Sufganiot (Jewish Jelly Doughnuts)

Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

Requires rising in the refrigerator overnite.

Ingredients Nutrition

Directions

  1. Mix together the yeast, 2 tablespoons of the sugar, and the milk.
  2. Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
  3. Knead the dough until it forms a ball.
  4. Add the butter or margarine.
  5. Knead some more, until the butter is well absorbed.
  6. Cover with a towel and let rise overnight in the refrigerator.
  7. The next day, roll out the dough to a thickness of 1/8 inch.
  8. Cut the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
  9. Take 1/2 teaspoon of preserves and place in center of 12 rounds.
  10. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best.
  11. Let rise for about 30 minutes.
  12. Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
  13. Roll the doughnuts in sugar.

Reviews

(1)
Most Helpful

Another great recipe from Nick's Mom! I think I am getting the hang of working with yeast doughs too, not so afraid of them anymore. Softened the butter in the microwave, watch close because it will melt quickly. DD and DH wanted strawberry preserves and I was very careful to keep the preserves in the center of the dough. These sealed nicely and when finished frying sprinkled have with cinnamon sugar and half with powdered sugar. YUMM!!!

lauralie41 July 14, 2006

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