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Everything Bagel Sufganiyot

Everything Bagel Sufganiyot

Amy Kritzer
Savory Everything Bagel Sufganiyot aka Hanukkah doughnuts are stuffed with lox and schmear because I love you.
5 from 4 votes
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Breakfast
Cuisine Jewish
Servings 12 doughnuts

Ingredients
  

  • For dough:
  • 2 ¼ teaspoons 1 packet active dry yeast
  • cup warm whole milk 110 degrees
  • ¼ cup granulated sugar plus 2 teaspoons, divided
  • 3 ¼ - 4 cups all-purpose flour plus more for rolling out dough
  • 2 large eggs at room temperature
  • teaspoons kosher salt
  • 4 tablespoons unsalted butter at room temperature
  • 4 cups+ oil for frying Use an oil with a high smoke point like canola or vegetable
  • For filling:
  • 1 8 oz container cream cheese
  • 1/4 cup sour cream
  • 2 tablespoons green onions diced, plus more for garnish
  • 2 tablespoons lox diced, plus more for garnish
  • Everything Bagel Spice for garnish http://whatjewwannaeat.com/everything-bagel-spice/

Instructions
 

  • First, let's make the doughnut dough! Combine yeast, warm milk and two teaspoons sugar in a large bowl of a stand mixer and stir to dissolve. Wait 10 minutes, the mixture should get foamy. If it doesn't, the water is the wrong temperature or your yeast is dead. Try again!
  • Then add 3 cups flour and remaining sugar. Add eggs one at a time and mix with the paddle until it starts to comes together. Then add salt and combine.
  • With the mixer on low, add the butter, a little at a time, mixing until it’s all incorporated into the dough. Then, mix on medium speed with the dough hook for about 5-10 minutes until dough is smooth and shiny, adding flour as necessary.
  • Then, knead on a floured surface for 5 minutes until slightly tacky but not sticky, adding flour as needed.
  • Place the dough in a large bowl, cover and let rise in a warm place until doubled in size, about 2 hours. You can also slow rise in the refrigerator overnight. Bring to room temperature before using.
  • While your dough it rising, make your filling by whipping together cream cheese, sour cream, green onions and lox until combined and whipped. Set aside in the refrigerator.
  • When the dough has doubled, punch it down and place on a lightly floured surface. Roll the dough out to ¾ inch thick and cut out doughnuts using a 3-inch round cutter. Make more doughnuts with the scraps. Place doughnuts on parchment paper lined cookie sheets about 1 inch apart. Cover loosely with plastic wrap or a towel and let rise in a warm place until they puff up, about 1 hour. At this point, you can refrigerate them for up to 2 hours if it’s not time to fry. Bring to room temperature before frying.
  • When ready to fry, heat 2 inches of oil in a heavy-bottomed pot until it reaches 350 degrees F. Working in batches to fry the sufganiyot; be careful not to overcrowd the pot. Fry for 1-2 minutes per side, until golden. Sprinkle immediately with everything bagel spice and let cool on cooling rack.
  • Place cream cheese mixture in a pastry bag with a round tip for easy filling.
  • When the sufganiyot are cool enough to touch, poke a hole in the top using the tip of the pastry bag. Fill using cream cheese mixture and eat up!!
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