Classic Hanukkah Donut Recipe

Why Make This Recipe

Classic Hanukkah donuts, also known as sufganiyot, are a cherished part of the festival. These sweet treats symbolize the miracle of the oil that lasted eight days. Making them at home allows you to share the joy and warmth of Hanukkah with family and friends. Plus, the combination of fluffy donuts filled with strawberry jam and dusted with powdered sugar is simply irresistible!

How to Make Classic Hanukkah Donuts

Ingredients:

• 9 cups/2 liters oil for deep frying
• Powdered sugar
• 9 ounces/250 grams strawberry jam
• 3½ cups/500 grams flour
• 1 ounce/25 grams fresh yeast
• ½ cup/100 grams sugar
• 1 cup/250 milliliters warm milk
• 3 tablespoons/40 grams soft butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Directions:

1. In a mixer bowl, combine flour, yeast, and sugar. Attach the dough hook.
2. Warm the milk and butter slightly in the microwave until lukewarm. Gradually pour the milk and butter into the mixer bowl.
3. Add eggs, vanilla, and finally the salt while kneading. Continue kneading for at least 5 minutes until the dough is smooth but sticky.
4. Transfer the dough to a greased bowl (use oiled or floured hands). Cover with plastic wrap and let it rise for 1 hour at room temperature, then refrigerate for 1 hour or overnight.
5. Deflate the dough, place it on a floured surface, and divide it into 2.12-ounce/60-gram portions. Roll into balls, placing the seam side down.
6. Place each ball on a square of parchment paper or floured surface. Lightly oil the dough balls with cooking spray or brush with canola oil to prevent drying. Cover with a towel and let rise until doubled in size.
7. Heat oil to 320–340°F (160–170°C). Test with a wooden spoon or a small piece of dough for bubbles.
8. Gently place the dough balls in the oil, parchment side up. Remove the parchment after a few seconds. Fry each side for 2 minutes until golden. Avoid burning or undercooking.
9. Transfer to paper towels. Poke a hole in each donut and fill with jam or your choice of spread while still warm. Dust with powdered sugar and serve.

How to Serve Classic Hanukkah Donuts

Serve these delicious donuts warm or at room temperature. Arrange them on a festive plate and dust generously with powdered sugar. They make for a delightful dessert or snack that everyone will love during Hanukkah celebrations.

How to Store Classic Hanukkah Donuts

Store any leftover donuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze the plain donuts (without filling) for up to a month. Just thaw them at room temperature and dust with powdered sugar before serving.

Tips to Make Classic Hanukkah Donuts

• Make sure your oil is at the right temperature before frying to get a nice golden color.
• Don’t skip the refrigeration step; it helps develop the flavor and texture.
• Use your favorite filling like chocolate or custard for a fun twist!

Variation

If you want to try something different, you can fill the donuts with chocolate spread or custard instead of strawberry jam. You could also add a hint of lemon or orange zest to the dough for an extra burst of flavor.

FAQs

1. Can I use dry yeast instead of fresh yeast?
   Yes, you can use dry yeast. Use about 0.35 ounces (10 grams) of dry yeast and follow the same process.

2. Can I make the dough ahead of time?
   Absolutely! You can prepare the dough and keep it in the fridge overnight. Just let it come to room temperature before frying.

3. Why did my donuts not puff up?
   If your donuts are not puffing up, the yeast may not have activated properly, or the oil may not have been hot enough. Make sure to check these factors!

Sweet Potato Casserole with Marshmallows

A comforting and classic side dish, this sweet potato casserole features creamy mashed sweet potatoes topped with a sweet, toasted marshmallow crust.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 8 people

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Sweet Potato Mixture

• 3 lbs Sweet Potatoes peeled and cubed
• 1/2 cup Unsalted Butter melted
• 1/2 cup Brown Sugar
• 1/4 cup Milk or heavy cream
• 1 tsp Vanilla Extract
• 1/2 tsp Salt

Topping

• 4 cups Mini Marshmallows
• 1/2 cup Pecan Halves optional

Equipment

• 9x13 inch Baking Dish
• Large mixing bowl
• Potato masher
• Saucepan (if boiling)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Boil or roast the peeled and cubed sweet potatoes until very tender; drain well if boiling.

Assembly

1. In a large bowl, mash the cooked sweet potatoes until smooth, then stir in melted butter, brown sugar, milk, vanilla extract, and salt.
2. Spread the sweet potato mixture evenly into the prepared baking dish.
3. Arrange the mini marshmallows (and optional pecans) in a single layer over the top of the sweet potato mixture.

Bake and Serve

1. Bake for 25-30 minutes, or until the casserole is heated through and the marshmallows are golden brown and puffed.
2. Serve warm and enjoy this sweet holiday classic.

Notes

For extra flavor, you can add a pinch of cinnamon or nutmeg to the sweet potato mixture. Watch the marshmallows closely during the last few minutes of baking to prevent burning.