Sufganiot Recipe - Allrecipes.com
Sufganiot Recipe
  • READY IN 1+ days

Sufganiot

Recipe by  

"Sufganiot (doughnuts) filled with sweet cheese or preserves. Perfect for Hanukkah. For a change from cheese-filled suphganiot, inject some with teaspoons of jam."

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Ingredients Edit and Save

Original recipe makes 24 doughnuts Change Servings
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  • PREP

    1 day 1 hr 20 mins
  • COOK

    30 mins
  • READY IN

    1 day 1 hr 50 mins

Directions

  1. Dissolve the yeast and 2 tablespoons white sugar in the warm milk.
  2. Sift flour into a large bowl. Make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator.
  3. Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2-inch rounds. Cover and let rise for about 15 to 20 minutes.
  4. In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar, and vanilla. Beat until well combined.
  5. Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds.
  6. In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil in batches, turning when browned. Drain on paper towels and roll in confectioners' sugar.
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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Dec 27, 2005

excellent! And easy to follow recipe. Thanks so much for sending this in. My family has a new Chanukah tradition.

 
Nov 30, 2010

Of course you can fill sufganiot with cheese for Chanukah, remember the story of Judith the heroine? she used cheese, because of that cheese is one of the ingridients used in Chanukah. Now, I agree in filling the sufganiot after is been fried. Thanks Rachel for this recipe!

 
Nov 30, 2010

Had trouble with the dough, it was to heavy and it didn't taste to good.

 
Dec 12, 2012

This recipe makes good sufganiot. We mixed ours in a bread machine and let it rise until more than doubled in volume -- about 1.5 hours. We rolled dough to about 3/8 inch thick and cut into circles about 2.5 inches in diameter. Then let rise until again doubled in volume. Fry in oil until lightly browned on both sides. Let them drain/cool on a drying rack over paper towels, puncture through to the center with a small thin knife, and then fill through that slit using a cake decorator with a long thin tip. We filled some with raspberry preserves, some with Marion berry, and (at our daughter's request) some with marshmallow fluff. We sprinkled confectioners sugar over the top - rather than rolling them in it. Nothing wrong filling them with cheese. Happy Chanukah!!!

 
May 20, 2013

i failed in my first ever attempt to make these. however even tho they turned out funny they still tasted good. i always have next year :)

 

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Nutrition

  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 38.8 g
  • 60%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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