Ingredients and Weight:
- 1 1/2 cups warm water (110-115°F)
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 2 tablespoons unsalted butter, softened
- 2 eggs
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
Filling:
- 1 cup raspberry jam
- 1 cup apple butter
- 1/2 cup chocolate chips
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Sprinkles (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the warm water and sugar. Sprinkle the yeast over the water and let stand for 5 minutes, or until foamy.
- Add the butter, eggs, salt, and 2 cups of flour to the yeast mixture. Mix until well combined. Add the remaining 1 1/2 cups of flour, 1/2 cup at a time, until the dough is smooth and elastic.
- Divide the dough into 8 equal pieces and place on a lightly floured surface. Roll out each piece into a 6-inch circle.
- In the center of each circle, place 1 tablespoon of raspberry jam, 1 tablespoon of apple butter, and 1/4 cup of chocolate chips.
- Fold the edges of the dough over the filling and pinch to seal. Place the sufganiyot on a greased baking sheet and let rise in a warm place for 30 minutes, or until doubled in size.
- Heat 2 inches of vegetable oil in a large saucepan or Dutch oven to 350°F. Fry the sufganiyot in batches of 2-3 at a time for 10-12 minutes, or until golden brown. Drain on paper towels.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Dip the top of each sufgania in the glaze and then sprinkle with sprinkles, if desired.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 5g
Dish Characteristics:
- Fluffy and tender dough
- Sweet and flavorful filling
- Glazed with a sweet and sticky glaze
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These sufganiyot were absolutely delicious! The dough was so light and fluffy, and the filling was just the right amount of sweetness. I especially loved the chocolate chips." - Sarah
- "I made these for my Hanukkah celebration and they were a huge hit! Everyone loved them, and I will definitely be making them again." - David
- "These sufganiyot were so easy to make, and they turned out so well! I will definitely be making these again and again." - Jessica
Special Precautions and Tips:
- Be sure to heat the oil to the correct temperature before frying the sufganiyot. If the oil is too hot, the sufganiyot will brown too quickly and the dough will not cook through.
- Do not overcrowd the pan when frying the sufganiyot. This will cause the oil temperature to drop and the sufganiyot will not cook evenly.
- Let the sufganiyot cool slightly before glazing them. This will help the glaze to set properly.
