How to Make Hanukkah Donuts – Sufganiyot Secrets

1. Mix yeast and sugar in hot water in a two cup measuring cup or small bowl (see video for how to get the perfect temp water without a thermometer!). stir gently then let sit for 5 minutes till yeast is dissolved and starting to expand.
2. Pour yeast and sugar mixture into mixer and add 4 cups flour. Mix until combined.
3. Add the eggs one at a time to the dough, mixing completely before adding the next one.
4. Add the salt and optional flavorings to the dough.
5. Turn mixer on medium and add flour, one cup at a time, until dough forms a ball and cleans the sides of the bowl. Touch test the dough and make sure it’s not too sticky. It should not come off on your finger when you poke it.
6. Add the butter and mix until it is fully incorporated into the dough. Set a timer and knead the dough for 15 minutes – this is key to getting a great rise on your donut!
7. Let dough rise, covered, in a warm place for 30 minutes. 
8. Divide the dough into 40 pieces. Using the counter top and a cupped hand, firmly roll the pieces into smooth, round balls.
9. Place each donut on its own square of parchment paper (cut the larger sheets to 4 in. square) and then on cookie sheets and cover with plastic wrap you have greased as well so it doesn’t stick to the rising dough. Let rise in a warm place until double or triple in size. 
10. Next get your oil heating. Goal temp is 325 degrees. You know it’s close to ready when a wooden spoon inserted in the hot oil releases bubbles.
11. When your donuts have at least doubled in size, test one in the hot oil. Lift it by its parchment paper so you don’t disturb the rise, and gently put the whole thing – paper and all, into the oil. Pull the paper out with tongs immediately after (it will slide right out from under the donut) so the donut cooks evenly. 
12. Cook one one side till it’s deep, gold brown, then flip it by pushing it with a spoon or chopstick to make it roll over. Cook for another minute or two till it’s the same color as the other side, then lift to a cooling rack to drain.
13. Once it’s cool enough to touch, break the donut open to test for doneness. If your donut is fluffy all the way through, you are ready to fry up the rest. If it is still gooey in the middle after having fried it to a dark golden brown, then lower your oil temperature by 10 degree increments and keep testing till you find the temp that works for your donuts – cooking them through without making the outside too dark.
14. Once your oil temp is correct, fry 4-5 donuts at a time (don’t overcrowd) until all donuts are done. Work quickly or the last of your donuts will be over risen by the time you get them in the hot oil and this results in lumpy shapes.
15. Let cool completely and then fill with your filling of choice.

Mix all ingredients in a bowl, add more milk or powdered sugar till you get a ‘dippable’ consistency.

Mix all ingredients in a bowl with a whisk, adjust consistency by adding more milk or powdered sugar till it’s smooth and “dippable”.

Whip cream until stiff.

Stir jelly thoroughly with a fork to help break it up.

Fold jelly gently into the whipped cream

transfer to piping bag to pipe into donuts

Place cookies into a gallon plastic bag, seal it, and use a rolling pin to crush them into fine crumbs.

Whip the cream until stiff.

Gently fold crumbs into cream.

Use a piping bag to fill the donuts with filling.

Dip the donuts in vanilla frosting, then sprinkle with more crumbs.