Deep-fried delicacies that symbolize the miracle of the burning oil lamps in the ancient Holy Temple of Jerusalem. Plump up each Sufganiyot with your favorite fruit jam and for a wintry effect, sprinkle the tops with sugar. Here’s the recipe:
Prep Time 15mins Cooking Time 3hours. Makes 20 servings
● 2 tablespoons active dry yeast
● ½ cup warm water (100-110 degrees)
● ¼ cup + 1 teaspoon Coconut Sugar, plus more for rolling
● 2 ½ cups all-purpose flour, plus more for dusting
● 2 large eggs
● 3 cups + 2 tablespoons coconut oil
● 4 tablespoons Creamy Caramel Leaner Creamer
● 2 teaspoons salt
● 1 cup seedless raspberry jam
1 In a small bowl, combine yeast, warm water, and 1 teaspoon sugar, then set aside until foamy for 10 minutes.
2 Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, ¼ cup sugar, 2 tablespoons of coconut oil, LC Caramel, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until the dough is smooth, soft, and bounces back when poked with a finger for about 8 minutes. Place in an oiled bowl (3 cups coconut oil); cover with plastic wrap. Set in a warm place to rise until doubled; 1-1.5 hours.
3 On a lightly floured work surface, roll dough to ¼” thickness and use a 2.5” round cutter or drinking glass to cut 20 rounds. Cover with plastic wrap and let rise for 15 minutes.
4 In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°F. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden for about 40 seconds. Turn doughnuts over; fry until golden on the other side. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm and repeat.
5 Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into the hole and pipe about two teaspoons of jam into the doughnut and repeat with the rest.