Sufganiyot filled with Custard
Delicious jelly-filled doughnuts topped with powdered sugar, perfect for Hanukkah.
30 mins
Prep Time
20 mins
Cook Time
12
Servings
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 cup warm milk
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup custard filling
- Vegetable oil for frying
- Powdered sugar for dusting
Nutrition Facts
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Instructions
In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Roll out the dough to 1/2-inch thickness. Use a round cutter to cut out dough circles. Cover and let rise for another 30 minutes.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Once cooled slightly, use a piping bag to fill each sufganiyah with custard. Dust generously with powdered sugar before serving.
Chef's Tips
- Yeast Activation: Ensure your milk is warm but not too hot to avoid killing the yeast.
- Frying Temperature: Maintain oil temperature for even cooking and to prevent greasy doughnuts.
- Filling Tip: Use a skewer to make a small hole before piping in the custard for easier filling.
- Storage: Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Variation: Try different fillings like jam, chocolate, or dulce de leche for variety.
