Hanukkah is one of my favorite holidays.
It makes me happy,
It lights up every corners of the home,
It’s a holiday of hospitality,
A family holiday,
A joyful and happy family sings together around the beautiful lights of the candle fire.
Hanukkah gives me many sweet and happy moments.
Lighting the candles,
The indulgence table that awaits everyone,
And the great sense of family.
But there’s one moment I look forward to every year anew,
The moment I take a bite of the sufganiyot,
This crunchy bite that leaves powdered sugar on your nose,
This bite that makes the heart dance happily,
The bite that makes every day the most smiling and fun day there is.
My sufganiyot have a dreamy texture,
Their outside is crispy and crunchy,
The inside is soft and cloudy,
Their sweetness is refined and wonderful,
And their beauty is endless.
This is one mixture that becomes many sufganiyot,
Any sufganiyot you choose,
Both fried and baked.
One happy mixture,
One marvelous mixture,
One mixture and plenty of options that are waiting to make all of us happy.
It’s a mixture that you mix in a minute,
It’s immediately ready to make.
No need to knead,
No need to wait for the dough to raise,
Mix and then fry or bake.
Soo very easy and super simple.
They are so delicious that even those eating gluten will enjoy them so much and won’t even be able to feel the difference.
These sufganiyot are one big miracle,
My Hanukkah miracle,
And yours too.
Exciting and wonderful oatmeal sufganiyot 🙂
That will light up our holiday and make every day a happy and joyful day.
Sweet days of miracles, happy and joyful to us all 🙂
Crispy Oatmeal Sufganiyot (Doughnuts)
Ingredients: suitable for between 10-15 sufganiyot
- ½ cup sour cream / cream cheese / thick yogurt / vegan soy cheese
- 4 eggs
- ¼ cup milk non-dairy / regular
- Pinch of salt
- 5 tablespoons sugar (Can also use 7 tablespoons to receive extra sweet sufganiyot
- 1 teaspoon vanilla sugar / powdered sugar (Not a must)
- ¼ cup corn flour
- 1 cup oat flour
- 1 cup almond flour
- 2 teaspoons baking powder (10g)
Filling options: any jam you like, chocolate spread and more. You can also not use any filling at all and sprinkle powdered sugar on top of them, they’ll turn out amazing this way as well 🙂
You can both bake and fry the sufganiyot, have a look at the steps below 🙂
- Fill a pot with 1 liter oil, I chose a deep pot 7.8” * 9.4” (20*24cm) diameter.
- In a bowl put the liquid ingredients, cream, eggs, milk and salt and mix well.
- To the bowl add dry ingredients, sugar, corn flour, oat flour, almond flour and powdered sugar and mix well until forming a super sticky and thick mixture (Have a sneak peek at the pictures, if your mixture is slightly more liquid add 2-3 tablespoons of corn flour to the mixture and mix well).
- Using an ice cream scoop or two tablespoons (I recommend using an ice cream scoop, it will help create a better looking sufganiyot) place pieces of mixture in the hot oil. It is important to first dip the ice cream spoon in the hot oil, and only then fill it with the sufganiyot mixture. When the mixture touches the oil, move it from side to side with two forks in order to keep its shape inside the hot oil and so that it does not fall apart. At first the mixture will sink to the bottom of the pot a little and very quickly it will start to float and expand. When the sufganiyot start to expand from the sides and the top part is a little wet, flip it using two forks, continue to fry and make sure to rotate them every few seconds so that all its surface is fried evenly. Please note, do not put a lot of sufganiyot together, fry 4-5 sufganiyot at a time with ease and patience.
Some small and important clarifications: The sufganiyot should turn brown very slowly from a yellowish color to a slightly dark brown. If they turn brown very quickly, the oil is probably too hot, so they will not get cooked on the inside. It is possible that in the first round of frying you will learn the frying method and the heat of the oil, but in the following rounds I promise that you will have beautiful, and mostly delicious sufganiyot 🙂
Cool for a little while, fill the sufganiyot with any filling that we like, sprinkle a lot of powdered sugar and eat 🙂
Fill the sufganiyot using a syringe or cut them in half and fill them with any filling we like.
*You can bake the sufganiyot: preheat the oven to 350°F (175°C), on turbo mode and line a muffin pan with cupcake paper. Fill each cup equally with mixture and put inside the oven and bake for 10-15 minutes or until a toothpick comes out dry from the sufganiyot. Take out of the oven, cool for a little while, fill with any filling we like and sprinkle a lot of powdered sugar on top.
A little extra from me:
- You can fry the donuts before lighting the candles. They are the most tasty right after frying, but they remain wonderful even after 2-3 hours.
- Can be kept in a sealed container on the counter for a day or in the fridge for two days (The fridge will make them lose their crispiness).
- I recommend frying in sunflower oil.
- We should select a deep and slightly wide pot. Note, the oil should be hot but not too hot and bubbly. If you use a thermometer you should make sure that the oil temperature does not exceed 330°F (165°C). I did not work with a thermometer, you can check the state of oil temperature, if it isn’t hot enough we will increase the heat and if it is too hot we will lower the heat.
- Sugar can be substituted for ¼ cup of maple syrup, although I don’t recommend doing so. If you did choose to make this change, add ¼ cup of oat flour and ¼ cup of almond flour.
- Click here to see how to grind oat flour at home.
- Oat flour can be substituted for another 1¼ corn flour.
- Almond flour can be substituted for more oat flour.
How to grind oatmeal at home 🙂