SUFGANIYOT, ISRAELI JELLY DONUTS RECIPE RECIPE - (4.6/5)
Provided by á-9642
Number Of Ingredients 10
Steps:
- Place the flour, granulated sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk, then mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes. Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about a 1/2-inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2-inch thick, about 30 minutes. Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot, and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside. Using a flat spatula (don't use your hands-this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. If air bubbles appear in the doughnuts, pierce with the tip of a paring knife. Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds. When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.
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Zanetta Ruby
[email protected]These sufganiyot were amazing! I followed the recipe exactly and they turned out perfect. They were light and fluffy, with a delicious jelly filling. I can't wait to make them again!
Ayabonga Vikizitha
[email protected]These sufganiyot were a bit more work than I expected, but they were totally worth it. They were so delicious and everyone loved them. I'll definitely be making them again!
George Zetron
[email protected]These sufganiyot were so easy to make and they turned out perfect! They were light and fluffy, and the jelly filling was delicious. I'll definitely be making them again.
sujon feni
[email protected]I was really excited to try these sufganiyot, but I was disappointed. They were dense and oily, and the jelly filling was too sweet. I won't be making them again.
Mohid Sahib
[email protected]These sufganiyot were amazing! They were light and fluffy, with a delicious jelly filling. I followed the recipe exactly and they turned out perfect. I can't wait to make them again!
Hamidu Sibye
[email protected]These sufganiyot were a bit too greasy for my taste, but they were still tasty. I think I'll try making them again with less oil next time.
Ayoush Hd
[email protected]These sufganiyot were delicious! I loved the combination of the sweet dough and the tart jelly filling. I'll definitely be making them again.
Da Official King Pj
[email protected]Not my favorite.
Bill Ricks
[email protected]Meh.
Dauud Yare
[email protected]Not bad!
Zakir Hossaion
[email protected]These sufganiyot were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.
Debbie Burns
[email protected]I'm not sure what I did wrong, but my sufganiyot turned out dense and oily. They were still tasty, but not as good as I was hoping.
Qamar Satti
[email protected]These sufganiyot were a bit more work than I expected, but they were totally worth it. They were so light and fluffy, and the jelly filling was perfect. I'll definitely be making them again!
Faisal Khadaj
[email protected]I was craving something sweet and these sufganiyot totally satisfied my craving. They were so delicious and easy to make. I'll definitely be making them again.
Sakib Hossain
[email protected]These sufganiyot were a hit at my Hanukkah party! Everyone loved them, and they were gone in no time. I'll definitely be making them again next year.
Bismil Baloch
[email protected]I'm not usually a fan of jelly donuts, but these sufganiyot were incredible! The dough was so soft and flavorful, and the jelly filling was perfectly sweet and tart.
Kabeer Jaan
[email protected]These sufganiyot were amazing! They were light and fluffy, with a delicious jelly filling. I followed the recipe exactly and they turned out perfect. My family loved them!