Saffron Sufganiyot

If you’re looking to light up your Hanukkah table with something truly special, these Saffron Sufganiyot with Lemon Curd are the ultimate festive upgrade. Traditionally, these jelly-filled doughnuts represent the miracle of the oil, but adding a touch of Lemonfair Saffron takes the symbolism to a more luxurious level. The saffron doesn't just lend a sophisticated, earthy aroma to the dough; it gives these pillowy treats a gorgeous golden hue that perfectly matches the glow of the menorah.

While deep-frying can sometimes feel intimidating, this recipe is surprisingly approachable and produces a doughnut that is remarkably light and airy. The warmth of the saffron-infused dough is balanced by a bright, zesty burst of lemon curd filling, creating a flavor profile that is both comforting and refreshing. Whether you are hosting a large Hanukkah party or just want to treat your family to a gourmet version of a classic, these sufganiyot are a guaranteed showstopper. They are best served warm, dusted with a snowy layer of powdered sugar, and shared with friends and family who will definitely be impressed by your artisan touch.

Ingredients:

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp.) active dry yeast
A pinch of Lemonfair Saffron threads
1 cup warm milk
1/4 cup unsalted butter, melted
2 large eggs, beaten
For Filling: Lemon curd (store-bought or homemade.)
For Frying: Vegetable oil
For Dusting: Powdered sugar

Make the Dough:

In a large bowl, combine 4 cups of all-purpose flour, 1/4 cup granulated sugar, and 1 packet of active dry yeast.
Warm 1 cup of milk (about 110°F/43°C) and melt 1/4 cup of unsalted butter. Grind a pinch of saffron with mortar & pestle, stir into warm milk and let sit for 5 minutes.Add the warm milk and melted butter to the dry ingredients.
Beat 2 large eggs and add them to the mixture. Stir until a dough forms.
Knead the dough on a floured surface until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Assembly and Frying:

Punch down the risen dough and roll it out on a floured surface. Cut rounds using a cookie cutter or a glass.
Heat vegetable oil in a deep fryer or a large, deep pan to 350°F (175°C).
Fry the dough rounds for about 1-2 minutes per side or until they turn golden brown. Make sure they cook evenly.
Remove the sufganiyot and place them on paper towels to absorb excess oil.

Filling:

Fill a piping bag with lemon curd.
Once the sufganiyot are cool enough to handle, insert the piping tip into the side of each donut and fill it with the lemon curd.

Dusting:

Sprinkle the filled sufganiyot with powdered sugar and serve immediately! These aren't as difficult as they seem and your friends and family will be very impressed!