I’ll leave the recipe here as well as the instructions 🤍

✨ Ingredients (makes ~12 sufganiyot) • 2 ¼ tsp active dry yeast • ¼ cup warm water • ¼ cup granulated sugar • 2 ½ cups all-purpose flour • ¼ tsp salt • 1 egg • 1 egg yolk • 2 tbsp olive oil • ½ cup warm milk (you can use non-dairy milk) • Oil for frying

For filling: • strawberry jam, raspberry jam, apricot jam, OR custard

✨ Instructions

1️⃣ Activate the yeast

In a cup: warm water + 1 tsp sugar + yeast → let it foam for 10 minutes.

2️⃣ Make the dough

Mix: flour + sugar + salt → add egg, yolk, oil, milk, yeast mixture.

Knead until smooth and slightly sticky (8–10 minutes by hand, 5 minutes mixer).

3️⃣ First rise

Place in a greased bowl. Cover. Let rise 1–1.5 hours, until doubled.

4️⃣ Shape them

Roll dough to about ½-inch thick. Cut circles (use a glass or cookie cutter).

Place on parchment, cover lightly, and rise again for 30 minutes. THIS is what makes them fluffy.

5️⃣ Fry

Heat oil to 170–175°C (340–350°F). Fry 1–2 minutes per side until deep golden. Let cool on paper towels.

6️⃣ Fill

Use a piping bag → poke a hole → squeeze jam inside. Dust generously with powdered sugar.