Then comes the pièce de résistance: sufganiyot, freshly fried doughnuts commemorating the miracle of the oil that kept the Temple lit for eight days. Today, Chef Shaya continues the family tradition with his own delicious flair, filling the sufganiyot with a sweet satsuma curd before a final dusting of spiced sugar.
4¼ cups all-purpose flour
⅓ cup granulated sugar
2½ teaspoons salt
8 whole eggs, room temperature
1 teaspoon vanilla extract
1 whole orange, zested
3 tablespoons rum
1 teaspoon orange blossom water
⅓ cup whole milk
1 tablespoon plus 1 teaspoon yeast
⅓ cup softened butter
Oil for frying
Sugar for tossing
Satsuma Curd (recipe follows)
½ cup fresh satsuma juice
½ cup sugar
5 tablespoons butter, unsalted
1 tablespoon grated satsuma zest
3 large eggs
1 egg yolk
- Place flour, sugar, salt, eggs, vanilla, zest, rum, orange blossom water, milk, and yeast in mixing bowl of stand mixer fitted with dough hook attachment. Mix for 5 minutes on medium speed until rough dough forms. Gradually add butter. Once combined, increase speed to medium, and continue mixing for about 10 minutes, until dough is smooth.
- Line sheet pan with parchment paper then sprinkle with flour. Place dough on pan and cover. Let rest for 20 to 30 minutes.
- Unwrap dough and knead by hand for another minute. Form smooth ball, cover, and let rise on floured work surface for 15 to 20 minutes.
- Roll out to ½-inch thick and then cut out doughnuts to desired size. Combine scraps and reroll to cut out more doughnuts. Let rise in warm place until doubled in size, about 1 hour.
- While doughnuts are rising, pour at least 2 inches
of oil in heavy pot and heat to 350 degrees over medium heat.
- Place doughnuts gently into pot and fry until golden brown, about 2 minutes on each side. Remove from oil and place on paper towels to drain. Toss in sugar and fill as desired with satsuma curd.
- Combine all ingredients together in large bowl. Place over double-boiler with simmering water and cook, whisking constantly, until mixture thickens and whisk leaves trail that holds shape.
- Remove from heat and strain. Cover with plastic wrap. Poke holes in wrap, and chill until ready to use. Can be made 1 day ahead.