About the Recipe
This sufganiyot (jelly donut) recipe is truly the BEST—and it holds a special place in my heart. It was my late father, Paltiel Paul Sherman's, recipe. He was an extraordinary baker and European pastry chef who owned three iconic bakeries and a deli in Los Angeles, known collectively as Sherman’s Bakery and Deli.
While his challahs were famous worldwide, it’s his sufganiyot that people still rave about today. The flavor is simply unforgettable—every bite is pure magic.
I’m honored to share this cherished recipe with you all. However, I kindly ask that you don’t request substitutions for the ingredients. I’ve only ever made it exactly as he did, and I intend to keep it that way.
Ingredients
Ingredients:
- 5 very full cups all-purpose flour (800 grams)
- 2 tbsp yeast (24 grams)
- 1 large egg
- 1/2 cup sugar (110 grams)
- 1 stick margarine or butter (1/2 cup or 113 grams)
(I use margarine to keep it dairy-free, but butter works too)
- Pinch of salt
- 1 tbsp vanilla extract (15 milliliters)
- About 2 cups warm water
Additional Ingredients
- Canola oil (for frying)
- Red raspberry preserves (for filling)
- Powdered sugar (for dusting)
Equipment
- Mixer (optional)
- Piping bags and piping tip
- Thermometer
- Parchment paper, cut into 3x3-inch squares
Ready to make these delicious sufganiyot!
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Preparation
Directions:
Disclaimer: Always take caution when frying anything!
1. Prepare the Dough:
- Place all ingredients (except the warm water) into the mixer bowl. You can also mix by hand if preferred.
- Start kneading on low speed while slowly adding the warm water.
- Increase to medium speed and continue kneading until the dough comes together and is moist (not dry).
- Knead for 10-12 minutes in the mixer (or 15 minutes by hand).
- Lightly oil your hands, remove the dough, and shape it into a smooth ball.
2. First Proof:
- Return the dough ball to the bowl, drizzle with a little oil, and rub to coat.
- Cover the bowl with plastic wrap and a kitchen towel. Let the dough proof for about 1.5 hours, or until it doubles in size.
3. Shape the Donuts:
- After proofing, punch down the dough to release the air.
- Divide the dough into 50-gram portions and roll each portion into a smooth ball.
- Place each ball on a 3x3-inch parchment paper square.
- Cover the balls and let them proof for another 15 minutes.
4. Fry the Donuts:
- Heat canola oil in a large pan to 365°F (185°C). Use a thermometer to maintain the correct temperature.
- Carefully place each donut, along with its parchment square, into the hot oil. The parchment will slide off and can be removed with tongs.
- Fry until the bottom is golden brown, then flip and fry the other side until golden.
- Remove the donuts from the oil and place them on a paper towel or cooling rack to drain excess oil.
5. Fill and Finish:
- Use a skewer or the handle of a spoon to create a small hole in the side of each donut.
- Fill a piping bag with raspberry preserves and inject the jelly into each donut.
- Dust the tops generously with powdered sugar.
Enjoy these sufganiyot warm and fresh!
Happy Hanukkah!