Sufganiyot, an Israeli Hanukkah staple. Symbolising the miracle of the burning oil lamps in the ancient Holy Temple (read the bible for more…), theses fabulous fried ricotta balls provide a ‘seasoned’ answer to all your doughnut wishes. Best served fresh, so do as I do and make the batter earlier and fry-up in front of your guests. Happy Hanukkah!
- LEVEL: Easy
- Prep: 30 Mins
- Cook: 15 - 20 Mins
- SERVES: 10
250g ricotta cheese
2 eggs 1
½ cups flour
1 tsp baking soda
¼ tsp salt 1 tsp vanilla
3 cups sunflower oil, for deep frying
icing sugar, for dusting
200g light muscovado sugar
100ml orange juice
250g cranberries (fresh or frozen)
1. In a large mixing bowl, whisk ricotta, vanilla, sugar and eggs until all incorporated.
2. Add flour, baking soda and salt. Fold with a rubber spatula until completely mixed through (cover with cling film and refrigerate if making beforehand).
3. Heat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 315 degrees. (350 will cook doughnuts too fast on the outside and leave them raw on the inside.)
4. Meanwhile, make the cranberry jam. Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.
5. Back to the doughnuts, set out a wire rack and cover it with a paper towel or two.
6. Grease your hands or a scooper with some sunflower oil (I advise an ice cream scooper otherwise you will get very messy!)
7. Scoop out some dough and make about 1-inch balls. Lay them on the parchment paper while waiting to be fried.
8. Fry doughnut balls in batches for 5-7 minutes, until deep golden brown.
9. To serve, take out the cooked doughnut balls and place them on a paper towel. After they are cooled for a couple of minutes, dust them with powder sugar.
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