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Miniature Jam-Filled Sufganiyot

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 42 mini sufganyiots
During Hanukkah in some Israeli communities, vendors sell sufganiyot by the basketful. This is recipe for mini sufganiyots. Try this recipe for yourself, I think you'll like them, and the kids will love the miniature size.

3 1/4 to 3 1/2 cups all-purpose flour
2 packages active dry yeast
1/2 teaspoon ground cinnamon
1 cup water
1/3 cup granulated sugar
2 tablespoons cooking oil
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
1/4 cup strawberry jam (or any other type of jam or preserves)
Cooking oil, for deep frying
Sifted confectioners' sugar

1. In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and cinnamon; set aside.

2. In a medium saucepan heat and stir water, sugar, cooking oil, and salt just until warm (120 degrees F to 130 degrees F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes.

5. Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 1 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place about 1/4 teaspoon jam onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and fillings. Re-roll and cut trimmings.

6. Fry filled doughnuts, 3 or 4 at a time, in deep hot oil (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with confectioners' sugar. Cool on wire racks.

Makes about 42 mini-sufganyiot.

Source: DianasDesserts.com
Date: November 1, 2002


Reviewer: Jen
This is an easy and very yummy dessert! We made it for our annual hanukkah dinner and they were a hit!

Reviewer: Carrie
I was a little nervous to try making these, but they were relatively easy to make and turned out delicious! We made half with strawberry jam, but in the other half we used dulce de leche which we learned from an Israeli friend of ours. Thanks for the recipe!


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