Sufganiyot

Sufganiyot are Israel's most popular Chanukah food.  These powdered jelly doughnuts are by far the best I've ever made and are even better than the bakeries'.

Weeks prior to Chanukah, you can smell sufganiyot baking wherever you go in Israel tempting you to bite into the fluffy powered pastry. 

Every bakery, pastry shop, mini market, and grocery store is filled with them.

There is nowhere this is more true than while walking the streets of Jerusalem. There, the holiday spirit truly comes to life.

Not only through the smell of heavenly jelly filled donuts filling the crisp winter air, but all around you.

I remember looking out the bus window one evening during first Chanukah as an adult in Israel.  

The streets in the heart of town were streamed with blue and white lights.  Chanukah menorahs were on display and a life sized one was lit, only walking distance, at the Wall.

As we drove up Agripas I saw Israelis, immigrants, and tourists fill Machane Yehudah Market wondering from shop to shop and buying sufganiyot from the bakeries.  

I watched this in awe, realizing that most of these people, religious or traditional, would be lighting candles just as I would.  

For the first time, I felt truly connected to Chanukah, which every other year had been outshone by Christmas in New York.  I felt blessed.

Since that night, just the smell of sufganiyot puts me in a happy and content mood. 

I've tried to make them a number of times with little success.  They were always too heavy and/or too yeasty.

In part, this may have been due to having the oil on too high of a temperature, causing them to cook too quickly.  After a lot of trial and error, though, I've finally found the perfect recipe!

By the way, if you want to also try another Chanukah classic, make latkes.

This recipe was adapted from a sufganiya recipe by my favorite Israeli food blogger/youtuber Hen in the Kitchen.

Jump to:

• How to Measure Flour and Other Dry Ingredients
• Why Does This Recipe Use Oil?
• Do Eggs Need to Be at Room Temperature?
• What kind of sugar should I use?
• SNAFU
• how to store
• how to freeze
• Other Recipes You May Like:
• Sufganiyot

How to Measure Flour and Other Dry Ingredients

The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.

Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches. 

I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.

Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Why Does This Recipe Use Oil?

Cakes, cupcakes, muffins, and quick breads made with oil usually bake up taller, have a better crumb, and a lighter texture than ones made with butter.

They also tend to stay moist and tender longer.

In fact, some recipes call for both oil and butter, instead of only butter, if they want a lighter and airier texture while still keeping the butter flavor.

I created a baking with oil - butter to oil conversion chart for you in case you want to convert some of your butter recipes to oil recipes.

Which Type Of Oil to Use

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

How to Store Oil

Store oils in a cool, dark place to prevent them from becoming rancid.

If you store them in the fridge, some oils, like olive oil, may solidify and look strange, but don't worry, they'll return to normal at room temperature.

Coconut oil begins to solidify in temperatures under 76°F or 25°C.

Do Eggs Need to Be at Room Temperature?

The short answer is "no."

While a lot of recipes call for room-temperature eggs, the difference is only noticeable if you do a side-by-side comparison, and even then, the difference is very slight.

How Can I Tell if My Eggs Are Still Good?

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they're still fresh.

If they sink but stand on one end at the bottom of the glass, the eggs are older but still good to use.

If an egg floats to the top, it's very old and should be checked carefully for signs of spoilage before using.

What kind of sugar should I use?

You should use white granulated sugar, which is also called white sugar, granulated sugar, and table sugar.

If you live in the United Kingdom, you can use caster sugar instead.

You should not use powdered sugar, which is mostly used for dusting desserts and making frosting, icing, and glazes. But it is sometimes used to make fudge.

how to store

Cover tightly with plastic wrap. This will preserve them for two days at room temperature. To preserve them for up to a week, refrigerate them in a sealed plastic bag with as much air removed as possible.

how to freeze

It's preferable to freeze un-powdered Sufganiyot. To freeze, store inside of a heavy-duty freezer bag and squeeze out the excess air before sealing.

The freeze for up to 2 to 3 months. After that time, they will still be safe to eat but their quality will begin to degrade.

Other Recipes You May Like: