Sufganiyot/Doughnuts

• 1 cup  lukewarm water, heated to about 40°C (see note)
• 1 T  instant active dry yeast (note that this is more than 1 packet)
• 370 g flour
• 65 g icing sugar, plus extra for dusting
• ¾ t  salt
• ½ t ground nutmeg
• 2  large free-range egg yolks
• 2 T  vegetable oil, plus about 2 litres more for frying
• 1 t  vanilla extract
• About 1 cup jam or preferred filling (preserved apricots or jam, custard, Nutella)

1. Combine the water and yeast in a small bowl and allow to stand until foamy, about 5 minutes.

2. Meanwhile, in a large bowl, combine the flour, icing sugar, salt and nutmeg. Whisk to combine and set aside.

3. Add the egg yolks, 2 T oil, and vanilla to the water-and-yeast mixture and whisk using a fork until combined.

4. Add the liquid to the flour mixture and stir using a rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with clingwrap and allow the dough rise until doubled in size, 1–2 hours.

5. Line a baking sheet with a few layers of kitchen paper. Line another baking sheet with baking paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust with flour.

4. Pat the dough into a ½ cm-thick rectangle (it should be about 25 x 30 cm in size), making sure the bottom doesn't stick, adding more flour to the counter and your hands as required. Using a pizza cutter or very sharp knife, cut the dough into 5 cm squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.

5. Add enough oil to a large cast-iron casserole or heavy pot to measure about 5 cm deep and heat over medium heat to 180°C. (If you don't have a candy/deep-fry thermometer, drop a 2 cm cube of bread into the oil; if it takes about 1 minute to turn golden brown, the oil is at the right temperature.)

6. Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil's temperature between 160 and 180°C. Using a slotted spoon, transfer the doughnuts to the kitchen paper-lined baking sheet. Repeat with the remaining doughnuts.

7. When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the centre. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1–2 t jam or preferred filling inside. Using a fine sieve, dust the doughnuts generously with icing sugar. Serve warm.

Cook’s note: Warm water helps activate the yeast.

Find more Hanukkah recipes here

Videographer: Barry de Villiers
Photographer: Shavan Rahim
Food Assistant: Bianca Jones
Recipe credit: Jenn Segal