Yield 26 donuts
5 cups of all purpose flour
2 tablespoons of yeast
1 large egg
1/2 cup of sugar
1 stick of margarine or butter
pinch of salt
1 tablespoon of vanilla extract
2 cups of warm water
Canola or avocado oil for frying
Red raspberry preserves for filling
Powdered sugar for sifting
Piping bag and spout
- In the bowl of a stand mixer, place flour, yeast, egg, sugar, butter, salt and vanilla and mix on low speed to create the dough.
- Slowly add water.
- As the dough incorporates the water, begin to mix on medium speed.
- When the dough has formed and looks moist, continue kneading for a minimum of 10-12 minutes. Remove the dough from mixer and form into a smooth ball.
- Place the dough back into the bowl, drizzle with a little oil and rub the outside of the dough. Cover with plastic wrap and a dish cloth and allow to proof for one-and-a-half hours.
- Line a baking sheet with 26 3-inch squares of parchment paper.
- Remove the dough from the bowl, release the air and make 60 gram balls (about the size of a tennis ball).
- Roll each ball and place on the baking sheet, then cover to proof another 25 to 30 minutes.
- Heat oil in a large frying pan to 365°F. (It’s very helpful to use a thermometer, which will ensure perfect donuts. If the oil is too hot, the donuts will be raw inside and If it’s too cold, they’ll be heavy and full of oil.)
- Place each ball WITH the paper into the hot oil. Remove the paper using tongs.
- Once the donuts are golden brown, flip them over.
- When donuts are completely golden brown, remove from oil and place onto a dish lined with paper towels to absorb excess oil.
- For baked sufganiyot: place donuts with the paper on a baking sheet. Bake in a preheated oven at 350° for about 15-18 minutes.
- For air fried suvganiyot: place them in the basket with the paper, and bake at 340° for about 8 minutes.
- Fill piping bag with preserves and inject into the donut. You can inject from the side or from the top. Sift powdered sugar on top and enjoy warm and fresh.