Sufganya Recipe

Warm the milk and bloom yeast

Warm 1 cup whole milk to about 105–110°F (warm to the touch). In a small bowl or measuring cup, stir the warm milk with 2 tsp instant dry yeast and 1 tablespoon granulated sugar. Let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large bowl or the bowl of a stand mixer fitted with the dough hook, whisk together 4 cups all-purpose flour and 1 teaspoon fine sea salt.

Make the dough

Add the foamed yeast/milk to the flour. Add 2 large eggs (room temperature), 2 tablespoons vegetable oil, and 3 tablespoons softened unsalted butter. Mix on low to combine, then increase speed to medium and knead 6–8 minutes until a smooth, slightly tacky but not sticky dough forms. If dough is very sticky, add up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon additional milk.

First rise

Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on temperature.

Shape doughnuts

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll or pat to about 1/2 inch (1.2 cm) thickness. Using a 3-inch round cutter, cut circles and place on a parchment-lined tray; gather scraps, reshape, and cut more. You should get about 18–20 rounds. Place rounds on trays, cover loosely with plastic or a towel, and let rest 20–30 minutes for a short second rise—they should puff slightly.

Heat oil

Pour vegetable oil into a wide, deep pot to a depth of about 2–3 inches (enough to float the doughnuts without crowding). Heat oil to 350°F (175°C). Use a thermometer for accuracy; maintain 340–360°F while frying.

Fry doughnuts

Fry dough rounds in batches (do not overcrowd) 1–1.5 minutes per side until golden brown, turning once with a slotted spoon or spider. Remove to a wire rack set over a sheet tray lined with paper towels to drain. Let cool slightly until warm to the touch before filling (about 10–15 minutes).

Heat milk

In a medium saucepan, heat 2 cups whole milk over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

Whisk yolks and sugar

In a bowl, whisk together 4 large egg yolks, 1 cup granulated sugar, 1 tablespoon cornstarch and a pinch of salt until pale and slightly thickened.

Temper eggs and thicken

Slowly ladle about 1/2 cup of the hot milk into the yolk mixture while whisking constantly to temper. Gradually whisk the tempered yolks back into the saucepan with the remaining milk. Return to medium-low heat and cook, whisking constantly, until the mixture thickens and comes just to a gentle simmer and holds on the back of a spoon, about 3–5 minutes.

Finish pastry cream

Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until smooth. Pour the pastry cream through a fine-mesh sieve into a bowl to remove any cooked bits. Press plastic wrap directly on the surface to prevent a skin from forming and chill until cold, at least 2 hours. Chill helps set the custard so it fills cleanly.

Prepare filling

Once the pastry cream is cold, transfer it to a piping bag fitted with a long narrow filling tip (about 4–6 mm). If you don’t have a piping bag, use a zip-top bag with a corner snipped off.

Fill the sufganyiot

Hold a warm (not hot) doughnut in one hand. Insert the tip into the side of the doughnut about halfway to the center and gently squeeze to fill until you feel slight resistance or see slight bulging. Typically each sufganya needs about 1.5–2 tablespoons pastry cream. Rotate and fill all doughnuts.

Dust with sugar

Combine 1 cup confectioners' sugar and optional 1 teaspoon ground cinnamon; sift or mix. Generously dust each filled sufganya with the powdered sugar (and cinnamon, if using) so they are coated.

Serve

Serve sufganya warm or at room temperature. They are best the day they are made but will keep chilled (covered) up to 24 hours. If stored chilled, bring to room temperature before serving for best texture.