Israel

Sufganiyot

Pillowy jam filled doughnuts with a snowfall of sugar. Israel's Hanukkah obsession.

150 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayFried yeast doughnuts with red jam and powdered sugar.

The original

473kcalsame

8 gproteinsame

2 gfibresame

150minutessame

These are sufganiyot.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)3¼ cups

Instant dry yeast2 tsp

Sugar⅓ cup, divided

Milk¾ cup, warm

Egg2

Butter3 tbsp, soft

Salt½ tsp

Cooking oil (vegetable oil)for deep frying (amount absorbed)

Fruit jam (jam or preserves)⅔ cup strawberry jam

5 steps

1Mix flour, yeast, 50 g sugar, salt, warm milk and eggs. Knead in the butter until smooth and elastic. Cover and rise until doubled.
2Roll 1.5 cm thick, cut 7 cm rounds and leave on floured paper to rise again.
3Fry a few at a time in oil at 170°C, turning once.
4Drain, then pipe jam into each through a small hole in the side.
5Roll or dust with the remaining sugar.

Serve it like this

Pile on a platter with a heavy dusting of sugar, one cut open to show the jam. Serve the same day.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.