Sufganiyot are small fried holiday doughnuts, familiar in Israel during Hanukkah and known across the Eastern Mediterranean in different forms. Their quality depends more on heat management than on elaborate technique. When the oil is properly hot, the outer layer of the dough sets quickly and takes in less fat. Olive oil, used in the Levant for many centuries, can be used for frying as long as it stays below its smoke point, supported by its monounsaturated fats and natural antioxidants. A deep pot of oil helps the temperature stay steady so the doughnuts cook through evenly. These straightforward principles shaped frying in the region long before written recipes, and they work just as well for whole grain sourdough doughnuts today.
Ingredients:
30 g sourdough starter (how to prepare a starter? Click here for the recipe)
250 ml water (you can replace half of the water with a plant-based drink such as almond or soy)
300 g whole wheat or whole spelt flour (you may need a little more)
1/2 teaspoon salt
Olive oil for deep frying
For sweetness: date syrup or grape honey
Instructions:
- Mix the water, starter, and salt in a bowl.
- Add the flour while mixing until a dough forms. Cover the dough with a damp cloth and let it rest for 20 to 40 minutes.
- After resting, fold the dough 12 times, return it to the bowl, and cover again with the damp cloth. Let it rest for 5 to 10 hours.
- Dust the work surface with flour, place the dough on it, and roll it out to a thickness of about 1 cm.
- Cut circles using a ring cutter or a glass.
- Let the dough circles rest for another 30 minutes. To prevent drying, keep them covered with a damp cloth.
- Pour olive oil into a deep pan or wok. You can add a few pieces of fresh carrot to help prevent the oil from burning.
- Place the dough circles in the hot oil for about 2 minutes. Flip them so they puff on both sides.
- Once the doughnuts have cooled, inject date syrup or grape honey into them, or serve with a glaze of the syrup or grape honey. You can also open the doughnuts and fill them with other favorite additions.
