Sufganiyot: Jewish doughnuts
Sufganiyot are deep-fried jelly doughnuts that are traditionally eaten during the Jewish festival of Hanukkah. Sufganiyot are especially popular in Israel. The oil used to fry the doughnuts is reminiscent of the oil that miraculously burned, according to the Hanukkah story, in the ancient Temple in Jerusalem.
- 1/3 cup lukewarm milk or water
- 1 teaspoon dry yeast (1 small packet)
- 1 whole egg plus 1 egg yolk
- 5 tablespoons sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ teaspoon of cinnamon
- ¼ stick of butter (softened)
- 2 cups flour
- ½ cup thick raspberry jam
- Vegetable oil for deep-frying
- Confectioners’ sugar for dusting
- Warm up milk and place in a bowl. Add the yeast with 2 teaspoons of sugar and let stand for 10 minutes or until the mixture starts foaming.
- With your mixer fitted with a paddle, add eggs, sugar, and vanilla and mix smooth.
- Add the butter, salt, and cinnamon and mix together until no lumps.
- Add the flour a little at a time – make sure the flour is incorporated into the mixture – and mix on slow speed for 3-5 minutes until the mixture is smooth and soft to the touch.
- Place the dough in an oiled bowl and cover for at least 4 hours or overnight in the refrigerator.
- Roll out your dough on a floured surface to ½ – ¾ inch thick. Take a 2-inch cookie cutter and cut out 12 donuts.
- Place donuts on a lined baking sheet and let rise for 30 minutes.
- Heat 2 inches of vegetable oil in a pan to 375 degrees. Drop the donut in the hot oil and cook until the bottom is golden brown (1-2 minutes). Flip the donut over and finish cooking until the donut is golden brown.
- Place donut on a rack with paper towel and let stand to cool down.
- Place the raspberry jam in a pastry bag fitted with a small round tip and fill the middle of the donut.
- Sprinkle with powdered sugar.
Yield 12 Donuts
Meet the Chef
Mitch was raised in a traditional Reform Jewish home near Boston. After graduating from high school, he attended the University of Massachusetts and focused on a culinary career. Mitch worked at some of the finest kitchens in Boston including the Ritz-Carlton Hotel, The Parker House and Le Meridien, achieving his goal of cooking with the best chefs in the world. In 1982 Mitch moved to San Francisco and cooked at some of the top restaurants on the West Coast as well. Mitch had a chance to work with other top chefs who introduced a new and lighter style of cooking to America, which became known throughout the United States as New American Cooking.
His destructive lifestyle, however, was detrimental to his career and he could no longer keep up with the high demands
and pressures of cooking at the top. He was eventually fired from his job at Stars, once a top restaurant and one of the most creative kitchens in the country. He realized that his life was a wreck and prayed to God for the first time in years. The next day, he quit smoking and drinking. As Mitch began to trust God for the first time in his life, he talked with a Christian co-worker about the Bible and finally began to grasp the Gospel message. Mitch accepted Yeshua (Jesus) into his life in 1987.
Mitch now serves as Vice President of U.S. Ministries for Chosen People Ministries and oversees all recruitment, training, mentoring and leadership of the entire U.S.-based missionary staff. Mitch is married to Kina, a second-generation Jewish believer, and they have two daughters, Kaelee and Alana, and a son, Joshua.