Soufganiyot

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Preparation info
  • Makes

    Ten to Twelve

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

At Chanukkah time, Jews eat foods cooked in oil: Latkes for a Shkenazim, syrup-dipped flat fritters for Tunisians, Loukomades for Greek Jews. Israeli Jews eat Soufganiyot, wonderful jam-filled doughnuts.

Ingredients

  • 225 g/8 oz/2 cups strong white bread flour, warmed
  • 2.5

Method

  1. Sift the flour into a bowl with the salt. Stir in the yeast. Make a well and add the egg, milk and sugar.
  2. Mix together well to form a soft dough, adding a little more milk if necessary to make a smooth, but not sticky, dough.