Jelly Donuts (Sufganiyot)

Jelly Donuts (Sufganiyot)

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Bring some sweetness to your Hanukkah celebration this season with a plate of sugared Sufganiyot. More commonly consumed during the Festival of Lights in Israel than potato latkes, these jelly donuts are fried in Grapeseed Oil and filled with sweet raspberry preserves. Enjoy at the end of dinner, but feel free to savor over breakfast the next day as well.

Serves
Prep Time
Cook Time
12
180
5

Ingredients:

  • 2 Tbsp active dry yeast
  • 1/2 cup warm water (100 degrees to 110 degrees)
  • 1/4 cup plus 1 tsp sugar, plus more for rolling
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 Tbsp unsalted butter, room temperature
  • 1/2 tsp freshly grated nutmeg
  • 2 tsp salt
  • 3 cups Grapeseed Oil, plus more for bowl
  • 1 cup raspberry jam

Directions:

  1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
  2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. 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). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
  3. 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. Cover with plastic wrap; let rise 15 minutes.
  4. In medium saucepan over medium heat, heat Grapeseed Oil until a deep-frying thermometer registers 370 degrees. 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. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
  5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.