Happy Hanukkah! We’re celebrating with sufganiyot, the traditional fried jelly doughnuts. We joined chef Alon Balshan, owner of Alon’s Bakery & Market, in the kitchen this week to learn how to make the sweet treats. Try making them at home yourself, or if you’d rather eat than bake, you can find them for sale at Alon’s. Find out everything you need to know about Hanukkah eats here.
- 500 g all-purpose flour
- 50 g sugar
- 7 g instant dry yeast
- 130 g milk (warmed)
- 5 egg yolks
- 130 g butter (softened)
- 1 tsp vanilla
- ½ lemon zest
- Mix ½ cup of the flour with yeast and 1 tsp of sugar. Add in ½ cup warm milk and mix well. Cover and let sit for 15 minutes.
- Mix in all additional ingredients to make a soft dough. Continue working the dough until elastic and non-sticky.
- Cover and place in warm area for one hour or until doubled in size
- Cut dough into small, 1.5 oz. pieces and roll to ½ inch thickness. Use a round cutter to make circles. Place on a clean towel and cover with plastic wrap or a towel to let proof until dough is lightweight.
- Heat oil to 350 degrees and carefully place each Sufganiyot into the oil. Fry for two minutes on each side, flipping with a spoon. When done, place on paper towel.
- Let cool for five minutes before using your favorite filling. A traditional filling is a prune jam, but most prefer raspberry jam. At Alon’s Bakery & Market, we offer dulce de leche, custard and Nutella. When done, dust with powdered sugar and serve.