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