Best 2 Hanukkah Sufganiyot Jelly Doughnuts Recipes
Hanukkah, the Jewish festival of lights, is a time for celebration and merriment. Traditionally, sufganiyot, or jelly doughnuts, filled with sweet fruit preserves, are served during this holiday. These indulgent treats are often enjoyed after the main meal and are a popular way to spread holiday cheer among friends and family. If you're looking to make your own sufganiyot at home, there are many different recipes available online and in cookbooks. Whether you prefer a classic recipe passed down through generations or a more modern take on this traditional treat, you're sure to find a recipe that suits your taste.
Here are our top 2 tried and tested recipes!
HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
- 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.
- 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.
- In medium saucepan over medium heat, heat 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.
- 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.
SUFGANIYOT (HANUKKAH JELLY DOUGHNUTS)
This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight.
Provided by blucoat
Categories Yeast Breads
Time 50m
Yield 24 doughnuts
Number Of Ingredients 11
Steps:
- Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.
- Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tablespoons sugar. Knead well, about 5 minutes, working the butter or margarine into the dough and kneading until the dough is elastic. You can also use a food processor fitted with the steel blade to do this, processing about 2 minutes.
- Put the dough on a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.
- Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch thickness. using a 2-inch cookie cutter or floured drinking glass, cut out circles. Let the dough circles rise 15 minutes or more.
- With your hands, gently form the dough circles into balls.
- Pour 2-inches of oil into a heavy pot and heat until very hot, about 375 degrees.
- Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a few minutes, to crisp on the other side. Drain on paper towels.
- Using a turkey baster, a pastry bag, or an injector, inject a teaspoon of jam into each doughnut. Then roll all of them in granulated sugar and serve immediately. You can make larger sufganiyot if you like.
Tips:
- Use fresh ingredients: Fresh ingredients will give your sufganiyot the best flavor. Make sure your milk, eggs, and butter are all fresh.
- Proof the yeast correctly: Proofing the yeast is an important step that helps to ensure that your sufganiyot will rise properly. Make sure the water is not too hot (110-115°F) and that you give the yeast enough time to rise (5-10 minutes).
- Knead the dough well: Kneading the dough helps to develop the gluten, which will give your sufganiyot a chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: A warm place will help the dough to rise quickly. You can place the dough in a warm oven (100-110°F) or in a sunny spot.
- Fry the sufganiyot in hot oil: The oil should be hot enough (350°F) to fry the sufganiyot quickly and evenly. Use a deep fryer or a large saucepan filled with oil.
- Drain the sufganiyot on paper towels: After frying, drain the sufganiyot on paper towels to remove any excess oil.
- Fill the sufganiyot with your favorite filling: You can fill the sufganiyot with jelly, custard, or any other filling of your choice.
- Dust the sufganiyot with powdered sugar: Dusting the sufganiyot with powdered sugar will give them a sweet and festive look.
Conclusion:
Sufganiyot are a delicious and festive treat that are perfect for Hanukkah. They are easy to make and can be filled with your favorite fillings. With a little planning and preparation, you can make sufganiyot that will be the hit of your Hanukkah party.
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