HOME > Chowhound > Home Cooking >

Mini Sufganiyot for Hannukah?

hungryabbey Dec 2, 2011 08:14 PM

Hey everyone

as a convert to Judasim, I would like to attempt my first sufganiyot but I want to make mini ones that still have a jelly filling. does anyone have a good recipe? thanks in advance!

  1. Click to Upload a photo (10 MB limit)
  1. m
    magiesmom RE: hungryabbey Dec 3, 2011 08:08 AM

    Here is a link to Joan Nathan's recipe. I have never made them as I don't like them, but she is the expert. She calls for 2" rounds, I'm sure you could make them smaller.

    7 Replies
    1. re: magiesmom
      hungryabbey RE: magiesmom Dec 3, 2011 03:55 PM

      awesome, thank you!

      1. re: magiesmom
        another_adam RE: magiesmom Dec 3, 2011 07:15 PM

        I've made the Joan Nathan recipe a few times, they're pretty good, but keep in mind you have to eat them basically the moment they're finished frying. You can definitely make them smaller than 2" rounds, but I'm not sure how mini you can get and still have enough space for both filling and a border to ensure a seal.

        However, you could also fry and then fill them:
        (German krapfen, Polich pączki, Yiddish pontshkelekh, all basically the same thing)

        1. re: another_adam
          hungryabbey RE: another_adam Dec 4, 2011 02:19 PM

          Hm, is there any way one could fry them like an hour ahead? or is there a recipe that can be done in advance?

          1. re: hungryabbey
            another_adam RE: hungryabbey Dec 4, 2011 02:56 PM

            An hour ahead is probably fine, though in that case I might skip rolling them in cinnamon sugar and opt instead for a light last minute dusting of confectioner's sugar. (The donuts release some moisture as they cool, and the cinnamon sugar moistens/"soaks in" a little)

            Then again, others may have better experience or tips for this. I have to admit that I don't really like pontshkelekh all that much, so I find that whatever freshly fried charm they have straight out of the oil quickly fades as they get cold...

            1. re: another_adam
              hungryabbey RE: another_adam Dec 5, 2011 06:19 PM

              that is fair. anyone else?

              1. re: hungryabbey
                jtownfoodie RE: hungryabbey Dec 6, 2011 05:37 AM

                You can totlly make them ahead, just don't roll them in sugar straight away and leave them to cool on paper towels. I would suggest trying some of them with dulche de leche filling (ribat chalav in Hebrew) instead of the jelly, it's really good! Hope you have a great 1st chanuka!

                1. re: jtownfoodie
                  hungryabbey RE: jtownfoodie Dec 6, 2011 04:29 PM

                  the dulche de leche was actually my plan anyways. i think i can actually get away with frying at the last minute, as long as i can assemble ahead of time, because I agree that hot donuts do sound so much more appealing..
                  Would it be a problem to prep them a few hours before (fill them etc) or will the filling make it soggy or something?

      2. m
        mmw2008 RE: hungryabbey Dec 7, 2011 04:33 PM

        You should check out my recipe for mini sufganiyot:
        Instead of the chocolate filling, deep fry without any filling and then inject jelly to the middle
        of the Sufganiya

        Show Hidden Posts