Sufganiot (Hanukkah Jelly Doughnuts)

Recipe by Mirj2338
READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    cups slightly warm water or 1 1/4 cups slightly warm milk
  • 1
    tablespoon yeast
  • 6
    tablespoons sugar
  • 1
    teaspoon salt
  • 14
  • 2
    egg yolks
  • 1
  • 1
    teaspoon vanilla
  • 14
    teaspoon lemon extract
  • 3 12 - 4
    cups unbleached all-purpose flour (or half all-purpose and half bread flour)
  • fine sugar (for coating donuts) or sugar (for coating donuts)
  • 1 12
    1 1/2 cups apricot jam (optional) or 1 1/2 cups apricot jam (optional)
  • oil
  • shortening (three parts oil and one part melted shortening for frying, to fill up a good two-thirds of fryer)
Advertisement

DIRECTIONS

  • Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.
  • Blend well and stir in most of the flour to form a soft dough.
  • Knead by hand, machine or in bread machine (dough setting), adding flour as needed.
  • The dough should have some body, not too slack, supple, smooth and elastic.
  • Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.
  • If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.
  • If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.
  • Otherwise, roll dough out to about three-quarters of an inch.
  • Using a two and half inch or three inch biscuit cutter, cut out rounds.
  • Cover and let sit 15 minutes while heating oil.
  • In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.
  • Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.
  • Turn over once and finish frying the other side.
  • Lift doughnuts out using a slotted spoon and drain well on paper towels.
  • To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.
  • Test oil temperature: It's a good idea to try frying one doughnut to start with.
  • Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.
Advertisement