Jelly Doughnuts- Chanukah Sufganiot

Total Time
55mins
Prep 55 mins
Cook 0 mins

These are the real thing--they taste like the doughnuts that are sold.

Ingredients Nutrition

Directions

  1. Dissolve yeast+ 1 teaspoon sugar in a little water.
  2. Put all the other ingredients into a bowl.
  3. Add the yeast mixture.
  4. Mix and knead till smooth.
  5. Refrigerate for 10 minutes.
  6. Knead again, return to fridge for 1/2 hour.
  7. 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).
  8. Let rise 1/2 hour.
  9. 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.
  10. Fill with desired jelly (or a square of chocolate which will melt in the warm dough).
  11. Sprinkle with powdered sugar.
Most Helpful

5 5

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!