Made with a combination of self-rising flour and yogurt, the batter for these quick sufganiyot only needs to rest for 10 minutes.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Quick Sufganiyot
Ingredients
- 2 eggs, beaten
- 4 Tablespoons sugar
- 2 teaspoons vanilla
- 1 1/2 cups plain low-fat yogurt (or kefir)
- 2 1/2 to 3 cups self-rising flour
- 2 cups canola oil approximately for frying
- Confectioners’ sugar, for dusting
- Strawberry jelly for filling, optional
Instructions
- Combine the eggs, sugar, vanilla and yogurt in a bowl. Slowly whisk in enough of the flour to form a thick batter. Allow batter to rest about 10 minutes.
- Place oil in a 1 1/2-quart saucepan (you want about 2 inches of oil in the pan) and heat to 325F. With a teaspoon, drop small mounds of batter into the hot oil and cook 3 to 4 minutes, turning the sufganiyot with the spoon or a slotted spatula, until golden brown and cooked through. Drain on a plate lined with paper towel.
- While still warm, place on a platter and sprinkle with powdered sugar.
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