Donuts for Hannuku "Sufganiot"

Category5 774 Last Update: Mar 22, 2021 Created: Mar 20, 2021 0 0 0
Donuts for Hannuku
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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Yeast donuts with jam like Berliners, only the jam is not pumped into the ready-made ones with a syringe, but is placed immediately before frying. The dough is kept in the cold overnight, saturated with aroma and taste due to a long, cold holding

Ingredients

Directions

  1. Mix dry ingredients - flour, yeast, salt, sugar. Add yolks, water and oil. Mix everything with a mixer or in HP until elasticity for 5-8 minutes. Cover with plastic wrap and refrigerate overnight. The next morning, take out the dough and let stand for 30 minutes at room temperature.
  2. Lightly dust the rolling surface with flour. Roll out the dough to a thickness of 6-7 mm. Beat the protein until stiff peaks. Cut out dough circles with a diameter of about 5-6 cm.
  3. Grease a circle of dough around the edge of the circle with protein, put half a teaspoon. jam in the middle and cover with a second circle of dough. Press the circles tightly, without gaps, to each other. Arrange on baking paper for proofing. Cover and let stand for about 30 minutes.
  4. Heat deep fat (oil height approx. 8 cm) to just above medium temperature. Fry on both sides for about a minute or until beautifully dark golden brown. Place on paper towels to absorb excess oil. Immediately roll hot in icing sugar and serve hot.

Donuts for Hannuku "Sufganiot"



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

Yeast donuts with jam like Berliners, only the jam is not pumped into the ready-made ones with a syringe, but is placed immediately before frying. The dough is kept in the cold overnight, saturated with aroma and taste due to a long, cold holding

Ingredients

Directions

  1. Mix dry ingredients - flour, yeast, salt, sugar. Add yolks, water and oil. Mix everything with a mixer or in HP until elasticity for 5-8 minutes. Cover with plastic wrap and refrigerate overnight. The next morning, take out the dough and let stand for 30 minutes at room temperature.
  2. Lightly dust the rolling surface with flour. Roll out the dough to a thickness of 6-7 mm. Beat the protein until stiff peaks. Cut out dough circles with a diameter of about 5-6 cm.
  3. Grease a circle of dough around the edge of the circle with protein, put half a teaspoon. jam in the middle and cover with a second circle of dough. Press the circles tightly, without gaps, to each other. Arrange on baking paper for proofing. Cover and let stand for about 30 minutes.
  4. Heat deep fat (oil height approx. 8 cm) to just above medium temperature. Fry on both sides for about a minute or until beautifully dark golden brown. Place on paper towels to absorb excess oil. Immediately roll hot in icing sugar and serve hot.

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