Sufganiot (Jewish Jelly Doughnuts)

Recipe by Brenda.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together the yeast, 2 tablespoons of the sugar, and the milk.
  • 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.
  • Knead the dough until it forms a ball.
  • Add the butter or margarine.
  • Knead some more, until the butter is well absorbed.
  • Cover with a towel and let rise overnight in the refrigerator.
  • The next day, roll out the dough to a thickness of 1/8 inch.
  • Cut the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
  • Take 1/2 teaspoon of preserves and place in center of 12 rounds.
  • Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best.
  • Let rise for about 30 minutes.
  • 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.
  • Roll the doughnuts in sugar.
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