Apple Pie Doughnuts (Sufganiyot)
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
What do you make for Thanksgivukkah dessert? These apple pie doughnuts should do the trick!
Here is my last recipe for the Thanksgivukkah photo shoot I did with Austin Woman Magazine. Sad I know! But I saved the best for last. Sorry for the less than stellar photos, we were too busy chowing down. For my Sephardic friends out there, Hanukkah is all about these tasty fried stuffed doughnuts called sufganiyot! Normally, we stuff them with jelly. Which is delicious of course, but this is Thanskgivukkah and nothing typical will due. I filled mine with homemade apple pie filling, just because I can!
Apple Pie Doughnuts (Sufganiyot)
Hanukkah meets Thanksgiving with these Apple Pie Doughnuts (Sufganiyot)!
Ingredients
- Doughnuts:
- 1 package dry yeast
- 4 tablespoons sugar
- 3/4 cup warm water 100 degrees
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 tablespoons 1/4 stick unsalted butter, softened
- Filling:
- 1 tablespoon butter
- 2 large Granny Smith apples peeled, cored and diced
- 1/4 cup brown sugar
- 1/2 teaspoon lemon juice
- 1/2 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- Vegetable oil for frying
- 1/2 cup powdered sugar and 1/4 cup cinnamon mixed together for dusting
Instructions
- In a large bowl, mix together the yeast, 2 tablespoons of the sugar and the water to make a slurry. Let sit aside for five minutes until yeast is bubbling.
- In a separate bowl, mix together flour, 2 tablespoons sugar, salt, cinnamon, nutmeg, vanilla and egg yolks, then add to the yeast slurry. Knead the dough until it forms a ball. Then add the butter and knead to incorporate the butter. Cover and let rise in a warm place for an hour until it doubles in size.
- Meanwhile, make the filling. Melt butter in a large saute pan over medium heat. Add the apples and saute until soft, about five minutes. Then add sugar, lemon juice, flour and cinnamon and stir to combine. Bring mixture to a boil, then lower heat and cook for two minutes until thick. Let cool.
- After proofing, roll out the dough to 1/8-inch thickness. Cut into 1 1/2- or 2-inch rounds with a cookie cutter or glass and put dough rounds on a cookie sheet. Cover with plastic wrap and let dough relax for 10 minutes. Repeat with excess dough.
- Flatten out half of the doughnut circles slightly and place a rounded teaspoon of the apple filling in the center of each circle. Place the remaining circles of dough over the filling, and press down the edges well to seal. Heat two to three inches of oil in a heavy-bottomed Dutch oven or deep fryer to 350 degrees.
- Fry doughnuts a few at a time until cooked through and golden brown for one to two minutes, and then flip and fry the other side. Remove from the oil with a slotted spoon and drain on paper towels and dip into cinnamon sugar mixture. Serve immediately.
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Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
4 Comments
Whhhaaa…I need to know about this photo shoot!! And can you believe I have never had these before? Bad Jew.
I’ll tell you about it sometime! Sufganiyot are more of a Sephardic thing, but who am I to deny people of their doughnuts?!
I LOVE apple donuts!!! These look awesome Amy! Also — PHOTO SHOOT?! You are a superstar. Really. Hope your Thanksgivukkah was fabulous!!!
Aw thanks, Heather!! I felt super fancy!