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.
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Sasah Sinoyolo
[email protected]These doughnuts were delicious! I made them for my Hanukkah party and everyone loved them. They were light and fluffy, with the perfect amount of sweetness.
Ramzan Awan
[email protected]These doughnuts were a bit too dense for my taste. I think I would try a different recipe next time.
Alastair Martin
[email protected]The recipe was easy to follow and the doughnuts turned out great. I would definitely make these again.
OMG Bilal
[email protected]The doughnuts were a bit too oily for my taste. I think I would try frying them for a shorter amount of time next time.
Body Ahmed
[email protected]The dough was a bit too sticky for me to work with. I had to add a lot of flour to get it to the right consistency.
Bryant Jackson
[email protected]I had a hard time finding a jelly filling that I liked, so I ended up using a simple sugar glaze. The doughnuts were still delicious, but I think they would have been better with a jelly filling.
Renee Douglas
[email protected]These doughnuts were a bit too sweet for my taste, but my kids loved them. They were easy to make and turned out great.
Sig Emery
[email protected]These doughnuts were easy to make and turned out great. I used a variety of jellies and they were all delicious. The kids loved them!
Nantaayi Khadijah
[email protected]I'm not a huge fan of doughnuts, but these were really good. The dough was light and fluffy, and the jelly filling was delicious. I would definitely make these again.
Naheel Bakhsh
[email protected]These doughnuts were delicious! I made them for my family for Hanukkah and they were a huge hit. The jelly filling was the perfect amount of sweetness and the dough was light and fluffy. I will definitely be making these again.
Lusanda
[email protected]I've made this recipe several times and it always turns out great. The dough is easy to work with and the jelly filling is always a hit. I like to use a variety of jellies, such as raspberry, strawberry, and apricot.
Sheryl Maness
[email protected]These sufganiyot were a huge hit at my Hanukkah party! They were light and fluffy, with a perfectly crispy exterior. The jelly filling was also delicious and not too sweet. I will definitely be making these again next year.