The Doughnut That Tells a Story
Hello, my dear. Come sit. Let’s talk about doughnuts. But not just any doughnuts. These are special. We make them for Hanukkah. They are called sufganiyot. That’s a fun word to say. It means “spongy dough.”
We fry them in oil. This is important. The oil reminds us of a miracle long ago. A little bit of oil lasted for eight nights. So we eat fried foods to remember. Food can hold big stories. I think that’s wonderful. What’s a food that tells a story in your family?
A Little Spice in the Dough
The recipe has a secret. Just a pinch of cinnamon and nutmeg. It makes the kitchen smell like a hug. Doesn’t that smell amazing? It’s not a strong taste. It’s just a warm feeling in the background.
My granddaughter once asked why we add them. I said, “Because traditions can get cozy sweaters too.” We can add our own little touches. That’s why this matters. It shows food can grow with us. Fun fact: Nutmeg was once so precious, people carried it in tiny, locked boxes!
Patience is a Warm Bowl of Dough
This dough needs a long rest. You mix it and then you wait. For twenty whole minutes! I use this time to clean up. Or just to have a cup of tea. The dough is getting ready. It’s learning to be soft and stretchy.
I learned this the hard way. Once, I was in a hurry. I didn’t let the dough rest. My doughnuts were tough as little rocks. I still laugh at that. Good things take time. That’s a lesson for the kitchen and for life. Do you have a cooking mistake that makes you smile now?
The Magic of the Fry
Now for the exciting part. Frying! The oil must be just right. Not too hot, not too cold. You gently drop the puffy dough in. It sizzles softly. Watch them swim. They turn a perfect golden brown.
This is where the magic happens. The heat makes them puff up. They become light and airy inside. It’s like a little science show in your pot. Always fry with a friend. It’s more fun and safer too. Which do you like better: cake doughnuts or these fluffy, yeasty ones?
Filling with Joy
After they cool, we fill them. I use strawberry jam. It’s sweet and a little tart. You poke a small hole. Then you squeeze the jam inside. Stop when you see a little peek of red. It’s like giving each doughnut a happy heart.
A final dusting of powdered sugar makes them look snowy. This is why this matters. We take simple things. Flour, jam, oil. We turn them into joy to share. That is the best kind of cooking. It fills more than just our stomachs.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3½ cups (17½ ounces/496 grams) | |
| Instant or rapid-rise yeast | 2¼ teaspoons | |
| Ground cinnamon | ⅛ teaspoon | |
| Ground nutmeg | Pinch | |
| Milk | 1 cup | |
| Large eggs | 2 | |
| Granulated sugar | ⅓ cup (2⅓ ounces/66 grams) | |
| Table salt | 1¼ teaspoons | |
| Unsalted butter | 6 tablespoons | Cut into ½-inch pieces and softened |
| Vegetable oil | 2 quarts | For frying |
| Strawberry jam | 1 cup | For filling |
| Confectioners’ sugar | As needed | For dusting |
Instructions
Step 1: First, let’s wake up the yeast. Stir your flour, yeast, cinnamon, and nutmeg in your mixer’s bowl. Pour in the milk and crack in the eggs. Mix on low until it’s a shaggy dough. Then, just walk away. Let it rest for 20 minutes. This little nap makes the dough easier to work with later.
Step 2: Now, add the sugar and salt. Mix on low until the dough gets smooth and pulls from the bowl’s sides. This takes a few minutes. With the mixer running, add the soft butter pieces slowly. Let it mix until the dough is silky. (Truly soft butter is the secret here!) It will look beautiful. Doesn’t that smell amazing already?
Step 3: Put the dough in a greased bowl. Fold the edges into the middle, then flip it over. Cover it tightly with plastic. Let it rise until it’s double in size. This is a good time for a story. My first batch barely rose! I learned my kitchen was too cold. What’s your coziest, warmest spot in the house? Share below!
Step 4: Gently press the risen dough to pop the air bubbles. Roll it out on a floured counter. Use a round cutter for perfect circles. Place them on a greased baking sheet. Cover them and let them get puffy for an hour. I still laugh at that time I used a water glass as a cutter. It worked just fine!
Step 5: Carefully heat your oil in a big pot. You want it just hot enough. Gently drop in a few dough rounds. Fry them until they’re a perfect golden brown on each side. Let them drain on paper towels. The smell fills the whole house with joy. (A candy thermometer helps so much with this step.)
Step 6: Let the doughnuts cool a bit. Poke a small hole in each one with a chopstick. Fill a bag with jam and pipe it inside. You’ll see a little jam peek out. Finally, give them a snowy dusting of confectioners’ sugar. I always sneak one before serving. Serve them warm for the best, coziest treat.
Creative Twists
You can fill these delights with so many things. Try lemon curd for a sunny, tart surprise. Chocolate hazelnut spread makes them taste like a holiday candy bar. For a fun look, roll them in cinnamon sugar instead of powdered sugar. Which one would you try first? Comment below!
Serving & Pairing Ideas
These doughnuts are stars all on their own. For a pretty plate, add some fresh berries and mint leaves. A dollop of whipped cream on the side is never wrong. For a drink, hot cocoa with a peppermint stick is perfect for kids. Grown-ups might like a sweet dessert wine. Which would you choose tonight?
