Jelly Donuts (Sufganiyot)

Name: Jelly Donuts (Sufganiyot)
Prep time: 1 h 30 min
Cook time: 2 min
Total time: 1 h 32 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 tbsp instant yeast; ½ cup warm water (100 degrees to 110 degrees); ¼ cup plus 1 tsp sugar, plus more for rolling; 2 ½ cups all-purpose flour, plus more for dusting; 2 large eggs; 2 tbsp unsalted butter, room temperature; 2 tsp salt; 3 cups vegetable oil, plus more for bowl; 1 cup seedless strawberry jam

11 steps

Prep:1h 30minCook:2min

Sufganiyah is a round jelly doughnut eaten in Israel and around the world during Hanukkah. The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar. These deep-fried donuts have become popular in Israel as a way to symbolize the miracle of the oil lamps that burned one day’s supply of oil for eight days in the ancient Holy Temple in Jerusalem. I filled them each with fruit jam, but you can use your favorite flavor or a mix.

Updated at: Thu, 14 Dec 2023 02:16:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories416 kcal (21%)

Total Fat35.2 g (50%)

Carbs23.8 g (9%)

Sugars9 g (10%)

Protein2.3 g (5%)

Sodium240.1 mg (12%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1 Tbspinstant yeast

½ cupwater

warm, 100 degrees to 110 degrees

¼ cupsugar

plus more for rolling

2 ½ cupsall-purpose flour

plus more for dusting

2eggs

large

2 Tbspunsalted butter

room temperature

2 tspsalt

3 cupsvegetable oil

plus more for bowl

1 cupseedless strawberry jam

Instructions

Step 1

In a large bowl place your flour. Make a well in the center; add eggs, instant yeast, 1/4 cup sugar, butter, and salt.

instant yeast1 Tbsp

sugar¼ cup

all-purpose flour2 ½ cups

eggs2

unsalted butter2 Tbsp

salt2 tsp

Step 2

Using a wooden spoon, begin stirring and slowing pouring in the warm water until a sticky dough forms.

water½ cup

Step 3

On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary).

Step 4

Place your dough in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

Step 5

On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. I found the cap to a mason jar worked perfectly too!

Step 6

Place your cut rounds on a baking sheet and cover with plastic wrap; let rise 15 minutes. Don't let rise too long or they won't be able to expand when frying.

Step 7

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°F.

vegetable oil3 cups

Step 8

Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds.

Step 9

Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Step 10

Fill a pastry bag fitted with a tip with jam. Use a wooden skewer or toothpick to make a hole in the side of each doughnut.