Former “MasterChef Junior” semi-finalist Sadie Davis-Suskind looks forward to jelly doughnuts when Hanukkah, the eight-day Jewish Festival of Lights, starts.
“It’s one of my favorite holidays not only because it’s super-family-centric but also because it’s filled with delicious traditional Jewish foods, and foods that are very oily and fried in oil, which I quite like!” said Sadie. Oil is a frequent source of symbolic celebration during Hanukkah, representing a miracle in which oil that should have run out in one day lasted for eight days.
“There’s latkes [fried potato pancakes], which is a personal favorite,” she said. She also points out it’s clear where her dad’s preference lies — he’s “a total latke fanatic and demands latkes every single night of Hanukkah!” she laughs. Another of her favorite holiday foods is a red-wine brisket.
But, like most kids, she also has a soft spot for sufganiyot, jelly doughnuts fried, in — yes — oil. And, to the potential delight of doughnut-loving children and parents all around Puget Sound, she has agreed to share her family’s doughnut recipe here.
Sadie says enjoy! (Image: Rebecca Davis-Suskind)
Grandma Sally’s Scrumptious Sufganiyot
Mini-size version
Equipment
- Stand mixer with dough hook attachment
- Large deep pan
- Candy thermometer
- Plastic bag
Ingredients
- ½ cup sugar
- 1 packet active dry yeast
- 1 cup warm water
- 3¾ cups flour
- 1 teaspoon salt
- 1 tablespoon plus 2 tablespoons olive oil
- 3 tablespoons canola oil plus more for frying
- 6 large egg yolks
- ⅔ cup room temperature butter
- 2 cups fruit jam or jelly
- Powdered sugar for rolling
Directions
- Line a plate with paper towels and set it aside.
- In the bowl of your stand mixer, mix together your sugar, yeast, and water. Let this sit for about five minutes until the yeast is foamy, then add your flour, salt, both oils, and the egg yolks. Turn the mixer to low and mix for about 1 minute, until the dough comes together and forms into a ball.
- Slowly add your butter and allow the ingredients to mix for about one minute. Then, mix for another 2 minutes, scraping down the sides of the bowl as needed. Cover the bowl with a kitchen towel and let the dough rise for about four hours, or until it has quadrupled in size.
- When the dough has risen, take your pan and pour in canola oil, making it 2 inches deep. Heat the oil over medium heat until the candy thermometer reads 350°F.
- Using a spoon, ice cream scooper, or your hands, GENTLY drop golf ball-sized balls of dough into the oil. Fry the balls for about 4 to 6 minutes until they are golden brown. Continue to do this in batches, making sure not to overcrowd the doughnuts as they cook. Remove the cooked balls from the oil and place them on a paper plate to drain.
- When the doughnuts have cooled slightly, make a small hole in each with a sharp knife. Fill your plastic bag with the jam or jelly, close it tight (twisting the top of the bag to get out all the air), and snip off a small piece of the plastic. Poke the tip of the bag into each doughnut and fill each completely. Roll the doughnuts in powdered sugar and serve!
