Quince and vanilla sufganiyot


  • Serves 20 people

These jelly-filled doughnuts are made to celebrate Hanukkah. You can substitute shop-bought jam for the jelly. You'll need to begin this recipe a day ahead.

  • 7 gm dried yeast (about 1 sachet)
  • 110 gm (½ cup) caster sugar
  • 300 gm (2 cups) plain flour, plus extra for dusting
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 70 ml lukewarm milk
  • 3 egg yolks (whites reserved for brushing)
  • 30 gm softened butter, plus extra for greasing
  • Finely grated rind of 1 lemon
  • For deep-frying: vegetable oil
  • For dusting: pure icing sugar, sieved
  • Quince and vanilla jelly
  • 1 kg under-ripe quince (about 2 large), unpeeled
  • Juice and seeds of 1½ lemons
  • About 250gm white sugar
  • 1 vanilla bean, split and seeds scraped
01   For quince and vanilla jelly, wash quinces, remove fur, then coarsely chop and combine in a large saucepan with lemon juice, seeds and 2 litres cold water. Bring to the boil over high heat, reduce to medium and cook until quince is very pulpy (40-45 minutes). Transfer to a large muslin-lined sieve placed over a bowl, refrigerate overnight to drain (do not squeeze or jelly will be cloudy), discard pulp. Measure quince liquid into a clean saucepan. For every 310ml liquid, add 250gm white sugar. Stir over medium-high heat until sugar dissolves, add vanilla bean and seeds and boil until mixture reaches setting point (4-5 minutes; see note). Remove vanilla bean, transfer to sterilised jars, stand until set (2-3 hours). Makes about 300ml and will keep refrigerated for 6 months.
02   Combine yeast and 80ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, stirring to dissolve, then add caster sugar and stand until foamy (4-5 minutes). Sift together flour, spices and a pinch of fine salt. Add milk and yolks to yeast mixture, mix to combine, then add flour mixture, butter and lemon rind. Beat until smooth, sticky and slightly elastic (4-5 minutes), then transfer to a lightly buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until doubled in size (1-1½ hours).
03   Turn dough onto a lightly floured surface, roll to 5mm thick, then cut out 6cm-diameter circles with a well-floured round cutter. Re-roll and cut scraps. Place 1 tsp quince and vanilla jelly in the centre of half the circles, brush edges with eggwhite, top with remaining dough circles, pinch edges to seal. Place on a lightly floured tray, cover, and stand in a warm place until risen slightly (25-30 minutes).
04   Meanwhile, preheat oil in a deep-fryer or deep-sided saucepan to 170C. Deep-fry sufganiyot, in batches, turning often, until golden brown and cooked through (5-6 minutes; be careful as hot oil may spit). Drain on absorbent paper, dust heavily with icing sugar and serve hot.

Note To test setting point, place a few saucers in freezer while jelly is cooking. Remove jelly from heat and spoon onto a cold saucer, return to freezer for 30 seconds, then push with your finger. If it wrinkles, it's ready. If not, cook jelly for another few minutes, test again, remove from heat and set aside to cool.








Jun 2010

Jun 2010

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