Jelly Doughnuts- Chanukah Sufganiot

"These are the real thing--they taste like the doughnuts that are sold."
 
Download
photo by UmmIbrahim photo by UmmIbrahim
photo by UmmIbrahim
Ready In:
55mins
Ingredients:
9
Serves:
20
Advertisement

ingredients

Advertisement

directions

  • Dissolve yeast+ 1 teaspoon sugar in a little water.
  • Put all the other ingredients into a bowl.
  • Add the yeast mixture.
  • Mix and knead till smooth.
  • Refrigerate for 10 minutes.
  • Knead again, return to fridge for 1/2 hour.
  • Roll out to 3 cent. thick (a little more than an inch), shape your doughnuts (you can use the right size glass or doughnut cutter).
  • Let rise 1/2 hour.
  • Deep fry at 375°F, till golden, flip over when doughnut rises to top of oil and let the other side become golden as well. Remove.
  • Fill with desired jelly (or a square of chocolate which will melt in the warm dough).
  • Sprinkle with powdered sugar.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was my first experience making any sort of doughnuts and they were fabulous!! They came out light and fluffy. I filled them with raspberry and strawberry jam and dusted them with granulated sugar. I liked them better than what I get outside! Rather than cognac, I used a teaspoon of Uncle Pank's almond extract. Made about 30 doughnuts. I'll be making these again and again! Thanks for posting!
     
Advertisement

RECIPE SUBMITTED BY

kosher cooker and eater
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes