Recipes Breakfast & Brunch Breakfast Breads & Pastries Doughnuts Hanukkah Doughnuts Be the first to rate & review! Don't wait until Hanukkah to make these festive sufganiyot! Flavored with just a touch of brandy, they're rolled in cinnamon sugar and filled with strawberry jam. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on December 10, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: John Kernick Active Time: 30 mins Total Time: 4 hrs Yield: 24 doughnuts Jump to recipe Hebrew for doughnuts, sufganiyot are the most popular Hanukkah food in Israel. Bakeries and markets start frying them weeks before the actual holiday and keep going until the week after. With TV chef Andrew Zimmern's recipe, you can prepare them year-round. Frequently asked questions What are the flavors of sufganiyot? These fried treats are simply made from balls of yeast dough and filled with chocolate, creams, curd, or jam. Andrew Zimmern sticks with classic strawberry jam, but feel free to use your own favorite. What oil do you fry doughnuts in? Jelly doughnuts date back to the 15th century and were originally fried in lard; today, they're fried in oil. To let the flavors of the doughnuts shine, it's best to use a neutral-tasting oil that can withstand high temperatures, such as canola or vegetable oil. Though frying oil can be reused, it does take on the flavors of whatever's been fried in it, so don't fry your doughnuts in oil that's been already used for savory applications. Note from the Food & Wine Test Kitchen Doughnuts are of course best enjoyed as fresh as possible, but should you have any leftovers, these can be stored in an airtight container overnight. Cook Mode (Keep screen awake) Ingredients 3/4 cup whole milk 1 tablespoon active dry yeast 3 cups plus 1 tablespoon all-purpose flour 1/3 cup superfine sugar 6 tablespoons unsalted butter, diced, at room temperature 1 large egg 4 teaspoons Armagnac or apple brandy 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 5 cups canola oil, plus more for brushing 1 cup granulated sugar 1 tablespoon ground cinnamon 3 cups strawberry jam Directions In a small microwavable bowl, warm the milk at high power to 110°F, about 1 minute. Sprinkle the yeast over the milk and let stand until foamy, about 10 minutes. In a stand mixer fitted with the dough hook, combine the flour with the superfine sugar. Add the milk mixture, the butter, egg, Armagnac, vanilla, and salt. Knead at low speed, scraping down the side of the bowl, until the dough starts to come together, about 4 minutes. Increase the speed to medium and knead until the dough is soft and pulls away from the bowl, about 10 minutes. Lightly brush a large bowl with oil. Place the dough in the bowl, cover with plastic wrap, and let stand in a warm spot until doubled in size, about 2 hours. Lightly brush 2 rimmed baking sheets with oil. Punch down the dough and cut in half. Roll each half into a 12-inch log. Cut each log into 12 equal pieces, roll into balls, and arrange on the prepared baking sheets, about 3 inches apart. Cover with plastic wrap and let stand until doubled in size, about 1 1/2 hours. In a medium bowl, combine the granulated sugar with the cinnamon. In a large saucepan, heat the 5 cups of oil over moderate heat to 325°F. Working in batches, fry the doughnuts, turning once, until golden, about 2 minutes per side. Using a slotted spoon, transfer the doughnuts as they're done to the cinnamon sugar and toss to coat. Let cool on a rack, about 15 minutes. Spoon the jam into a pastry bag or small resealable plastic bag with one corner snipped. Pipe about 2 tablespoons of jam into two opposite ends of each doughnut and serve as soon as possible. Originally appeared: December 2017 Rate It Print