Spring Sufganiyot with Pink Young Garlic Sugar

What Makes This Special

These are not your average sufganiyot. Inspired by the gentle colors and flavors of spring, this recipe features a soft, pillowy donut rolled in a delicate pink sugar infused with young garlic greens—a nod to both tradition and the bright freshness of the season. Minimal mixing and no complicated fillings make these ideal for a quick, light treat with just a touch of adventure.

Ingredients

Every ingredient is chosen to celebrate simplicity and spring. Young garlic is milder and more tender than mature bulbs, lending a subtle savory note that pairs beautifully with the sweet, tangy raspberry sugar. The donut dough comes together quickly, making this the perfect easy bake.

For the Dough

• All-purpose flour (250 g): Gives the donuts structure while keeping them light.
• Granulated sugar (40 g): Sweetens and helps tenderize the dough.
• Instant yeast (5 g): For a quick, reliable rise.
• Salt (2.5 g): Balances flavor.
• Lukewarm milk (100 ml): Activates yeast and tenderizes.
• Melted butter (30 g): Adds richness and softness.
• Egg (1 large): Binds and enriches the dough.
• Vanilla extract (2.5 ml): For classic flavor.
• Neutral oil (for frying): Sunflower or canola for clean taste.

For the Pink Young Garlic Sugar

• Young garlic greens (10 g, about 2 tbsp): Finely minced for mild, fresh garlic flavor.
• Powdered sugar (60 g): Sticks beautifully to warm donuts.
• Freeze-dried raspberry powder (1 tbsp): For natural pink color and gentle berry tartness.
• Lemon juice (15 ml): Brightens and balances the sugar.

Instructions

Step 1: Mix the Dough

In a large mixing bowl, whisk together the flour, granulated sugar, instant yeast, and salt. Make a well in the center. In a measuring jug, whisk together the lukewarm milk, melted butter, egg, and vanilla extract. Pour wet into dry and stir until a shaggy, sticky dough forms. No need for a stand mixer—just a wooden spoon!

Step 2: Quick Rise

Cover the bowl with a clean kitchen towel and let it rise in a warm spot for 45–60 minutes, or until puffed and almost doubled in size. Because this dough is enriched and quick, a single rise keeps things easy and light.

Step 3: Shape the Donuts

Dust a countertop with a little flour. Gently turn out the dough and pat it to about 1.5 cm thick. Use a 5–6 cm round cutter (or a drinking glass) to cut out circles. Gather scraps and re-pat to cut more. Place donuts on a lightly floured tray, cover, and let rest for just 10 minutes—enough for a slight puff.

Step 4: Prepare Pink Young Garlic Sugar

While the donuts rest, combine the minced young garlic greens, powdered sugar, raspberry powder, and lemon juice in a mini food processor or mortar and pestle. Pulse or mash until it becomes a pastel pink, fragrant sugar. Taste and adjust with more raspberry or garlic if desired.

Step 5: Fry the Donuts

Heat the oil in a deep saucepan or skillet to 170°C (test with a thermometer or drop in a scrap—it should bubble steadily, not furiously). Fry 3–4 donuts at a time for 1–2 minutes per side, until just golden and puffed. Use a slotted spoon to transfer to paper towels.

Step 6: Coat and Enjoy

While still warm, roll each donut in the pink garlic sugar. Set on a wire rack to cool slightly. Serve fresh, with the sugar still glistening.

Pro Tips

• Young Garlic: Look for young garlic at farmers’ markets in early spring. Only the tender green stalks are used here for subtlety.
• No Stand Mixer Needed: This dough is intentionally soft; mix by hand to avoid overworking and ensure light results.
• Don’t Over-Fry: These brown fast—remove as soon as they turn pale-golden for the fluffiest texture.

Troubleshooting

Donuts aren’t rising well? Make sure your milk isn’t too hot (which kills yeast) or too cold (which slows it). Instant yeast is forgiving, but freshness matters.

Sugar won’t stick? The donuts must be warm and slightly moist for the sugar to adhere. If they cool, brush with a little lemon juice before rolling in sugar.

Variations

• Classic Sufganiyot: Pipe with your favorite jam instead of using garlic sugar.
• Herby Spring Sugar: Replace garlic greens with fresh mint or basil for a different spring twist.
• Citrus Sugar: Swap raspberry powder and garlic for orange zest and use plain powdered sugar.

Storage

Donuts are best eaten fresh but keep in an airtight container at room temperature for up to 1 day. The sugar may dissolve over time; re-roll in fresh sugar just before serving. Not recommended for freezing, but you can freeze the shaped, un-fried dough for up to 1 month—thaw, proof briefly, and fry as directed.

Enjoy the playful, gentle vibrancy of spring in every bite! These donuts are a celebration of the season—simple, light, and a little surprising.