Sufganiyot

Method

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1. Whisk the flour, yeast, sugar, salt and lemon zest in a mixer bowl.

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2. Add the eggs, milk and vanilla and mix to a rough dough, then knead 6 minutes.

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3. Add the softened butter a third at a time, kneading until each is absorbed. Knead 8 minutes more, until the dough is smooth, glossy and pulls into a thin windowpane.

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4. Cover and prove 90 minutes until doubled.

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5. Roll out on a lightly floured surface to 1.5 cm thick and cut 16 rounds with a 7 cm cutter, without twisting.

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6. Set them on squares of baking paper, cover loosely, and prove 45 minutes until visibly puffed and slow to spring back.

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7. Heat the oil to 170°C / 340°F in a deep pan. Lower the doughnuts in on their paper squares, three at a time, peeling the paper away once they float.

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8. Fry 2 minutes a side, turning once, until deep gold with a pale band around the middle.

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9. Drain on a rack and cool 10 minutes.

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10. Beat the jam smooth, load it into a piping bag with a long nozzle, push the nozzle into the side of each doughnut and squeeze until it feels heavy. Dust thickly with icing sugar.

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Chef’s Tips

• A thermometer for the oil. Too hot and they are raw inside; too cool and they drink oil.
• The paper squares are what stop you deforming a proved doughnut on the way to the pan.
• Fill them warm, not hot, or the jam runs straight back out.

Pairing Suggestions

• Strong coffee
• Hot chocolate
• More of them

Storage & Reheating

They are a same-day food and are noticeably worse on day two. Unfilled, they freeze for 1 month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.