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Divine 18-Minute Sufganiyot: Jelly Donuts Worth Every Calorie

Sufganiyot: Jelly Donuts Worth Every Calorie
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Make festive, fluffy Sufganiyot, the classic jelly donuts perfect for celebrating Hanukkah. This recipe guides you to sweet, fried perfection.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • Vegetable oil, for frying
  • 1 cup jelly or jam (e.g., raspberry or strawberry)
  • Powdered sugar, for dusting

Instructions

  1. In a large bowl, dissolve 1 teaspoon of sugar and the yeast in the warm milk. Let it sit for 5 to 10 minutes until foamy.
  2. Stir in the remaining sugar, eggs, vanilla extract, and salt into the yeast mixture.
  3. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Gently punch down the risen dough. Roll it out on a lightly floured surface to about 1/2-inch thickness.
  6. Use a 2-inch round cutter to cut out circles of dough. Place the cutouts on parchment-lined baking sheets.
  7. Cover the dough rounds loosely and let them rest for another 30 minutes.
  8. Heat about 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F.
  9. Carefully drop 3 or 4 dough rounds into the hot oil, ensuring you do not overcrowd the pot. Fry for 1 to 2 minutes per side until golden brown.
  10. Remove the donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  11. Once the donuts are cool enough to handle, use a piping bag fitted with a long, thin tip to carefully fill each sufganiyah with your chosen jelly.
  12. Dust generously with powdered sugar before serving. Enjoy your warm, homemade treat!

Notes

  • Ensure your milk is warm, not hot, so you do not kill the yeast.
  • Do not skip the second rise; this gives the donuts their light, airy texture.
  • Maintain the oil temperature consistently for even cooking.
  • Use a pastry bag for filling to prevent the jelly from leaking out the sides.

Nutrition

Find it online: https://flavorvista.com/sufganiyot-jelly-donuts-worth-every-calorie/