This sufganiyot recipe is brought to us by Osnat Lankri, one of the regular and talented contributors to JNF's ongoing #RecipeOfTheWeek series. Osi owns a catering business Osi’s events in Ofakim, a small town west of Be'er Sheva in the Negev. Her delicious cuisine reflects her Moroccan and Iraqi roots.
Osi’s father is one of the founders of Ofaqim and Osi has been carrying on his legacy by contributing to the Ofakim economy with her catering business, Osi's events, and by buying her ingredients at the local market. Ofakim is a focus of JNF's development initiative Blueprint Negev.
Ingredients
½ kilogram (4 cups) of flour
One tablespoon yeast
One tablespoon sugar
½ teaspoon salt
1 ½ cups of water
Powdered sugar for dipping
Directions
Cover and let rise for about an hour.
Transfer the dough onto a well-floured surface and knead to remove air while adding about half a cup of flour. Create dough balls and place on a floured surface.
Heat a skillet with canola oil. Take a ball of dough and make a hole in the middle with your hand. Then put the dough in the hot oil and remove when golden. Serve dipped in powdered sugar.
Happy Hanukkah!
