Sufganiyot with Cream Cheese Frosting + Almond Paste or Jam

A Hanukkah classic that needs no introduction, sufganiyot (from the Hebrew for “sponge” or “spongy dough,”) exist in some form throughout the global Jewish diaspora. This version combines the familiar, pillowy dough with a cream cheese frosting. Try it with a fruit filling for a cheesecake-like experience, or use almond paste for something that’s a bit wacky but really works for some reason. Toasted nuts provide a nice crunch.

The following items are really helpful but you can do without them if necessary:countertop fryer (awesome! ideal!) or large Dutch oven (pretty good! totally works!)candy thermometera pastry bag with plain tipslotted spoon or skimmer/spider 

Makes at least 15 and up to 24 generous donutsTime: about 3 to 3 ½ hoursActive work: about 30-40 minutes 

Dough
2 large eggs
1 packet active dry yeast
4 1/2 cups flour (all purpose or bread flour both work)
4 tablespoons white sugar, divided
3/4 tsp kosher salt
1 stick of unsalted butter, melted and cooled
1 cup plus 2 tablespoons whole milk at room temperature
2 tablespoons fresh squeezed orange juice
giant pinch of orange zest
½ teaspoon vanilla
pinch of nutmeg, optional 

Frosting
8 oz. cream cheese, at room temperature
1 stick of  unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch of salt
About 3 cups powdered sugar

Almond paste or other jam for filling
Pistachios or almonds for topping

1 bottle canola oil or vegetable shortening, for frying*

*Shortening is ideal because it’s solid at room temperature which means that the final product will be much less greasy than a donut fried in oil.

Directions
Place the milk in a small bowl and let it sit (or briefly microwave it) until it has reached room temperature. Once the milk is ready, mix in the yeast, along with a tablespoon of sugar, stirring to dissolve. Wait for the mixture to become foamy, about 5 to 10 minutes.

While you wait, melt the butter and set it aside to cool. You don’t want it to cool into a solid, but if it’s too hot when mixed into the dough it will kill the yeast and the dough won’t rise.

Pour the foamy yeast mixture into the mixing bowl, along with the eggs, cooled butter, sugar, and finally the salt.

Add about 2 cups of flour, slowly adding more as the flour gets absorbed until a total of 4 ¼ cups of flour have been added. If you’d like to have a chewy, toothsome donut, use bread flour, all purpose flour will produce more tender donuts.

After a couple minutes of running the stand mixer or stirring with a wooden spoon, the dough should begin to form a lumpy mass, pulling away from the sides of the bowl as it forms. Remove the dough from the bowl and knead it on a lightly-floured work surface. Knead the dough until it becomes smooth in appearance and is fairly elastic, about 5 minutes.

Place the dough ball in a lightly oiled or sprayed bowl and cover it tightly with plastic wrap or a damp towel. Let the dough rise until it has doubled in size, it should take at least an hour but shouldn’t take 2 full hours. 

While the dough rises, make the cream cheese frosting. Begin by mixing the cream cheese and butter until they are fully combined. Next, add the vanilla and the salt. Finally, add the powdered sugar one cup at a time. The mixture should have the consistency of buttercream frosting. If it is too runny, add a bit of powdered sugar to thicken it. 

Once the dough has doubled, prepare a well-floured work surface and drop the dough onto it. Using a rolling pin, roll out the dough to about ¼” thick. Cut the dough into rounds about 3 inches in diameter. A pastry cutter is perfect for this, but you can use a large drinking glass or the top of a jar or coffee mug if necessary. As you cut the donuts, transfer them to lightly floured or greased baking sheets, leaving a few inches between each donut and covering them with plastic wrap while they rise. Dough scraps can be rerolled one time, after that discard the scraps or save them for an irregular but delicious snack.

Let the donuts rise until they doubled in size - about an hour. 

Meanwhile heat the shortening or oil to 350°F.

Once donuts and oil are ready fry them in batches of 2 or 3 at a time. Take care not to overcrowd them.

Fry for about 90 seconds per side, until they are a deep golden brown. Transfer them to a wire rack to cool. Let them cool for a few minutes, until they can be comfortably handled. While the donuts are still warm, use the piping bag to puncture the top of the donut and pipe in the filling. About 2 tablespoons is a nice amount. Once the donuts are filled, spread a generous dollop of cream cheese frosting on each of them. Serve as soon as possible.