Sufganiyot Recipe (Jelly Doughnuts)
Sufganiyot is a Hanukkah jelly-filled doughnut that is made with soft dough, stuffed with strawberry jelly, and topped with powdered sugar.
Ingredients
- 500 g Flour
- ¼ cup Sugar
- 1 ½ tablespoon Dry yeast
- 1 teaspoon Kosher salt
- 2 Eggs
- 1 cup Water
- ⅓ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 tablespoon Vodka or brandy
Instructions
- In a bowl of a stand mixer, add the flour, dry yeast, and sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
- Add the and room temperature water, vegetable oil, vanilla extract, brandy or vodka, and the eggs, and start mixing on low until the dough forms.
- Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
- Punch down the dough down and transfer it to a clean floured surface. Sprinkle flour on the dough and roll it into a ¼ inch rectangle, making sure that the bottom of the donuts doesn’t stick to the surface.
- Using a 2-inch cookie cutter, stamp out as many rounds as you can. Reuse the leftover dough and make more dough rounds.
- Transfer the dough rounds to a parchment paper-lined baking sheet, cover with a clean towel and let the dough rise until its doubles in size or at least for 30 minutes.
- Heat canola oil in a dutch oven, saucepan, or frying pan and allow it to get to about 180c (350f). Gently place a donut round in the hot oil (using your hand or a spatula) and fry in small batches for about 2 minutes on each side.
- Remove the fried donuts to paper towels to drain any excess oil. Let the donuts cool for a few minutes or until they are cool enough to hold.
- Using a sharp knife, make a hole on the side of the donut, and create a pocket inside the donut (as seen in the video). Pipe jam with a pastry bag and a round tip in each donut. Sprinkle each donut with a generous amount of powder sugar, and serve!
Notes
Measure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, wait 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the sufganiyot will be.
Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have a great dough to work with.
Don’t overcrowd the pan when frying the sufganiyot, this step ensures that your sufganiyot cook well.
Remove the fried sufganiyot to paper towels to drain any excess oil.
Use room temperature ingredients.
Make sure that your jelly is thick, and doesn't have a lot of lumps in it. This step ensures that there will be no jelly pieces clogging the piping tip while filling the donuts.
Make these your own! If you don't like jelly, simply fill the donuts with whatever filling that you'd like! Nutella, vanilla pastry cream, dulce de leche, etc.
Nutrition
Calories: 234kcalCarbohydrates: 36gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 206mgPotassium: 60mgFiber: 1gSugar: 4gVitamin A: 40IUVitamin C: 1mgCalcium: 11mgIron: 2mg
Tried this recipe?Let us know how it was!