With Hanukkah just around the corner, we thought we'd give these lovely Sufganiyot a try.
Made from a simple dough that rises in the refrigerator overnight. . .
. . . so you can wake up and fill them with love. . .
. . . and apricot jam before frying them to golden perfection.
These little lovelies are so good. . .
. . . they'll be gone before you can finish saying " breakfast is ready".
Apricot Sufganiyot with Toasted Pecan Sugar
Adapted from here
Ingredients: Makes 32 two inch square doughnuts
- 1 scant tablespoon (1 package) dry yeast
- 4 tablespoons sugar
- 3/4 cup lukewarm milk or warm water*
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 1 teaspoon ground cinnamon
- 2 eggs, separated (save the egg whites in the fridge for constructing the doughnuts)
- 2 tablespoons (1/4 stick) butter or pareve margarine, softened*
- Apricot preserves
- 1/4 cup toasted picans
- Sugar for rolling
- Vegetable oil for deep-frying
*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal
Heat the milk in a small saucepan until it begins to simmer. Remove from heat and add two tablespoons of sugar. Allow to cool until it reaches about 90 degrees fahrenheit and then add the yeast. Allow the sugar/yeast/milk mixture to sit for 5 minutes or so to make sure it bubbles and foams. If it does not, the yeast is not good and you'll have to start this part over again.
If your yeast is bubbling, mix together the flour, salt, cinnamon, remaining 2 tablespoons of sugar, egg yolks and yeast mixture with a wooden spoon.
When the dough comes together, turn it out onto a lightly floured surface and begin to knead. Once if forms a nice ball begin incorporating your soft butter until it is completely mixed in.
Place your dough in a well oiled bowl and cover the dough tightly with plastic wrap so that it doesn't dry out. Allow to rise in the refrigerator overnight.
To make the doughnuts, roll out the dough to a thickness that is slightly thinner than 1/8". I don't like to waste dough or re-roll it again and again, so I made these into squares instead of the classic circles, but feel free to make them into whatever shape you prefer.
Cut your dough into 1 1/2" squares and place 1/2 teaspoon of jam in the center of half of them. Brush the edges with the egg white you saved from yesterday and place another square of dough on top. Seal the edges completely with your fingers and set aside on a prepared tray for 30 minutes to rise or until they are nice and puffy.
While they doughnuts are rising, grind the toasted pecans into 1 cup of sugar using a mortar and pestle or a quisinart.
Fry the doughnuts in 2" of oil heated to 375 degrees fahrenheit, turning once, until both sides are golden. Allow to drain on paper towels for a moment before rolling in the pecan sugar.
Serve while still warm
*Last time in Recipes: 10 Thanksgiving Recipes