Keeping Your Doughnut Delights
These sugared delights are best fresh and warm. But I know life gets busy. You can store them for a day or two. Just place cooled doughnuts in a single layer. Use a container with a tight lid.
I do not recommend freezing them after frying. The texture becomes soggy. You can freeze the unrisen dough instead. Wrap it tightly for up to a month. Thaw it in the fridge overnight.
To reheat, use a toaster oven or regular oven. A quick 5 minutes at 300 degrees works. This brings back a little crispness. Microwaving will make them rubbery, I am afraid.
I once tried to save a whole batch for later. They were gone by morning! My grandson found them. Batch cooking the dough saves time. You can fry a few fresh each night. Have you ever tried storing it this way? Share below!
This matters because good food should bring joy, not stress. A little planning lets you share the warmth over all eight nights.
Common Little Hiccups & Fixes
First, the dough might not rise well. Your kitchen could be too cold. Find a warm, draft-free spot. I put mine near the oven. Yeast loves a cozy environment.
Second, the oil temperature is key. If it is too hot, they brown too fast. The inside stays doughy. Use a thermometer if you have one. I remember when I did not have one. I used a wooden spoon handle. Bubbles formed around it when the oil was ready.
Third, the jam might leak everywhere. Do not overfill the doughnuts. Stop when you see a little jam at the hole. Use a chopstick to make a good pocket first. Which of these problems have you run into before?
Getting the rise right builds your baking confidence. Controlling the oil gives you that perfect, fluffy bite every time.
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: I have not tried it myself. Use a good all-purpose gluten-free flour blend. Results may vary a little.
Q: Can I make the dough ahead?
A: Yes! The recipe says you can. Refrigerate the unrisen dough overnight. This is a wonderful time-saver.
Q: What can I use instead of strawberry jam?
A: Any jam or jelly you love will work. Raspberry is lovely. A vanilla custard is also delicious.
Q: Can I make the recipe smaller?
A: You can halve all the ingredients easily. Just use a smaller pot for frying.
Q: Any optional tips?
A: A dash of orange zest in the dough is nice. *Fun fact: In Israel, over 20 million sufganiyot are eaten during Hanukkah!* Which tip will you try first?
From My Kitchen to Yours
I hope you try making these pillowy treats. The smell of frying doughnuts is pure happiness. It fills your home with light.
I would love to hear about your kitchen adventures. Tell me about your family’s traditions. Have you tried this recipe? Let me know how it turned out in the comments.
Happy cooking!
—Elowen Thorn.
Sugared Hanukkah Doughnut Delights
Ingredients
Instructions
- Stir flour, yeast, cinnamon, and nutmeg together in bowl of stand mixer fitted with dough hook. Add milk and eggs. Mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook as needed. Turn off mixer, cover bowl with dish towel or plastic wrap, and let stand for 20 minutes.
- Add granulated sugar and salt and mix on low speed until dough is smooth and elastic and clears sides of bowl, 5 to 7 minutes. With mixer running, add butter, a few pieces at a time. Increase speed to medium-low and continue to mix until butter is fully incorporated and dough is smooth and elastic, 8 to 12 minutes longer, scraping down bowl halfway through mixing.
- Transfer dough to lightly greased large bowl. Gather edges up and fold inward to form loose ball shape, then flip dough seam side down. Cover bowl tightly with plastic and let dough rise at room temperature until doubled in size, 1½ to 2 hours. (Unrisen dough can be refrigerated for at least 8 hours or up to 24 hours; let sit at room temperature for 2 hours before rolling.)
- Line rimmed baking sheet with parchment paper and lightly grease parchment. Transfer dough to floured counter and sprinkle with flour. Gently press dough to expel air, then press and roll dough to ½-inch thickness (approximately 10 by 13 inches). Using 3-inch round cutter dipped in flour, cut 12 rounds. (Reserve dough scraps for doughnut holes or discard.) Carefully transfer dough rounds to prepared sheet using thin metal spatula (flour spatula as needed). Cover sheet with plastic and let dough rise at room temperature until puffy, about 1 hour.
- About 20 minutes before end of rising time, add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 335 degrees. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Using both your hands, gently drop 4 dough rounds into hot oil and fry until golden brown, about 2 minutes per side. Adjust heat as needed to maintain oil temperature between 330 and 340 degrees. Transfer doughnuts to prepared rack. Return oil to 335 degrees and repeat with remaining doughnuts. Let cool almost completely, about 10 minutes.
- Discard paper towels, leaving doughnuts on rack. Spoon jam into pastry bag or zipper-lock bag fitted with ¼-inch round pastry tip. Working with 1 doughnut at a time, use chopstick or skewer to poke hole through top of each doughnut, about halfway through, rotating to widen opening to about ½ inch. Insert pastry tip into opening and squeeze gently until jam just starts to appear around opening, about 1 tablespoon jam per doughnut. Dust doughnuts with confectioners’ sugar. Serve warm or at room temperature.
Notes
- For a variation, try filling with different jams, custard, or chocolate. The oil temperature is crucial for even cooking without absorbing too much oil.