Teach me how to sufganiyot
December 10, 2020 7:20 AM Subscribe
This year, I'm thinking I might finally try to make sufganiyot (traditional Jewish jelly donuts) for Chanukah. Do you have any recipes you recommend? And any tips for a first-time donut-maker? Thanks & chag sameach!
In case it helps broaden the answering pool - they're the same thing as pączki, berliners, berlinesas, boules de berlin, krapfen, etc. (except fried in oil rather than lard, obviously).
posted by trig at 9:59 AM on December 10, 2020
posted by trig at 9:59 AM on December 10, 2020
Make sure the oil is hot enough. The only way I know of to check it is trial and error, though.
posted by 8603 at 10:14 AM on December 10, 2020
posted by 8603 at 10:14 AM on December 10, 2020
I haven't made it, but I've been eyeing this sufganiyot recipe from Tori Avey. The instructions are very detailed.
posted by carrioncomfort at 5:03 PM on December 10, 2020
posted by carrioncomfort at 5:03 PM on December 10, 2020
I like this version from Vered Guttman (and they are perfectly good with supermarket jam)
posted by jindc at 7:56 PM on December 10, 2020 [1 favorite]
posted by jindc at 7:56 PM on December 10, 2020 [1 favorite]
I just made the smitten kitchen ones above, and they worked well except the oil got a little too hot at the end.
I’m not sure exactly why, but yes, you do want to make sure the temp is good. I used the smitten kitchen advice to save the scraps to test if the oil was hot enough at the beginning— but perhaps next time I will keep a few scraps for testing throughout so I don’t end up with the last few being extra crispy!
(Otherwise the recipe for was fairly easy to follow even though we did the “finicky” method, lacking any piping equipment)
posted by nat at 1:38 PM on December 13, 2020 [1 favorite]
I’m not sure exactly why, but yes, you do want to make sure the temp is good. I used the smitten kitchen advice to save the scraps to test if the oil was hot enough at the beginning— but perhaps next time I will keep a few scraps for testing throughout so I don’t end up with the last few being extra crispy!
(Otherwise the recipe for was fairly easy to follow even though we did the “finicky” method, lacking any piping equipment)
posted by nat at 1:38 PM on December 13, 2020 [1 favorite]
Response by poster: Thanks, all! I wound up following Cook's Illustrated's recipe for jelly donuts. They came out AMAZING. Have a look.
The key trick was using a clip-on digital thermometer (which fortunately we already had) to monitor the temperature of the oil. Otherwise it's very easy for it to get too hot, which will overcook your donuts, or too cold, which will leave them oily. Overall, it was much easier than I thought it would be!
posted by Conrad Cornelius o'Donald o'Dell at 10:28 AM on December 16, 2020
The key trick was using a clip-on digital thermometer (which fortunately we already had) to monitor the temperature of the oil. Otherwise it's very easy for it to get too hot, which will overcook your donuts, or too cold, which will leave them oily. Overall, it was much easier than I thought it would be!
posted by Conrad Cornelius o'Donald o'Dell at 10:28 AM on December 16, 2020
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posted by Easy problem of consciousness at 8:44 AM on December 10, 2020 [1 favorite]