She Strengthens

Hanukkah Tradition: Sugar-Crusted Donuts Filled with Joy

Celebrating the Miracle of Oil

Pillowy, sugar-crusted donuts, known as sufganiyots, are a beloved Hanukkah tradition. These sweet treats are fried in oil to commemorate the miracle of the oil that burned for eight days in the rededicated Temple in Jerusalem. Filled with your favorite jam or jelly, these donuts are a delight to indulge in.

The Perfect Recipe

With a yield of 35 servings, this recipe is perfect for sharing with family and friends during the Hanukkah celebration. The total preparation and cooking time is approximately 1 hour and 50 minutes, plus 2 to 2.5 hours for the dough to rise.

Gather Your Ingredients

• 2 Eggland’s Best eggs
• 6 tablespoons unsalted butter, softened
• 5 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup sugar
• 1 1/2 cups buttermilk
• 1/4 cup warm water
• 2 envelopes active dry yeast
• 4 cups canola oil, for frying
• Powdered sugar, for dusting
• Jams and jellies, for filling

Let the Magic Begin

To start, sprinkle yeast over warm water to dissolve, letting it stand for 10 minutes. In a large bowl, combine sugar, salt, eggs, butter, buttermilk, yeast mixture, and 3 cups of flour. Mix until an elastic dough forms.

Knead, Rise, and Roll

Knead the dough on a floured surface for 5 minutes. Place the dough in a large bowl, sprayed with nonstick spray, and cover with plastic wrap. Allow the dough to rise in a warm place until it’s doubled in size, about 1-1.5 hours. Turn the dough out onto a floured surface and roll out to 1/2-inch thick.

Cutting Out the Fun

Using a 1-in. round biscuit cutter or cookie cutter, cut the dough into rounds and place on a cookie sheet. Dip the cutter in flour before cutting the dough out to prevent sticking. Arrange the dough rounds on a cookie sheet and allow it to rise for another hour.

Frying Up the Treats

Heat 4 cups of canola oil over medium-high heat in a medium-size pot. When the oil is hot, slide 2-3 dough rounds into the oil using a wide spatula. Cook until golden brown, flipping halfway through. Remove from oil when both sides are golden brown; drain and cool on a paper towel.

The Finishing Touches

Fill the cooled donuts with your favorite jams and jellies. Poke a hole in the side of each donut with the handle of a wooden spoon. Fill a zipper-top bag with your filling and snip the corner off to create a pastry bag. Fill each donut with 1-2 teaspoons of jam and dust with confectioner’s sugar. Serve and enjoy!