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    You are in: Home / Recipes / Sufganiyot (Jelly Doughnuts) Recipe
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    Sufganiyot (Jelly Doughnuts)

    1/11 Photos of Sufganiyot (Jelly Doughnuts)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 4 mins

    1 hrs

    4 mins

    brokenburner's Note:

    Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.

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    Ingredients:

    Serves: 40

    Yield:

    doughnuts

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle yeast over warm water and let stand five minutes or until foamy.
    2. 2
      In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
    3. 3
      Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
    4. 4
      Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
    5. 5
      Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
    6. 6
      Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
    7. 7
      Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.

    Ratings & Reviews:

    • on December 30, 2011

      55

      I have never made sufganiyot before and I wasn't sure that I could pull it off. We had friends over for a Hanukkah party. This made about 30 doughnuts and they were gone before I finished frying them up. So delicious!! Thank you so much for the awesome recipe!! I will be making them again!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2014

      55

      *Edit* I have no idea what I did wrong last time. This batch was light and fluffy, just like your standard jelly doughnut. Still an awesome recipe! *End edit*<br/>I have never had sufganiyot before, apparently. The Jelly doughnuts we have here in California are lighter, sweeter and usually heavily glazed. With these, the dough was almost like a bagel, which I suppose is fitting for jew-food :)<br/><br/>I liked these a lot :) They were easier than I thought they'd be, though I ended up adding a LOT more flour to get the dough to set into a ball. I also added a splash of vanilla to the dough. <br/><br/>Oil temp is important! My first few weren't properly cooked and I had to move from the pot on my stove top to my deep fryer, which had exact temps. I was sad when I discovered the centers of my first few were still raw. The deep fryer fixed that.<br/><br/>A neat lil trick I learned while filling my doughnuts was that if you pinch the hole as you're pulling out the injector, your jelly won't leak back out (most of the time, anyway, lol)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2013

      55

      Made these twice, and both times were a winner. I highly recommend doing steps 1-4 using the dough setting on your breadmaker machine - so much easier!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Sufganiyot (Jelly Doughnuts)

    Serving Size: 1 (44 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 124.0
     
    Calories from Fat 24
    19%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 10.5 mg
    3%
    Sodium 69.5 mg
    2%
    Total Carbohydrate 22.8 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 8.6 g
    34%
    Protein 2.3 g
    4%

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