COVID-19 Update: Our retail store in Napa has reduced hours. Please call (707) 778-1750 ext. 2 for the most up to date information.

We are processing online and wholesale orders. Our warehouse is closed to the public, and do not have order pickups available at our Petaluma Warehouse. Please call or email us if you have any questions. (707) 778-1750 ext. 1 • salesorders@wholespice.com

Be Kind. Stay Safe.

Shopping Bag

You have no items in your shopping cart.

Search

Israeli Donuts (Sufganiyot)

Israeli Donuts (Sufganiyot)
At Hanukkah we make these jam-filled delights every day!

(Makes about 20)

2 Tbs. dry yeast
1 1/4 cups warm water
6 cups flour
4 eggs
8 Tbs. sugar
3 vanilla beans, scraped, with the seeds reserved
Zest of 1 orange
6 Tbs. vegetable oil
1 Tbs. rum
1/4 Tsp. salt
Vegetable oil for frying
Strawberry jam for filling
Powdered sugar for sprinkling

In a small bowl, combine yeast, warm water and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center and add to it the eggs, yeast mixture, sugar, scraped vanilla beans and seeds, orange zest, oil, rum and salt.

Using a wooden spoon, stir until a sticky dough forms.

On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 10 minutes (add more flour if necessary).

Place dough in an oiled bowl, cover with plastic wrap and set in a warm place to rise until doubled, 1 to 1 1/2 hours.

On a lightly floured work surface, roll dough to 1/4-inch thickness.

Using a round cutter or drinking glass, cut into rounds.

Cover the rounds with plastic wrap and let rise 30 minutes.

In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Have a saucepan cover handy.

Using a slotted spoon, carefully slip 4 rounds into oil.

Cover and fry until golden, about 40 seconds to 1 minute. Uncover.

Turn doughnuts over, cover pan again and fry until golden on other side, another minute.

Using a slotted spoon, transfer to a paper-towel-lined baking sheet.

Repeat with the remaining doughnuts, 4 at a time.

Fill a pastry bag, fitted with a #4 tip, with jam.

Using a wooden skewer or toothpick, make a hole in the side of each doughnut.

Fit the pastry tip into a hole and pipe about 2 teaspoons jam into each doughnut.

Sprinkle with powdered sugar and serve warm.

Cooks note: It is very important not to fry the doughnuts in oil that is too hot, or they will be cooked from the outside and remain doughy inside.