Easy Quick Sufganiyot, Jelly Donuts

Total Time
1hr 12mins
Prep
1 hr
Cook
12 mins

Very quick and easy to make recipe, can be dairy or pareve. Special thanks to my mom, this was her recipe that we always made and enjoyed as children, and I still love it today.

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Ingredients

Nutrition

Directions

  1. Mix the yeast, 2 tablespoons warm water and sugar in a small bowl, and leave to stand till bubbly.
  2. Sift the flour and salt into a bowl.
  3. Rub the margarine into the flour (the kids will LOVE doing this).
  4. Make a well in the flour mixture (I always skip this part) and add the yeast mixture, the beaten egg and just enough of the warm milk/water to make a soft dough.
  5. Beat well and kneed for 5 minutes on a floured board.
  6. Divide into 12 pieces (If you prefer an American vs. dainty British size, divide into 9).
  7. Kneed each piece and place apart on a greased and floured tin (or a sheet of foil, or your mixing bowl!).
  8. Brush with water and place in (or cover with) a greased plastic bag.
  9. Leave until they have doubled in size (about 45 minutes to an hour) (perfect timing to light, and sit by, the menorah).
  10. Fry in oil that is not too hot 350F-360F, (huh? I don't own a kitchen thermometer! But it's hot enough when a TINY droplet of water skims across the surface. I use enough oil to cover 1/3 of the sufganiyot) turning over once to brown both sides, about 3 minutes.
  11. Drain on absorbent paper.
  12. When cool enough to handle, but not to cool, insert the jelly in the middle. I use one teaspoon (5 ml) and put it in with a syringe. (You can alternatively use the handle of a spoon to make a hole in the side of the doughnut and spoon in the jelly, or put the jelly in a little baggie, make a hole in the corner and squeeze it into the hole.).
  13. Sprinkle on confectioners sugar. (and go return the store-bought doughnuts. They just won't pass muster after you taste these!).