Sufganiyot Biscuits
For times when you don’t feel like deep frying.
This year I decided on a slight change for our Hanukkah party. These are still deliciously indulgent, but soft, buttery, and chewy biscuits (cookies). They did not last very long in our house and will make a great unique version of the traditional fried jelly-filled treats for the Jewish Festival of Lights. I made mine with raspberry jam that I had on hand but use whatever you prefer. I wanted these to resemble doughnuts, so I made them in medium to large sizes. These are just sweet enough!
240g (2 cups) plain flour
2 teaspoons baking powder
114g (½ cup) unsalted butter, at room temperature
155g about (¾ cup) light brown sugar
4 heaping tablespoons icing sugar (Confectioners’ sugar), plus extra for dusting
50g (½ cup) extra-virgin olive oil
1 teaspoon vanilla extract
raspberry jam
coarse sugar or sanding sugar (optional) for sprinkling tops
Yield: For medium/large biscuits; makes 10-14
1. Preheat the oven to 180°C/ 350°F with a rack positioned in the centre. Line a baking tray with greaseproof paper/baking parchment.
2. In a medium bowl, whisk together the flour, salt, and baking powder. In a large mixing bowl, use an electric mixer on medium-high to cream together the butter, brown sugar, and icing sugar until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the bowl, then slowly pour in the olive oil and beat until completely combined. Beat in the egg yolks and vanilla until light in colour and fluffy, about 3 - 4 minutes, using a silicone spatula to scrape down the sides of the bowl every two minutes.
3. Add the flour mixture to the butter mixture and beat on low speed until combined.
4. With a melon scoop or medium spoon, scoop half of the dough (this should make about 5 to 6 biscuits) into medium balls about 2 to 3 tablespoons each (about 45g to 55g). Space each ball of dough about 2 inches (5 cm) apart from each other on the baking tray. Use your pointer finger to gently poke a hole in the top of each ball (in the middle) about halfway through — for any part of the dough that cracks, just use your hands to put it back together. (Optional: Use the palm of your hand or the bottom of a glass to press each ball down to slightly flatten, but not too much). They should slightly resemble doughnut shapes. Place the baking tray in the freezer for 15 minutes. Remove the baking tray from the freezer.
5. Use a small spoon to fill each biscuit hole with jam (about ½ teaspoon or so). Sprinkle a little bit of coarse sugar crystals around the edges of each biscuit. Bake the biscuits for 15 to 20 minutes, or until very lightly golden, slightly cracked, and still soft to the touch. Set the baking tray aside to cool for at least 10 minutes before transferring it to a wire rack.
6. Using a fine sieve, lightly dust icing sugar over the tops of the biscuits. Then, spoon a small dollop of fresh jam in the middle of each one before serving.
Notes: Store in an airtight container, layering with a sliver of baking parchment in-between each one, if needed. Eat within 2 - 3 days or freeze for up to 3 months.
Recipe written by Madison of FASHION TALES
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