Prep 1 hr
Cook 4 mins
Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.
Make and share this Sufganiyot (Jelly Doughnuts) recipe from Food.com.
- 2 (14.17 g) envelope dry yeast
- 59.14 ml warm water (105 to 115 degrees F)
- 354.88 ml lukewarm milk or 354.88 ml soymilk
- 177.44 ml sugar
- 4.92 ml salt
- 2 eggs
- 88.74 ml shortening or 88.74 ml margarine
- 1182.95 ml flour
- oil, for deep frying
- 382.71 g jar strawberry jelly (or other fruit jelly)
- confectioners' sugar
- Sprinkle yeast over warm water and let stand five minutes or until foamy.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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!!
*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)
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!