Hanukkah, which started this week on Sunday night, is a holiday to celebrate the miracle of lamp oil that, despite only having enough for one night, lasted eight nights. Brilliantly, the tradition has extended to include donuts in the celebration. Called Sufganiyot, these traditional Israeli confections are deep fried in oil to symbolize the miracle of the burning lamps. If you’ve not had them, think of bombolini found in Italy or even our American jelly doughnuts.
They’re typically filled with strawberry or raspberry jam. However, I decided to tap into my South Florida roots and use something that is sweet and slightly tangy with a thicker texture: a passionfruit curd. The combination of the pillowy soft donut, the crunch from the granulated sugar, and the passionfruit curd make for a whole new, tropical experience. And, a little secret… these things are good any time of year.
Passionfruit Sufganiyot (Israeli Donut) Recipe
- Store-bought pizza dough
- Passionfruit curd ( jelly of your choice)
- 1 cup of all-purpose flour, for dusting
- 2 cups granulated sugar
- Vegetable oil for frying
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- Leave pizza dough at room temperature, roll your dough on a flour-dusted surface to ¼ inch thickness.
- Using a 2 inch round cookie cutter or drinking glass, cut out 15 rounds. Set aside on a floured cookie sheet. Cover with plastic. Let rise in a warm area for 20 minutes.
- In a heavy bottom saucepan or tabletop fryer, heat oil to 350 °F. Carefully place 3 to 4 rounds into the oil. Fry until golden brown, then flip to fry on the other side.
- Once the doughnuts are finished, place on paper towels to drain excess oil. Toss in granulated sugar while warm.
- Using a pastry bag with a top, add passionfruit curd. Make a small hole with a pastry tip and fill the sufganiyot, until slightly plump.
- Once finished, enjoy warm.