Sufganiyot with Bourbon-Orange Glaze

Name: Sufganiyot with Bourbon-Orange Glaze
Prep time: PT0D0H0M
Cook time: PT0D0H45M
Total time: PT0D0H45M
Yield: makes 18 donuts
Ingredients: 1½ cups all-purpose flour; ½ cups sugar; 1 tsp. baking powder; Pinch of kosher salt; ½ cups buttermilk; 2 large eggs, separated; 1 tbsp. melted unsalted butter; 1 tbsp. fresh orange juice; 2½ tsp. finely grated orange zest; 1 tsp. vanilla extract; Neutral oil, for frying; ¼ cups orange marmalade; 1 tbsp. bourbon; Confectioners’ sugar

Put away the piping bag: This Southern riff on the classic Hanukkah donut recipe is easier—and boozier—than the original.

Serves
makes 18 donuts
Time
45 minutes

PHOTOGRAPHY BY AMY HARRIS

By Sara Bradley

Updated on November 29, 2021

The use of chemical leavening—baking powder—makes chef Sara Bradely’s Kentucky riff on the classic Hanukkah donut recipe quicker and easier than old-school yeasted versions, while drizzling the warm donuts with boozy orange jam eliminates the need for fiddly piping bags. Don’t be alarmed by the density of the dough—once the egg whites are folded in, it will loosen to a light and easy-to-fry batter.

Featured in: "A Mother-Daughter Culinary Duo on Stress-Free Meal Prep and More Hanukkah Essentials."

Ingredients

For the donuts:

1½ cups all-purpose flour
½ cups sugar
1 tsp. baking powder
Pinch of kosher salt
½ cups buttermilk
2 large eggs, separated
1 tbsp. melted unsalted butter
1 tbsp. fresh orange juice
2½ tsp. finely grated orange zest
1 tsp. vanilla extract
Neutral oil, for frying

For dusting and glazing:

¼ cups orange marmalade
1 tbsp. bourbon
Confectioners’ sugar

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Instructions

Step 1

Make the donuts: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the buttermilk, egg yolks, butter, orange juice and zest, and vanilla. Fold the wet mixture into the dry ingredients until just combined (do not overmix), then set aside.

Step 2

Fill a heavy-bottomed fitted with a deep-fry thermometer with oil to a depth of 2 inches, then set over medium heat and preheat to 375°F.

Step 3

Meanwhile, in a clean medium bowl, use a wire whisk or an electric mixer to whip the egg whites to medium-stiff peaks. Switch to a silicone spatula and gently fold the whites into the reserved batter.

Step 4

Fry the donuts: Line a large rimmed baking sheet with a few layers of paper towels and set it by the stove. Working in batches and using a tablespoon-sized measuring spoon, scoop the batter into the oil and cook until puffed and golden brown on one side, about 3 minutes. Using tongs, a slotted spoon, or a spider skimmer, flip the donuts and continue cooking until evenly golden brown, about 3 minutes more. Transfer to the lined baking sheet to drain while you fry the rest of the donuts.