Israeli doughnuts (soofganiyot) recipe

Recipe for israeli doughnuts (soofganiyot) in our easy ethnic recipes collection. Doughnuts are a favorite seasonal snack, eaten mostly in winter at Hanukkah. These doughnuts, cooked in oil, commemorate the oil that burned in the ruined temple in Jerusalem for eight days, although the supply appeared to be enough only for a single day. The secret of a really delicious doughnut is its freshness, so fry these just before serving. The dough can be made well ahead of time and refrigerated until ready to use.

Recipe ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 eggs, beaten
• 1 1/2 cups, 12 ounces, sour cream
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups vegetable oil, for frying
• 1 cup powdered sugar, for coating doughnuts

How to make israeli doughnuts (soofganiyot)

• In a mixing bowl, add each ingredient, except oil and powdered sugar, one at a time, mixing well after each addition. The batter will be very soft.
• In a deep skillet, heat oil until hot enough to fry a 1-inch cube of bread in 1 minute. Carefully place dough, 1 tablespoon at a time, into oil. Fry doughnuts, a few at a time, 3 to 5 minutes, or until golden brown on all sides. Remove from oil with slotted spoon and drain on paper towels.
• When all doughnuts are fried, pour powdered sugar into a plastic or brown paper bag. Add a few doughnuts at a time, close bag, and shake gently, until well coated. Repeat until all doughnuts are coated with sugar. Serve warm.

Preparation time: 20 minutes
Cooking time: 15 minutes
Makes about 25 doughnuts

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