Growing up, the scent of freshly fried sufganiyot wafting through the house was a signal that Hanukkah was upon us. My grandmother would gather the family in the kitchen, where laughter and stories mingled with the aroma of sugar and spice. This year, I decided to pay homage to those cherished memories by adding a unique twist to the classic sufganiyot with a delightful maple glaze. These fluffy doughnuts are filled with luscious jam and topped with a sweet maple drizzle, making them a modern comfort treat that will warm your heart and satisfy your sweet tooth.
Ingredients
Doughnut Dough
– 2 ¼ teaspoons active dry yeast (1 packet)
– ½ cup warm milk (110°F)
– ¼ cup granulated sugar
– 2 large eggs
– 4 cups all-purpose flour
– ½ teaspoon salt
– ½ cup unsalted butter, melted and cooled
– ½ teaspoon vanilla extract
– Oil for frying (canola or vegetable oil)
Filling
– 1 cup raspberry or strawberry jam (your choice)
Maple Glaze
– 1 cup powdered sugar
– 2 tablespoons maple syrup
– 2 tablespoons milk (adjust for desired consistency)
For Dusting
– Additional powdered sugar (optional)
Instructions
To make the doughnut dough, start by activating the yeast. In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, whisk together the remaining sugar, eggs, flour, and salt. Create a well in the center and add the melted butter, vanilla extract, and the yeast mixture. Stir until a soft dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to about ½ inch thick. Use a round cookie cutter (about 3 inches in diameter) to cut out circles. Re-roll any scraps to make more doughnuts. Place the circles on a floured baking sheet, cover, and let them rise for another 30-45 minutes.
While the doughnuts are rising, prepare the maple glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Adjust the consistency by adding more milk or sugar as needed. Set aside.
Heat the oil in a deep pot or fryer to 350°F. Carefully fry the doughnuts in batches, about 2-3 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Once the doughnuts are cooled slightly, use a piping bag or a small knife to fill each doughnut with jam. Simply insert the piping tip into the side of the doughnut and squeeze gently until filled.
To finish, dip each filled doughnut in the maple glaze, allowing the excess to drip off. For an extra touch of sweetness, dust with additional powdered sugar if desired.
Serve these delightful modern maple sufganiyot warm or at room temperature, and enjoy the sweet taste of tradition with a twist. As you savor each bite, let the memories of family gatherings and laughter fill your heart, as these treats are sure to become a new holiday favorite.