← Back to Search Results
frying Jewish
Israeli Doughnuts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Soofganiyot

For many Israeli children soofganiyot, or doughnuts without holes, are the most anticipated Hanukkah treat. During Hanukkah they are everywhere-sold at bakeries, supermarkets, and even at the corner grocery store. (In the United States, look for them in Jewish bakeries.) Some are filled with red jam; others are plain. Many Israelis also make them at home and serve them sprinkled with powdered sugar. Most use a traditional yeast dough but some prepare quicker versions from batters lightened by baking powder or eggs.

Yield: Makes about 12 large doughnuts (not including the scraps)

Ingredients

  • ¾ cup lukewarm water
  • 2 envelopes dry yeast (each ¼ ounce)
  • ¼ cup sugar
  • 4 cups all-purpose flour, or more if necessary
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 6 tablespoons (¾ stick) butter or margarine, at room temperature, cut into bits
  • 1 teaspoon vanilla extract
  • Grated rind of 1 lemon
  • 2 teaspoons salt
  • About 6 cups vegetable oil (for deep-frying)
  • Powdered sugar

Directions

1. Pour ½ cup lukewarm water into a small bowl. Sprinkle yeast on top and add 1 teaspoon sugar. Let stand 10 minutes or until yeast is foamy.

2. Spoon 4 cups flour into the large bowl of an electric mixer fitted with a dough hook. Make a well in center of flour. To the well add remaining sugar, eggs, yolks, butter, vanilla, grated lemon rind, remaining water, and salt. Mix the ingredients in the well until blended. Add yeast mixture. Mix until the ingredients come together to form a dough.

3. Knead with dough hook at medium speed, scraping down the dough occasionally, 5 minutes. If the dough is very sticky, add 2 tablespoons flour. Knead 5 more minutes or until very smooth. Put dough in a clean, oiled bowl and turn to coat it with oil. Cover with a damp cloth and let rise in a warm place 1 to 1½ hours or until doubled in volume.

4. Lightly coat a large tray with flour. Roll out half the dough on a floured surface until it is ½-inch thick, flouring dough occasionally. With a 2½- to 3-inch cutter or a glass of similar diameter, cut dough into rounds. Transfer rounds to tray, placing them ½-inch apart. Continue with remaining dough. Cover rounds with a damp cloth and let rise in a warm place about 30 minutes. Knead the scraps of dough, put them in an oiled bowl, cover with a damp cloth, and let rise for about 30 minutes.

5. Line a tray with paper towels. Pour oil into a deep fryer or deep, heavy saucepan. Do not fill pan more than halfway with oil. Heat oil to 350°F; if a deep-fat thermometer is not available, test by adding a small piece of dough to oil; oil is hot enough when it bubbles gently around dough. Add 4 or 5 doughnuts; do not crowd them. Fry doughnuts about 3 minutes on each side or until golden brown. If they brown too quickly, reduce heat so they have a chance to cook through. Drain on paper towels. Pat the tops gently with paper towels to absorb excess oil.

6. If you like, make more doughnuts with the scraps; they won’t be as light but will still be good.

7. Put soofganiyot on a serving dish and sift powdered sugar over them. Serve hot, warm, or at room temperature.

Notes

Although this recipe can be made by hand, it is easier made with an electric mixer fitted with a dough hook.


© 2000 Faye Levy

Note from Cookstr's Editors

Nutritional information is based on a serving size of 1 doughnut and does not include the Powdered Sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

358kcal (18%)
17mg (2%)
0mg (0%)
71mcg RAE (2%)
73mg
11mg
6g
4g
1g
37g
85mg (28%)
403mg (17%)
5g (25%)
21g (32%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
mom-a-licious Mom-a-Licious
by Domenica Catelli
raos-cookbook Rao's Cookbook
by Frank Pellegrino
martin-yans-china Martin Yan's China
by Martin Yan
baked-explorations Baked Explorations
by Matt Lewis
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cook-with-jamie Cook with Jamie
by Jamie Oliver
mexican-everyday Mexican Everyday
by Rick Bayless
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?