Babka Sufganiyot
- Marissa Wojcik
- Oct 17, 2021
- 2 min read
Updated: Dec 9
Babka starts with an enriched dough, the same soft, pillowy magic that gives some doughnuts their irresistible fluff. No wonder it bakes into the cloud-like treat we all adore!
And just like classic sufganiyot (the jelly-filled doughnuts enjoyed on Hannukah), babka can be packed with sweet, fruity goodness. These babka sufganiyot mash up the best of both worlds: crispy, golden doughnut vibes with babka’s signature richness, all wrapped around a bright blueberry-lemon filling that cuts through the fried decadence in the most delicious way. Perfectly nostalgic, perfectly fun, and perfectly Hanukkah.
Babka Dough
½ Cup milk, warmed
2 ½ Teaspoons instant yeast
1 Egg
1 Egg yolk
¼ Cup sugar
½ Teaspoon kosher salt
2 Cups flour
7 Tablespoons butter at room temperature
Babka Filling
Blueberry Preserves
Lemon Zest
Whisk egg, egg yolk, sugar, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.
Mix in the flour until almost fully mixed. Add butter (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.
Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.
Punch the dough down and divide into 8-10 even balls. Take one of the balls and roll into an oval. Spread the blueberry preserves over the dough and sprinkle 1-2 teaspoons of lemon zest over the preserves.
Roll the dough towards yourself to create a log. Cut down the center of the log (lengthwise) and twist together. Form a circle and pinch the ends together well, otherwise it will open when you fry it!
Complete with the other portions of dough. Let rise for an additional 30 minutes.
Heat 2-3 inches of canola oil in a ducth oven to 350 degrees Fahrenheit.
Cook each doughnut for 3 minutes on each side. Take out of the oil and place on a wire rack to drain the excess oil. Toss in sugar mixed with 2 tablespoons of lemon zest. Serve immediately.
