Sufganiyot
Ingredients
- 1 kilo all purpose flour (Approx. 7 cups)
- 2 tbsp rapid rise/ instant dry yeast
- ¼ cup bread flour/ high gluten flour
- ½ cup sugar
- 2 tsp vanilla sugar
- pinch salt
- 4 eggs
- 2 tbsp brandy
- ½ cup oil
- 2½ cups water
Special equipment:
- Deep fryer (or fry in a pot using a candy thermometer)
- Tongs
- Parchment paper squares (or cut squares yourself)
Instructions
- Combine all ingredients in the bowl of an electric mixer. Mix for 10-12 minutes.
- Turn the dough onto your surface. Using a sharp knife, cut the dough into uniform balls. Weigh the pieces on a digital scale so you know they’re exactly the same size (30 grams is a good size for minis; 60 grams for regular). It helps to spray your hands with nonstick cooking spray or wear gloves.
- Place each doughnut ball onto its own square of parchment paper (do not use wax paper!). Cover loosely and let rise for 1 - 1 ½ hours.
- Preheat oil to between 340°F - 360°F. Place dough balls carefully in oil with the parchment paper square (hold the sides of the parchment paper as you lift it up and drop it in). Cook in batches of about 4 donuts at a time. Remove the paper with tongs once in oil. The donuts should fall off the paper on their own after a few seconds. Cook 2 minutes and then flip. Cook another 2 minutes and remove.
- Drain on baking sheet lined with paper towels. Let cool and fill with desired fillings.
