Easy Quick Sufganiyot, Jelly Donuts

Recipe by pesachz
READY IN: 1hr 12mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the yeast, 2 tablespoons warm water and sugar in a small bowl, and leave to stand till bubbly.
  • Sift the flour and salt into a bowl.
  • Rub the butter or margarine into the flour (the kids will LOVE doing this).
  • Make a well in the flour mixture (I always skip this part) and add the yeast mixture, the beaten egg and just enough of the warm milk/water to make a soft dough.
  • Beat well and kneed for 5 minutes on a floured board.
  • Divide into 12 pieces (If you prefer an American vs. dainty British size, divide into 9).
  • Kneed each piece and place apart on a greased and floured tin (or a sheet of foil, or your mixing bowl!).
  • Brush with water and place in (or cover with) a greased plastic bag.
  • Leave until they have doubled in size (about 45 minutes to an hour) (perfect timing to light, and sit by, the menorah).
  • Fry in oil that is not too hot 350F-360F, (huh? I don't own a kitchen thermometer! But it's hot enough when a TINY droplet of water skims across the surface. I use enough oil to cover 1/3 of the sufganiyot) turning over once to brown both sides, about 3 minutes.
  • Drain on absorbent paper.
  • When cool enough to handle, but not to cool, insert the jelly in the middle. I use one teaspoon (5 ml) and put it in with a syringe. (You can alternatively use the handle of a spoon to make a hole in the side of the doughnut and spoon in the jelly, or put the jelly in a little baggie, make a hole in the corner and squeeze it into the hole.).
  • Sprinkle on confectioners sugar. (and go return the store-bought doughnuts. They just won't pass muster after you taste these!).
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