If you ignore the calorie count for your average sufgania you will enjoy these tasty morsels that are served during the holiday. Each bakery proudly displays their unique flavor offerings. T in Tel Aviv has noticed that the sufganiyot are getting smaller every year as customers become more calorie conscious.
At חטאים מתוקים ("Sweet Sins" – 67 Shabazi, Neve Tzedek) they are making small sufganiot in flavors such as cinnamon and mocha. The Roladin chain is offering the classic chocolate, caramel and chocolate with sprinkles plus unique offerings such as "Pistachio" filled with patisserie pistachio cream, covered with Belgian chocolate and a "Halva" sufgania filled with a halva ganache, covered with white chocolate and sweet pecans.
For a fun holiday family activity here is a sufgania recipe from The Children's Jewish Holiday Kitchen cookbook by Jewish cooking "ultra chef" Joan Nathan. These must be eaten within a few hours of preparation!!!!
Yield: Makes about 12
Ingredients
1 scant tablespoon (1 package) dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or warm water*
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons (1/4 stick) butter or pareve margarine, softened*
Apricot or strawberry preserves (or chocolate cream or caramel filling of your choice)
Sugar
Vegetable oil for deep-frying
*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal
Equipment
Measuring spoons
Measuring cups
Mixing bowls
Spoon
Sifter
Clean dish towel
Rolling pin
Juice glass
Deep fryer or heavy pot
Slotted spoon
Paper towels
Tiny spoon
Preparation
Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
Adult: Roll out the dough to a thickness of 1/8 inch.
Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
Child: Roll the doughnuts in sugar.
Eat them as soon as possible!!!
