts and everyone can dip them in the jam,

¼ ounce (1 envelope) active dry yeast

¼ cup warm water

3/4 cup plus 1 teaspoon sugar, divided

3/4 cup milk or soy milk

4 tablespoons butter or margarine

2 large eggs

1 teaspoon salt

1 teaspoon pure vanilla extract

3 1/2 to 4 cups all-purpose flour, plus extra for dusting pans and work surface

4 to 5 cups canola or vegetable oil, for deep-frying

1/2 to 1 cup raspberry or strawberry jam

In a large bowl, place the yeast, 1/4 cup warm water, and 1 teaspoon of the sugar and stir. Let sit 10 minutes.

Add ½ cup of the sugar, the milk, butter or margarine, eggs, salt, vanilla and 3 cups of the flour to the bowl with the yeast mixture and mix either with a wooden spoon or with a dough hook in a stand mixer. Add between 1/2 cup and 1 cup more flour, a little at a time, and mix into the dough until the dough is smooth and not sticky, scraping down the sides of the bowl and mixing in before you add more flour. Cover with a clean dish towel and let rise for 1 hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, place the bowl in the oven, and then turn off the oven after 5 minutes.

Punch down the dough and shape back into a ball and let rest, covered with the towel, for 10 minutes. Take 2 cookie sheets and sprinkle some flour on them.

Sprinkle some flour on the counter and roll the dough out to about 1/3-inch thick. Using a 3-inch-round cookie cutter or drinking glass, cut out circles and place them on the prepared cookie sheets. Re-roll and cut out any scraps. Place the cookie sheets back in the warm place. Let rise another 45 minutes.

Heat about 2 inches of oil in a medium saucepan to 360ºF. Use a candy thermometer to see when the oil stays at 360ºF for a few minutes and adjust the flame to keep the oil at that temperature.

Take out another cookie sheet and line it with foil. Place a wire rack on top of the cookie sheet and set near the stovetop. Add the doughnuts top-side down in the oil and cook 1 ½ minutes. Use tongs or chopsticks to turn the doughnut over and cook another 1 1/2 minutes. Lift with a slotted spoon and place on the wire rack to cool. Repeat with all the doughnuts.

Use a knife or skewer to puncture a hole in the side of each doughnut, moving the knife or skewer around inside to make a space for the jam. Place 1/2 cup of the jam in a pastry bag fitted with a small, round tip (about 1/4-inch) and squeeze some jam into the hole; you will feel the doughnut get heavier. Add more jam into the pastry bag as needed. Roll each filled doughnut in the remaining ¼ cup of sugar and serve.

Store covered at room temperature for up to one day.

Reprinted with permission from The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). Photo by Michael Bennett Kress

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