Vanilla-Infused Sufganiyot: Indulgent Jelly-Filled Doughnuts

Recipe Overview Table:

Introduction:

Sufganiyot, an exceptional jelly-filled doughnuts traditionally enjoyed during Hanukkah, get an indulgent upgrade with the addition of rich vanilla flavor. This Vanilla-Infused Sufganiyot recipe combines soft, fluffy dough with a delicate vanilla aroma, and is filled with your choice of jam, pastry cream, or lemon curd. Whether you prefer the cinnamon-sugar topping or a glossy glaze, this recipe offers a new take on a classic treat perfect for any occasion.

Vanilla-Infused Sufganiyot Recipe

Servings: 12

Ingredients

• ½ cup warm milk (or dairy-free substitute: soy, almond, oat milk)
• 2 teaspoons granulated yeast
• 3 large eggs, room temperature
• 2 tablespoons sugar
• 1 ½ teaspoons salt
• 3 cups (425g) all-purpose flour
• 1 ½ sticks (170g) unsalted butter, room temperature (or ½ cup oil for pareve)
• 1 vanilla bean (available for purchase) or 2 teaspoons vanilla extract

Dough:

Filling:

• Jam, jelly, or preserves
• Pastry cream
• Lemon curd

Topping:

• Cinnamon sugar: 1 cup sugar mixed with 1 tablespoon cinnamon
• Optional: Ganache or raspberry glaze

Instructions:

To Make the Dough:

1. In the bowl of a stand mixer, pour the warm milk and stir in the yeast. Let it sit for 5-10 minutes until frothy.
2. Add the eggs, sugar, salt, and vanilla extract (or seeds from the vanilla bean) to the mixture. Stir to combine.
3. Gradually add the flour, then use the dough hook attachment to mix on low speed until the dough comes together into a shaggy ball.
4. Gradually add the room temperature butter, a bit at a time, as the dough continues to mix.
5. Once all the butter is added, turn the mixer up to medium-high speed and knead for about 3 minutes, or until the dough is smooth and elastic.
6. Scrape the dough down the sides of the bowl, cover it with plastic wrap, and allow it to rise until doubled in size, about 2 hours.

To Make the Doughnuts:

1. In a small bowl, mix together the brown sugar, sugar, and cinnamon. Set aside.
2. Once the dough has risen, turn it out onto a well-floured surface. Shape the dough into a round and divide it into 12 equal pieces, cutting it like a pizza with a bench scraper.
3. Form each piece into a ball, cover with plastic wrap, and let them rest until doubled in size, about 2 hours.
4. Heat about 3 inches of oil in a heavy-bottomed pot over medium heat until it reaches 360°F (180°C) on a thermometer.
5. Carefully slide a few dough balls into the hot oil at a time, making sure they have enough space to float. Fry for about 2 minutes on each side, until golden brown and puffed up. Flip them gently during frying for even cooking.
6. Once fried, drain the doughnuts on a paper towel-lined plate, then dredge them in the cinnamon-sugar mixture.
7. To fill, use a paring knife to make a small pocket in each doughnut. Fit a pastry bag with a Bismarck tip and fill each doughnut with jam, jelly, pastry cream, or lemon curd.
8. For an extra touch, dip the doughnuts in ganache or drizzle with raspberry glaze instead of using cinnamon sugar.

Conclusion:

This Vanilla-Infused Sufganiyot recipe brings a rich twist to the traditional doughnut, infusing each bite with luxurious vanilla flavor. Whether you enjoy the classic cinnamon-sugar coating or a sweet glaze, these doughnuts are sure to impress. Perfect for any celebration or a sweet treat to share, these doughnuts are a delightful combination of tradition and indulgence, all with a hint of vanilla magic.

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