Baby-sized sufganiyot
By Michal Waxman
Ingredients (for 50-60 small sufganiyot):
- 1 kg regular flour
- 120 g (1/2 cup + 1 tbsp) sugar
- 1 container of sour cream
- 350 g (1.5 cups) water
- 100 g very soft butter
- 11 g (1 tbsp) dry yeast
- 1/2 tsp salt
- Olive oil + vegetable oil for frying
- Powdered sugar or regular sugar for coating the finished sufganiyot
Instructions:
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add butter, cream, and water, and mix with your hands until the mixture forms a dough ball that can be kneaded.
- Knead the dough by hand or with a dough hook for 15-20 minutes until it becomes smooth, uniform, soft, flexible, and aromatic. Don't shorten the kneading time; it's crucial for a well-invested and patiently worked dough.
- Form the dough into a ball. Place it in a large bowl and cover with plastic wrap. Let it rise in a warm corner until it doubles in size, about 45 minutes.
- Punch down the dough with your hands. Form it into a ball again. Return it to the bowl, cover with plastic wrap, and wait again for it to double in size, about another 45 minutes.
- Line a large, flat baking tray with parchment paper and lightly oil it. Tear small pieces from the dough and form them into small balls, about the size of matzah balls.
- Place the balls on the tray, spacing them out to allow for expansion. Cover with a damp kitchen towel and wait for the balls to double in size, about 20 minutes to half an hour.
- Meanwhile, heat olive oil mixed with another vegetable oil of your choice in a deep pan or wide pot. 3-4 cm of oil will suffice, no need for fully filled pots. When the oil is very hot (if you have a kitchen thermometer, the desired temperature is 180 degrees Celsius) but not smoking, fry the sufganiyot until they are golden on both sides but not burnt.
- Remove the golden sufganiyot from the oil, place them on absorbent paper, roll them in sugar on all sides or dust with powdered sugar. Serve with a dollop of cream and strawberry jam for dipping, or as they are.