Sufganiyot (Jelly Donuts)
Light and fluffy jelly-filled donuts, a traditional Hanukkah treat.
30 mins
Prep Time
20 mins
Cook Time
12
Servings
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 cup warm milk
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup raspberry jelly
- Vegetable oil for frying
- Powdered sugar for dusting
Nutrition Facts
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Instructions
In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla extract.
Mix until a soft dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.
Punch down the dough and roll it out to about 1/2-inch thickness. Use a round cutter to cut out circles. Place on a floured tray, cover, and let rise for another 30 minutes.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches for 1-2 minutes per side until golden brown. Drain on paper towels.
Fill a piping bag with raspberry jelly. Insert the tip into the side of each donut and squeeze to fill. Dust generously with powdered sugar before serving.
Chef's Tips
- Yeast Activation: Ensure the milk is warm but not too hot to avoid killing the yeast.
- Rising Time: For best results, let the dough rise in a warm, draft-free area.
- Frying Temperature: Use a thermometer to maintain the oil temperature for even cooking.
- Filling Variations: Try different fillings like custard, chocolate, or dulce de leche.
- Storage: Sufganiyot are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
