Sufganiyot are traditional Jewish doughnuts served around Hanukkah. I’ve always loved these pillowy pastries, but decided to give them a little twist this year by filling the treats with Nutella. The result? Heaven! These doughnuts already taste amazing with the classic strawberry filling, but the rich hazelnut flavor of Nutella really takes them to the next level. Pick your favorite or try them both!
There are many ways to top these doughnuts, but we chose to roll them in powdered sugar to give them an extra sweet flavor. Plus, we love the way the sugar looks like powdered snow — it seems so fitting for the season! So, whether or not you celebrate Hanukkah, you must try making these delicious doughnuts immediately. You’ll love their festive flavor (and Nutella twist)!
Strawberry and Nutella Sufganiyot
- 2 tablespoons dry yeast
- 1/2 cup warm water (not too hot)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter, softened
- 2 teaspoons kosher salt
- 3 cups vegetable oil
- 1/2 cup strawberry jam or Nutella
- Confectioners’ sugar for rolling
- In a small bowl stir together the yeast, warm water, and 1 teaspoon of sugar. Let it sit for about 10 minutes until it gets foamy. If it doesn’t get foamy, dump it out and restart with fresh yeast.
- In a large bowl add the flour and make a well in the middle. Add the eggs, yeast mixture, remaining sugar, butter, and salt. Mix it well with a spoon, then use your hands to form the dough. Place the dough onto a floured surface and knead it for about 5 minutes until smooth and soft.
- Place the dough in a lightly oiled bowl and cover it with a kitchen towel. Set it in a warm, dry place, away from sunlight, to rise for 1 to 1 ½ hours (or until double in size).
- Place the dough back onto a well-floured surface and roll it out until it’s ¼ inch thick. Cut it into rounds about 2 ½-inches in diameter with a circular cookie cutter. You should get about 20 rounds.
- Place the rounds in a row on the floured surface and cover with plastic wrap. Allow to rise for 15 minutes.
- Fill a heavy bottomed pot with vegetable oil and heat to 370 degrees. Add a couple of rounds at a time to the hot oil and fry for about 1 ½ minutes, turning once at the halfway point, until golden brown. Scoop them out of the oil with a slotted spoon and transfer them to a plate lined with a paper towel. Once they have dripped dry a little bit roll them in the confectioners’ sugar to coat.
- Allow the doughnuts to cool then fill them with jam or Nutella. To do so, place the jam in a pastry bag or zip-top plastic bag. Snip off the corner to make a small hole and pipe about 2 teaspoons of jam or Nutella into the center of each doughnut.