Get ready to indulge in a delightful treat that will transport your taste buds straight to the heart of Jewish culinary tradition! These Sufganiyot, or jelly-filled doughnuts, are not just any ordinary dessert—they're a festive symbol of celebration and joy, perfect for Hanukkah or any occasion that calls for a sweet touch. With a soft, fluffy interior and a luscious jelly filling, each bite is a burst of flavor that will have you reaching for seconds (or thirds!). Follow along as we guide you through this irresistible recipe that promises to impress your family and friends. Trust us, once you try these homemade doughnuts, you'll never want to settle for store-bought again!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 tsp salt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup jelly or jam of choice
- Oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and active dry yeast. Whisk together the dry ingredients until well mixed.
- Warm the milk to approximately 110°F (43°C). Add the melted butter and eggs to the warm milk, whisking to combine thoroughly.
- Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or stand mixer with a dough hook until a soft, sticky dough forms. The dough should be smooth and elastic.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- After rising, punch down the dough and turn it out onto a lightly floured surface. Roll the dough to approximately 1/2 inch thickness.
- Using a round cookie cutter or drinking glass (about
- 5 inches in diameter), cut out circles from the dough. Place the cut circles on a floured baking sheet.
- Cover the cut doughnuts and let them rise again for about 30 minutes in a warm place until they become puffy.
- Heat vegetable or canola oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a candy thermometer to ensure accurate temperature.
- Carefully fry the doughnuts in batches, cooking for about 1-2 minutes per side until they turn golden brown. Do not overcrowd the pot.
- Remove the fried doughnuts with a slotted spoon and drain on paper towels to remove excess oil.
- Once cooled slightly, use a piping bag with a long, narrow tip to inject each doughnut with approximately 1-2 tablespoons of jelly or jam.
- Dust the filled sufganiyot generously with powdered sugar using a fine-mesh sieve.
- Serve warm and enjoy immediately for the best texture and flavor.
Tips
- Proof the Yeast: Ensure your yeast is active by proofing it in warm milk. If it doesn’t bubble up, it may be expired, and you’ll need a new packet.
- Knead for Elasticity: Knead the dough until it’s smooth and elastic. This helps develop the gluten, giving your doughnuts their fluffy texture.
- Temperature Matters: Maintain the oil temperature at 350°F (175°C) for perfect frying. Too hot, and the outside will burn before the inside cooks; too cold, and they’ll absorb too much oil.
- Don’t Rush the Rising: Allow the dough to rise in a warm, draft-free area. This is crucial for achieving that light and airy texture.
- Fill with Care: When injecting the jelly, use a piping bag with a narrow tip to ensure even filling without tearing the doughnut.
- Dust Generously: For the finishing touch, dust the sufganiyot with powdered sugar just before serving to enhance their sweetness and presentation.
- Serve Warm: These doughnuts are best enjoyed fresh and warm. Consider serving them with a side of extra jelly for dipping!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 65mg
