I use saf gold label yeast for sweet doughs like this (I like active dry otherwise) and you're quite right--instant yeast CAN be added directly to the dry ingredients and doesn't need to be proofed (store yeast in the freezer; it'll last forever). I used to know someone who added some grated lemon peel to her sufganiyah dough--it was nice! Her sufganiyot were square (and unfilled).
Great recipe and video. The only thing you have to be careful about when putting yeast into the dough is to make sure the salt is dispersed in (mixed through) the dough before the yeast is added. Direct contact with salt will kill the yeast and make your rising unpredictable. And one question: why use margarine when you're already using milk? I stay away from the processed stuff and use butter whenever possible. Obviously, if it's a pareve recipe, you'll go for margerine, but if you're already doing milchik, then butter would always be better.
I never add milk because I want to be able to enjoy after a meat meal as well- but maybe it makes them taste better? I’ll try it. Thanks 😊 they look absolutely fabulous. I do everything by hand as well. I don’t have a stand mixer. Although I’m seriously considering investing in one. You give excellent tips and tricks I truly appreciate that :). Thanks so much!
Very true!!! That’s why I haven’t purchased one yet…. I’m wondering if it would be a waste of money - because my challah dough is a heavy dough… I’m thinking the at home stand mixers won’t be able to handle it every week 😂
Leah, thank you for this recipe. I do not have much strength in my hands, and I am wondering if I could knead the dough in a stand mixer with a dough hook? I heard you say that you don't have a lot of appliances; neither do I, but I do have a stand mixer. I can do a little kneading with my hands, but I don't know if I'd be able to do enough. Love to watch your tutorials.
Thanks. My mistake. Never been kosher. I’m not Jewish but I have a small percentage Jewish ancestry. We started celebrating Hanukkah a couple of years ago. Thanks for all your info.
Shalom...Gentile here. This may seem like a stupid question, but I do not know much about Kosher. Can u use butter, or does it have to be margarine? I noticed u used milk so I'm not sure if it was a dietary sub...or just what the recipe calls for. Thanks!
hi leah- you mentioned in your video that you used your fryer for chicken and that the dough was parve- but didnt you put milk in the wet ingredients???
Great recipe, I'm going to use it to make the sufganiyot for the Hanukkah dinner we are going to have in my community. I have just a doubt. How many minutes do you leave them in the oven? Happy hanukkah! :)
Thank you and Happy Hanukkah! Please note: these are not baked in the oven! They are fried in 375' oil. Follow the directions and let them rise until very light. Heat the oil and fry - mine have been taking about 5 - 6 minutes but it depends on the size of the dough. To check, I've been poking with an insta-read thermometer and cooking to about 140'. Take one out carefully and slit it with a serrated knife to check that it's fully cooked. Have fun and eat them freshly cooked!
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Hi Stu - I am not a fan of kitchen small appliances as so much can be accomplished with a few pieces of equipment. Plus, I'm always cooking for large groups and eating leftovers! I can't answer this question but on the surface, Chanukah is about the miracle of oil, not air!!! :-) If anyone has tried an air fryer, let me know - I'd love a miracle of fewer calories! Stay safe, everybody......
Hi Walter - sorry for the delayed response. I don't have a recipe. That said, go to King Arthur Flour's website and look for a gluten-free sweet dough. Instead of baking it, fry it - that's where I would start. Sorry I don't have time to do the test run. Thanks for watching! Leah
Hi Sparkly Beader - Hmmm, I've not played around with yeast and GF flour so I don't have a recipe. That said, this is from King Arthur's Flour: www.kingarthurflour.com/recipes/gluten-free-cinnamon-rolls-recipe I would try the dough, let it rise and gently fry. See what happens and let me know. Thanks! Leah
usually, I'm making brisket or chicken for Chanukah - can't use dairy with those meat items. I'm sure butter would be fabulous. Then, I'd need another fryer........thanks!
Easy enough to make dough by hand - I don't have a bread machine or stand mixer at home. I do have a stand mixer at work as well as a 30 qt. industrial mixer - but, never saw the need for a bread machine. As far as frying, a pot and oil is all you need with a good thermometer to watch the temp of the oil.
Hi Cristina - Yes, I am a mixed bag. My grandmother was possibly 50% Native Alaskan; Little Diomede area I believe. When I was in Russia, I was asked if I was Polish - yep, 27%. In Bali, are you Indonesian - yep, Filipino (close enough). I converted to Judaism over 25 years ago. So, let's make sufganiyot - Happy Chanukah!
