Sufganiyot (Jelly Doughnuts)
By Chatelaine10
PREP TIME
1 h
TOTAL TIME
2 hrs 40 min
Makes
14
Photo, Erik Putz. Styling, Claire Stubbs.
These jelly doughnuts are perfect for all eight nights of Hanukkah.
Ingredients
- 8 g active dry yeast , (2 tsp)
- 1/4 cup granulated sugar , divided
- 1 cup warm milk
- 2 eggs , beaten
- 1/2 tsp salt
- 3 1/3 cups all-purpose flour
- 3 tbsp unsalted butter , softened
- 4 cups vegetable oil , for frying
Filling
- 1 cup seedless raspberry jam
- 2 tbsp icing sugar , for dusting
Instructions
- COMBINE yeast, 1 tsp sugar and milk in the bowl of a stand mixer, stirring to combine. Let stand until bubbly, 10 min. Beat in eggs, salt and remaining sugar with dough hook on medium for 1 min. Add flour and beat dough until smooth, 5 min. Add butter and mix for 3 min.
- FORM into a ball. Place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm area until doubled in size, about 1 hr.
- LINE 2 baking sheets with parchment and lightly spray with oil. Transfer dough to a lightly floured surface and pat out until dough is 3/4 in. thick. Cut out rounds with a 3-in. cutter, placing onto prepared sheets 2 in. apart. Gather scraps and pat out once, letting dough rest 5 min before cutting. Cover sheets with plastic wrap and let dough rise in a warm area until doubled again, about 30 min.
- CLIP a deep-fry thermometer to the side of a large pot. Heat 1 1/2 in. of oil over medium to 350F. Fry doughnuts, 2 or 3 at a time, flipping halfway, until golden and puffed, 2 min. Drain and cool on a rack.
- FIT a piping bag with a small plain tip and fill with jam. Poke a hole into the side of each doughnut with the handle of a wooden spoon, creating a small space in the centre. Insert the piping tip and fill each doughnut with about 1 tbsp jam. Return doughnuts to rack. Place icing sugar in a fine sieve and gently sift over doughnuts.
Nutrition (per serving)
- Calories
- 312,
- Protein
- 6 g,
- Carbohydrates
- 45 g,
- Fat
- 12 g,
- Fibre
- 1 g,
- Sodium
- 108 mg.
- Excellent source of
- Folate
