Enjoy these delightful Cinnamon Sugar Sufganiyot, a sweet treat perfect for Hanukkah celebrations. These fluffy doughnuts are fried to golden perfection and coated in a warm cinnamon sugar mix, bringing a touch of festive joy to your kitchen.
Author:Chloe Thompson
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:2 hours 45 minutes
Yield:12-15 doughnuts
Category:Dessert
Method:Frying
Cuisine:Jewish
Diet:Vegetarian
Ingredients
Scale
1 cup warm milk (105-115°F)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
2 large eggs, at room temperature
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon salt
4 cups all-purpose flour, plus more for dusting
Vegetable oil, for frying
1/2 cup granulated sugar
2 teaspoons ground cinnamon
Instructions
In a large bowl, combine warm milk, yeast, and 1/4 cup granulated sugar. Let it sit for 5-10 minutes until foamy.
Whisk in the eggs, melted butter, vanilla extract, and salt.
Gradually add the flour, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and roll it out to about 1/2 inch thickness.
Cut out doughnuts using a 3-inch round cutter.
Place the cut doughnuts on parchment-lined baking sheets, cover, and let them rise for another 30-45 minutes.
Heat about 3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C).
Fry the doughnuts in batches for 2-3 minutes per side, until golden brown.
Remove doughnuts with a slotted spoon and drain on paper towels.
In a shallow dish, combine 1/2 cup granulated sugar and cinnamon.
Toss the warm doughnuts in the cinnamon sugar mixture until well coated.
Notes
Ensure your oil is at the correct temperature for perfectly cooked doughnuts.
Don’t overcrowd the pot when frying; cook in batches.
Serve sufganiyot warm for the best flavor and texture.