Hanukkah is coming and that means Sufganiyot!
If you've always wanted to make them at home, here is Eva's homemade Sufganiyot recipe.
The Jewish holiday version of doughnuts are everything you want in winter comfort food – sweet, hot and full of carbs :)
My master-chef Hungarian-born landlady lives across the lawn from me, and I just happened to walk in as she was making her own version of them.
She generously agreed to share her secret recipe – time to take notes!
The Secret, Eva says, is to make them small.
Tip: The alcohol prevents the Sufganiyot from soaking up too much oil when you fry them.
You will also need:
Mix everything together in a mixer.
Add the water or milk slowly to the mix until you get a rather soft and sticky dough.
Continue mixing until the dough comes off the mixer prong.
Ball it up in a bowl (the mixer bowl is fine) spray lightly with oil, cover with cloth and let the dough rise until it doubles in volume.
Spread a lot of flour on your working surface.
Roll out the dough to a thick layer.
Cut out SMALL circles.
They must be small because they will double in size on the second rising and once again when you fry them!
Eva makes "Birds" from the leftover dough.
Place the circles on a well-oiled tray, cover with a cloth and let them rise again for about half an hour.
Heat up a medium-sized deep pot with canola oil.
Test the oil temperature – dip a spoon in the oil: if small bubbles appear around it, it's the right temperature.
You can also try putting a small piece of dough in the oil – if the bubbles are too big, the oil is too hot!
In that case, either add more cold oil or take the pot of the stove for a bit.
Fry only 3-5 Sufganiyot at a time, so you have control over them.
The frying happens very fast, and you'll need to keep up – turn then over in time and take them out in time before they burn!
Put a bunch in the pot and cover with the lid.
Best to have a transparent lid so you can see what's happening.
Optional: Only for the experienced and the brave:
CAUTION! This is dangerous!
If you are brave – and quick! – try steaming them:
I must again caution you that this stage is optional and dangerous!
Eva's been doing it "for a million years" and she knows what she's doing.
When one side is golden, quickly turn them over.
When both sides are golden-brown, take the Sufganiyot out to a tray lined with paper towels.
Let them cool and let the paper soak up the excess oil.
To serve: Sprinkle with powdered sugar.
More options – stuff them with your favorite jam or melted chocolate using a large kitchen syringe.
Be-te-avon! Happy Hanukkah!