When I was pregnant with Charlie I had a rather unfortunate craving for doughnuts. Thinking about it now, actually makes me nauseous. Fried in heavy vegetable oil, lathered with “maple” icing or stuffed with “cream”. Very unhealthy. During Chanukah I knew I’d be making doughnuts, but wanted to create a guilt-free {or at least less guilty} version.
I think I hit the nail on the head, quite frankly. While they are fried, I used organic coconut oil {safe to heat up to 350° F.} instead of vegetable oil. It makes a world of difference, they’re light and delicious. This is just the sufganiyah foundation, so to speak, no fillings just yet. These are simply tossed in sugar. Next year I’ll experiment a bit more and come up with some on-par fillings.
Here’s the mister’s description of the sufganiyah batch I made during Chanukah: “light, flavorful, guiltless, addictive”. Addictive might be an understatement…
See Sufganiyot aka Doughnuts on Key Ingredient.
| Suganiyot aka Doughnuts |
Recipe type: Desserts, Brunch,
Author:
Prep time: 1 hour
Cook time: 5 mins
Total time: 1 hour 5 mins
Serves: 40+
During Chanukah, I made doughnuts for the first time. And my hips didn’t hate me for it.
Ingredients
- 1 1/4 cups warm water
- 1 TB yeast
- 6 TB vanilla-infused organic sugar
- 1 tsp kosher salt
- 1/4 cup organic coconut oil, melted
- 3 medium eggs
- 1/2 tsp organic vanilla extract
- 1/2 tsp Fiori di Sicilia
- Zest of a small lemon
- Between 4 1/2 and 5 cups of all-purpose flour {or use a mixture of all-purpose and bread flour, equal parts}
- Organic coconut oil, for frying
- Powdered sugar {or “snow” non-melting sugar}, for decoration
Directions
- In a large bowl, using a stand mixer, mix together yeast, water, sugar, salt, oil, egg, extracts, and lemon zest; blending well.
- Add in most of the flour, kneading until it forms a soft dough. Add more flour as needed, the dough should be smooth and elastic, slightly sticky.
- Cover the dough directly with plastic wrap then do a double covering over the bowl itself. Place in the fridge for at least 30 minutes, but can rest overnight.
- If the dough has risen, punch it down.
- Heat oil in a deep skillet or fryer to 340° F.
- Using a cookie scoop {or rounded teaspoon}, drop dough carefully into hot oil and fry until undersides are deeply golden in color. Flip carefully and finish frying on the other side.
- ** It helps to fry a tester doughnut before doing a full batch to gauge the cooking time. Once done, cut it open to check that the center is cooked fully.
- Do not over crowd your pan, that will lower the oil’s temperature. Be sure to check your thermometer between batches as well for consistent quality.
- Remove doughnuts using a slotted spoon and drain well on a wire rack lined with paper towels.
- Roll gently in powdered sugar and serve.
P.S. here is a kosher pure Fiori di Sicilia extract. It’s a {not-so} secret ingredient that I absolutely adore using!
About Mrs. Cox
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a 
