Perfect Sufganiyot

The warm and delicious holiday of Hanukkah is drawing closer, and it is hard to imagine it without doughnuts (sufganiyot). Today we will share a recipe for this traditional Hanukkah dessert, with a few tricks from a professional pastry chef:

"The holiday is coming... The holiday is coming..." Today I made my first sufganiyot. And while the whole family is gobbling them up, let me ask you: would you like the recipe? Absolutely anyone can manage this recipe!

Put all the ingredients in the mixer, using 1/2 of the flour. Knead the dough with the dough hook attachment. Add the remaining flour and knead at medium speed with the same attachment. If you do not have a mixer, knead the dough by hand until it is firm (not sticky).

Leave in a warm place for 30 minutes. The dough will double in size. Cut squares of parchment paper and roll the dough into small balls. Place each ball on its own square.

Brush the balls with vegetable oil and let them rise again to 2 times their size. Heat a 3 cm depth of oil in a saucepan or frying pan to 180 degrees (medium heat).

Place the doughnut in the frying pan together with its paper. The paper will easily come away from the dough. Fry for 2 minutes on each side. Let the doughnut cool, then use a syringe to fill the center with jam, condensed milk, or chocolate. Dust with powdered sugar.

Enjoy!