This sufganiyot recipe will find a spot at your holiday table every year. They’re beautiful, fun, easy to make, and taste so good.
- 1 package dry yeast
- 3 tablespoons granulated sugar, divided
- 1/4 cup water
- 1/2 cup lukewarm milk
- 3 1/2 cups unbleached all-purpose flour, plus more for rolling
- 1 large egg
- 1 large egg yolk
- Finely grated zest of 1 lemon
- 3 1/2 tablespoons unsalted butter, room temperature
- 1 pinch kosher salt
- 1 cup apricot jam
- Neutral oil, for frying
- Powdered sugar, for rolling
- In a large bowl, dissolve 1 tablespoon of the yeast and 1 tablespoon of the granulated sugar in the water and allow the yeast to bloom. Stir in the milk.
- Add the flour, egg and egg yolk, lemon zest, butter, salt, and the remaining 2 tablespoons of the granulated sugar. Mix with your hands, then knead the dough on a work surface until it becomes sticky yet elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for at least 1 hour. If you want to prepare it ahead, place the dough in the refrigerator overnight, then let it warm to room temperature.
- Dust a work surface with flour. Roll out the dough to ½ inch thick. Using the top of a glass, cut into rounds about 2 inches in diameter. Let the dough rise for 30 minutes more.
- Pour at least 2 inches of oil into a heavy pot and heat until it’s about to bubble (or do as I often do in an electric wok at 375°F).
- Working with 4 to 5 at a time, drop the dough into the oil. Cook, turning when browned, for about 3 minutes on each side. Drain on paper towels. Using a pastry or cupcake injector, insert a teaspoon of jam into each doughnut. Roll the sufganiyot in powdered sugar (or you can use more granulated sugar) and serve immediately.