Jelly Doughuts (Sufganiyot)

Growing up, my Dad used to get us doughnuts from the bakery on Sundays. Boston cream and jelly. They’re still my favorite doughnuts.

Jelly Doughnuts 2

I had no idea doughnuts were traditional for Hanukkah until we started celebrating with a friend – when asked what we could bring, that’s what she suggested. For the first few years, I was too afraid to actually attempt them myself – we just made a trip to the bakery.

Last year, I got brave.

I decided to tackle the yeast and the frying – and boy, was it worth the effort.

Jelly Doughnuts 1

I’m not going to pretend these fall into the category of “easy”.  But they’re definitely doable and the taste is really worth the effort – soft and chewy with the perfect touch of sweetness.

These definitely tasted like the bakery doughnuts I grew up with – and were the perfect dessert for the Hanukkah celebration!

Jelly Doughnuts

Jelly Doughnuts (Sufganiyot)

Makes 16-20

2 Tbs. active dry yeast
1/2 cup milk (100 degrees to 110 degrees)
1/3 cup + 1 teaspoon sugar
2 1/4 cups all-purpose flour
3 large egg yolks
2 Tbs. unsalted butter, room temperature
2 tsp. salt
3 cups vegetable oil
1 cup seedless raspberry jam

In a small bowl, stir together yeast, warm milk, and 1 tsp. sugar. Set aside for 15 minutes.

In a large bowl, place the flour and make a well. Add eggs, yeast mixture, 1/4 cup sugar, butter, and salt into the middle. Stir until it’s a sticky dough. Turn out onto a floured work surface and knead until smooth and soft – about 8 minutes.

Transfer the dough to an oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled, about an hour to an hour and a half.

After the dough has doubled, turn out onto a floured surface and roll out to 1/4″ thick. Using a 2 1/2″ circle biscuit cutter, cut 16-20 circles. Transfer to a lined baking sheet, cover with plastic wrap and let rise in a warm place for 15 minutes.

In a medium saucepan, warm the oil over medium heat until a thermometer reads 370 degrees. Carefully slip a few rounds into the oil using a slotted spoon. Fry  until golden – about 40 seconds. Turn dough over and fry for an additional 40 seconds. Transfer to a paper towel-lined baking sheet with a slotted spoon. Roll in sugar. Repeat with remaining dough.

Fill a pastry bag with jam. Make a hole in the side of each doughnut using a chopstick and pipe in about 2 tsp. of jam into each doughnut.

from Bakers Royale 

3 thoughts on “Jelly Doughuts (Sufganiyot)

  1. They look like the German Carnival Kreppel. I have never attempted to make them, I always bought them around carnival time in February each year from bakeries in Germany. I will try to make them this year using your recipe.

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