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Savory Sufganiyot with Swiss Chard and Raisins Recipe

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3.9 from 72 reviews

These Savory Sufganiyot are a delicious twist on the traditional jelly-filled doughnuts, stuffed with a flavorful Swiss chard, onion, raisin, and feta filling. Fried to golden perfection, they are perfect as a tasty appetizer or snack with a savory punch balanced by the sweetness of raisins and the tang of feta cheese.

  • Total Time: 2 hours
  • Yield: 12 servings

Ingredients

Dough Ingredients

  • 1 packet dry yeast
  • 2 Tb sugar
  • 3/4 cup warm water
  • 2 1/2 cups flour, plus more for kneading
  • Pinch of salt, plus more for garnish
  • 2 eggs
  • 2 Tb butter, softened
  • 1 Tb lemon zest

Filling Ingredients

  • 4 cups Rainbow Chard or spinach, stems removed and chopped finely
  • 1/4 red onion, chopped finely
  • 1/2 cup raisins
  • 1/4 cup feta, crumbled
  • Salt and pepper, to taste

Frying

  • 4 cups vegetable or canola oil (or 1 32oz bottle) for frying

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine the dry yeast, sugar, and warm water. Stir gently with a fork to dissolve the yeast and let it sit for about 15 minutes until it becomes foamy and bubbly, indicating the yeast is active.
  2. Prepare Dry Ingredients: In a separate bowl, sift together the flour and salt. Add the eggs and lemon zest to the flour and gently mix to combine the eggs evenly with the flour.
  3. Mix Dough: Add the flour and egg mixture into the yeast mixture. Using the dough hook attachment, start mixing the dough. Occasionally use a spatula to incorporate any flour stuck on the bowl sides. Continue mixing until the dough comes together smoothly and forms a ball. Gradually add softened butter a few tablespoons at a time. If the dough is too sticky, add up to 1/4 cup more flour, aiming for a mostly smooth texture.
  4. Knead Dough: Turn the dough onto a lightly floured surface and knead by hand for several minutes. Gradually add up to 1/4 cup more flour if needed until the dough feels smooth and slightly sticky. Shape into a ball, place in a lightly oiled bowl, cover with a towel, and set in a warm spot to rise until doubled in size, about 1 hour.
  5. Make Filling: While the dough rises, heat a drizzle of olive oil in a skillet over medium heat. Sauté chopped red onion until lightly browned, about 5–8 minutes. Add chopped Swiss chard and cook until wilted. Stir in raisins, season with salt and pepper, and sauté another minute to plump the raisins. Remove from heat, transfer to a bowl, add crumbled feta, and toss to combine.
  6. Shape Sufganiyot: Once the dough has doubled, punch it down and roll it out on a floured surface to 1/4 inch thickness. Use a 2-inch round cookie cutter (or glass) to cut circles.
  7. Fill and Seal: Place about 1 tablespoon of the filling in the center of one dough circle. Top with another dough circle. Crimp or fold edges firmly to seal completely; use water to help seal if necessary. Place the filled rounds on a baking sheet.
  8. Fry: Heat vegetable oil in a deep pan to 360-365°F (182-185°C), using a candy thermometer to check temperature. Fry 2-3 sufganiyot at a time: fry one side for about 2 minutes until golden brown, then flip and fry the other side 1-2 minutes until golden and puffed. Transfer to a paper towel-lined sheet and sprinkle with salt. Serve immediately while warm.

Notes

  • Use a candy or deep-fry thermometer to maintain the correct oil temperature for even frying without greasiness.
  • If dough is too sticky, add flour gradually during kneading but avoid adding too much to keep the dough soft.
  • You can substitute spinach for rainbow chard if preferred.
  • Seal edges well to prevent filling from leaking during frying.
  • Serve immediately for best texture; sufganiyot can become greasy if they sit too long.
  • These doughnuts can also be baked, but frying gives the traditional texture and flavor.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Israeli

Find it online: https://allyumcooks.com/savory-sufganiyot-with-swiss-chard-and-raisins-recipe/