Sufganiyah

Jews traditionally eat fried foods to commemorate the miracle of the Hanukkah temple oil. The custom of eating fried pastries dates back to the 12th century. Sufganiyat (סופגנייה) are round doughnuts enjoyed around the world during the festival. This recipe originated in 16th-century Europe and became known as Berliner in 19th-century Germany. Polish Jews, who called it Pączki (Ponchik), fried the doughnut in schmaltz (chicken fat) rather than lard because of kashrut laws. According to an Israeli folktale, the name “sufganiyah” comes from “Sof Gan Yud-Heh” (“סופ גן יה”), which translates to “the end of the Lord’s garden”. This links it to Adam and Eve’s expulsion from Eden, where they supposedly found comfort in the sufganiyah.

You will need:

oil for frying
7g dry yeast
1/4 cup water
1/3 cup soy milk
1 tablespoon lemon juice
1/3 cup brown sugar
1/2 teaspoon salt
4 or 5 cup flour
3 egg yolks
apricot jam
vanilla sugar

Procedure:

Mix water, soy milk, sugar, juice and dry yeast. Melt butter and add to yeast mixture. Beat eggs and salt. Add flour, mix and knead by hand to form a soft dough. Let rise for 1-1/2 hours. Roll out dough and cut out circles (approx. 5 cm). Place a spoonful of jam in the middle. Flip the second part of the dough over. Press around the raised areas with your fingers to bring the dough together and cut out doughnuts with a cookie cutter. Let the circles rise for 1/2 hour. Fry at 200 °C for about 3 minutes, turning once. Let the doughnuts drain on a sieve and sprinkle with vanilla sugar.

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