SUFGANIYOT (JELLY DOUGHNUTS)

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Sufganiyot (Jelly Doughnuts) image

Provided by Jeanne Sauvage

Categories     Dessert     Fry     Hanukkah     Wheat/Gluten-Free     Jam or Jelly     Pastry

Yield About 20 doughnuts

Number Of Ingredients 12

1 tsp granulated sugar, plus 3/4 cup/150 g
3/4 cup plus 2 Tbsp/210 ml warm water (about 110°F/43°C)
1 Tbsp active dry yeast
2 cups/280 g Jeanne's Gluten- Free All-Purpose Flour
1 tsp salt
1 tsp xanthan gum
2 tsp baking powder
1 extra-large egg, at room temperature
1 tablespoon unsalted butter, melted and cooled a bit
Neutral-flavored oil such as rice bran or canola for greasing and frying
Tapioca flour for dusting
1/4 cup/60 ml jam of your choice such as raspberry

Steps:

  • In a small bowl, whisk the 1 tsp sugar into the warm water until dissolved. Whisk in the yeast until dissolved. Set aside to proof. The mixture will get foamy. If your kitchen is warm, the mixture may foam quickly-watch it to make sure it doesn't overflow the bowl.
  • In a medium bowl, mix together the all-purpose flour, salt, xanthan gum, baking powder, and 1/4 cup/50 g of the sugar.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the egg, butter, and yeast mixture on low speed for a few seconds to combine. Add the flour mixture and beat for a few seconds to combine. Increase the speed to high and beat for 3 minutes longer.
  • Grease a large bowl with oil. Scrape the dough into the oiled bowl and cover with plastic wrap. Let the dough stand in a warm, draft-free place until nearly double in bulk, about 1 hour.
  • Liberally dust your rolling surface with tapioca flour. Line two cookie sheets with waxed paper. These will be your holding trays for the cut dough. Place the dough on the floured surface and dust with tapioca flour. Gently roll the dough to about 1/8 in/6 mm thick. With a 2 1/4-in/5.75-cm cookie cutter, cut out as many rounds as possible, dipping the cutter into tapioca flour before each cut. With a spatula dipped in tapioca flour, scoop up the rounds and place on the prepared sheets, spacing them at least 1 in/2.5 cm apart. Flour your hands with tapioca flour, gather the remaining dough, and squish it a few times to smooth it out, then repeat the process until all the dough is used. Try to do this in as few batches as you can. It's fine if some of the last cut rounds have some folds. You should aim for 40 rounds (you need an even amount).
  • Using a pastry brush, brush off as much tapioca flour as you can from the cut rounds. Place 1/4 tsp jam in the center of half of the rounds. With a finger dipped in water, moisten the dough around the jam. Set a plain round on top of each jam-covered round. Press around the edges to seal, then push the edges toward the center so each doughnut is fat and fluffy. You may also want to bring the cookie cutter down around the perimeter of each doughnut to cut off any extra dough sticking out from the circle and to further seal the sides. Let the doughnuts stand in a warm, draft-free place until they are puffy and about double in bulk, about 1 hour.
  • About 30 minutes before the doughnuts have risen fully, pour 3 to 4 in/7.5 to 10 cm of oil into a deep, heavy-bottomed 2-qt/2-L saucepan. Heat over medium-high heat until the oil reaches 375°F/190°C on a candy thermometer. Have ready one or two platters lined with paper towels.
  • Using the spatula, carefully lower the doughnuts into the hot oil. Cook only as many doughnuts as will fit comfortably in your pan, allowing some space between them so that they can fry all the way around. As you place the doughnuts in the oil, the oil will start to foam-this means that the doughnuts are cooking. Fry the doughnuts until brown on one side, about 40 seconds, then turn and fry until the doughnuts are brown on the second side, and puffed and golden, about 20 seconds. With tongs, remove the doughnuts from the oil and place on the paper towels to drain. Allow the oil to return to 375°F/190°C, and repeat until all the doughnuts are fried. Be sure to monitor the oil so that the temperature remains constant; you may need to adjust the heat as you fry each batch. You don't want the oil to go above 380°F/193°C, because the doughnuts will burn before they are cooked through.
  • Set a wire rack over a cookie sheet. Place the remaining 1/2 cup/100 g sugar in a bowl. Gently roll each warm doughnut in the sugar until coated. Set on the rack to cool completely.
  • Doughnuts made with yeasted dough are best eaten the day they are fried. Only make as many as you plan to eat that day. The dough may be stored in the refrigerator for up to 2 days.

Sakina Anjar
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Overall, I thought these doughnuts were pretty good. I would definitely make them again.


Emma Temma
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These doughnuts were a little bit too oily for my taste.


makayla peskie
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I had a hard time finding jelly filling for these doughnuts. I ended up using a fruit spread instead.


Cassie Clay
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These doughnuts are a little too sweet for me, but my kids love them.


muhamed otiya
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I'm not a big fan of doughnuts, but these ones are really good.


Farhat Noorzad
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These doughnuts are always a hit at my Hanukkah parties.


Amar Chhetri
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I love the jelly filling in these doughnuts. It's so sweet and tart.


K Smith
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These doughnuts are the perfect way to celebrate Hanukkah. They're delicious and festive.


Peter Esosa
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I've made these doughnuts several times now, and they always turn out perfectly. They're a favorite in my house.


Sumiyah Taylor
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These doughnuts were a lot of work, but they were worth it. They were so delicious and everyone loved them.


Nusaiba Nur
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I had a hard time getting the dough to rise properly. My doughnuts turned out a little dense.


Alima Begum
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These doughnuts were a little too sweet for my taste, but they were still good.


Sunil Kushwaha
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I'm not a huge fan of jelly doughnuts, but these were really good. The dough was light and fluffy, and the jelly filling was just the right sweetness.


fermin hernandez
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These doughnuts are the perfect Hanukkah treat. They're festive and delicious.


mikesvic67
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I used strawberry jelly for my filling, and it was amazing. I can't wait to try other flavors next time.


Phumlani Ndlovu
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These doughnuts were a little more work than I expected, but they were totally worth it. They were so delicious, and my family loved them.


Hasnain Sunny
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I've tried many sufganiyot recipes over the years, but this one is by far the best. The dough is easy to work with, and the doughnuts always turn out perfectly golden brown.


Diane Cruz
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These jelly-filled doughnuts were a hit! They were light and fluffy, with a perfectly crispy exterior. The jelly filling was sweet and tart, and it paired perfectly with the delicate dough.