Hello! How was your weekend?? We had such a jolly holiday time tooling around town. We saw the community theater’s performance of White Christmas, had a great brunch at the town fancy restaurant that just started brunch, and did the holiday home tour where you get to tour a bunch of houses that are all dressed up for the holidays. It was so lovely and especially educational in our house planning stage. Eggboy got one of those laser measuring devices so anytime we found ourselves in a nicely sized living room, not too big/not too small/just the right amount of cozy, he would inconspicuously measure it go-go-gadget laser style. It was so cool. Then we came home and drew on graph paper and made hot cocoa with our espresso steamer. Excellent chill weekend!
Welcome to my first annual sufganiyot double feature, starring one savory recipe, one sweet recipe, and one silly sweater that I rented from the internet! Today I’m sharing the savory recipe which includes a buttery garlicky za’atar speckled dough that’s filled with sweet onion jam and dusted with vinegary sumac and yogurt ~powder~ that I had leftover from yogurt book testing. Yogurt powder is a lot like macaroni and cheese powder but tangier and less salty (but do you know what would work great in the absence of yogurt powder, should you not have time to amazon it?? Macaroni and cheese powder.)
This one is for those people who would rather have a pile of cheese fries than a birthday cake (me). Or who want a next level garlic knot or savory monkey bread or any round bulbous soft hot bread thing (me me me).
Early next week, right in time for Hanukkah, I’ll be sharing a rose jam sufganiyot recipe that follows the same general method so that you can get two great flavors for the price of one deep frying session. How long has it been since I complained about deep frying, am I due for a kvetch?
Actually on second thought, no time for that, I have to go order some books for Eggboy. The other day I half jokingly suggested that we do “Book Hanukkah” and gift each other one book for each night of Hanukkah (new, used, homemade… I think those are all the options). It was after we drew a two-story library into our home plan. I forgot about Book Hanukkah until a huge Amazon box arrived yesterday that was filled with books that I wasn’t supposed to see. So, ok, gotta go figure out what Eggboys read!!
A couple of notes:
-These are by far the best within a few hours of making them so if you’re looking to prep ahead, here are some tips: make the filling in advance (this can be made a few days in advance). For the first rising, the dough can stay in the fridge for a good day or two. Let it come to room temperature for about an hour before stamping out your circles. Once you have your circles stamped, you can keep them in the fridge for up to 3 hours. Fry them right before your party, and then maybe hand off the job of filling them to that friend who arrives at the party looking for a job to do in the kitchen.
-I like frying in cast iron! It does a nice job of maintaining the temperature of the oil.
-You can use any onion jam of your choosing here. I've linked to a super tasty recipe that tastes rather sweet on its own, but once it's in the donuts, it really balances out quite nicely.
onion jam sufganiyot with za'atar, sumac, and yogurt powder
2 1/4 tsp (1 packet) active dry yeast
1/2 c warm whole milk (105-110ºf)
1/4 c warm water (105-110ºf)
2 tb + 1 tspsugar
1 tsp kosher salt
1/2 tsp garlic powder
1 tb za’atar
3 1/2 c (448g) all-purpose flour, plus more for dusting
1 large egg + 2 egg yolks, lightly beaten
6 tb (85g) unsalted butter, softened
canola or vegetable, for frying
about 1 c onion jam
a few tb yogurt powder, for dusting
sumac, for dusting
in a medium bowl, combine the yeast, warm milk, water, and 1 teaspoon sugar and give it a little stir. let it sit for about 5 minutes, until it becomes foamy on top.
meanwhile, in the bowl of stand mixer fitted with a dough hook, mix together the salt, a few turns of black pepper, garlic powder, za’atar, flour, and remaining sugar. Add the eggs and yeast mixture and mix to form a very very stiff dough. It will seem like the dry ingredients aren’t all going to get incorporated but try as best you can. Knead for a few minutes and then with the mixer on, begin gradually adding the butter, tablespoon by tablespoon. This, too, will seem like it isn’t going to incorporated into the dough but keep on mixing for about 8-10 minutes more, scraping down the dough hook occasionally, until your dough is smooth and slightly sticky. transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature (or in the fridge, see notes) until it has doubled in size, about 2 hours.
Turn the dough out onto a work surface and roll it out to 1/2” thickness. Cut out 2 1/2” circles and transfer them to a baking sheet lined with parchment. When re-rolling scraps, first press them together and then allow the dough to sit for about 10 minutes before proceeding. Cover the circles with plastic wrap or a dish towel and let rise for another hour, until doubled.
In a large heavy pot fitted with a thermometer, heat 3-4” oil to 350ºf. Fry the donuts in batches of 3 or 4, for 1 1/2 minutes on each side. Transfer to a wire rack to cool.
Meanwhile, fill a piping bag fitted with a large round tip with the onion jam. Using a skinny knife, poke holes into the tops of cooled donuts and rotate the knife to create space for the jam. Pipe the jam into the holes. Dust the donuts with a light dusting of yogurt powder and sprinkle with za’atar and sumac. Enjoy!
photos by chantell and brett!