Classic Sufganiyot - Traditional Jelly Doughnuts
Delve into the rich, doughy goodness of homemade Sufganiyot, a beloved traditional treat. Perfectly fluffy and filled with sweet fruit jelly, these doughnuts are a staple in Jewish cuisine, especially during Hanukkah. Enjoy the perfect balance of crispy exterior and soft, golden interior, all dusted with a light coat of confectioners' sugar. This detailed recipe will guide you through the steps to master these delightful jelly-filled doughnuts, making them a memorable bake for any occasion.
40
Servings
N/A
Calories
11
Ingredients
Ingredients
dry yeast
2 (1/4 ounce) envelopes (sprinkled over warm water)
warm water
1/4 cup (105 to 115 degrees F)
lukewarm milk or soymilk
1 1/2 cups (lukewarm)
sugar
3/4 cup (added to mixture)
salt
1 teaspoon (added to mixture)
eggs
2 (added to mixture)
shortening or margarine
6 tablespoons (added to mixture)
flour
5 cups (gradually incorporated)
oil
for deep frying (heated to 350°F)
strawberry jelly or other fruit jelly
1 (13 1/2 ounce) jar (used for filling)
confectioners' sugar
as needed (for rolling)
Instructions
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1. Dissolve the yeast: To start, sprinkle the yeast over the warm water, ensuring the water is between 105 to 115 degrees F. Let it sit for about five minutes, or until it becomes foamy, indicating that the yeast is active.
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2. Prepare the dough: In a large mixing bowl, combine the foamy yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening, and two cups of flour. Mix on low speed using an electric mixer until everything is well blended.
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3. Develop the dough: Gradually incorporate the remaining flour, 1/2 cup at a time, until the dough pulls away cleanly from the sides of the bowl. Once the dough is formed, knead it on a floured surface for about five minutes until it's smooth and elastic.
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4. First rise: Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about one hour or until it has doubled in size.
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5. Shape the doughnuts: Punch down the risen dough and turn it onto a floured surface. Roll it out gently to a thickness of 1/2 inch. Use a round cookie cutter or the rim of a cup to cut out circles from the dough. Arrange these circles on a floured baking sheet, cover, and let them rise until they've doubled in bulk.
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6. Fry the doughnuts: Heat 4 cups of oil in a deep fryer or large pot to a stable temperature of 350°F. Carefully place the doughnut rounds into the hot oil using a wide spatula or spider strainer. Fry in batches, turning them over as they puff up and turn a golden brown on both sides.
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7. Fill the doughnuts: Once fried, let the doughnuts drain on a wire rack lined with paper towels. Using a pastry injector, carefully fill each doughnut with approximately 1 tablespoon of your preferred fruit jelly. If you don't have an injector, cut a small slit in the side and insert the jelly using a small spoon.
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8. Finish with sugar: Roll the filled doughnuts in a generous dusting of confectioners’ sugar until fully coated. Serve warm or at room temperature for the best flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sufganiyot?
Sufganiyot are traditional jelly-filled doughnuts known for their fluffy texture and sweet fruit filling, often dusted with confectioners' sugar.
During which holiday are these doughnuts typically served?
These doughnuts are a staple in Jewish cuisine, especially during the celebration of Hanukkah.
How many doughnuts does this recipe yield?
This recipe is designed to make approximately 40 servings.
What kind of yeast should I use for Sufganiyot?
The recipe calls for two 1/4 ounce envelopes of dry yeast.
What is the correct temperature for the water used to dissolve the yeast?
The water should be warm, specifically between 105 to 115 degrees F, to properly activate the yeast.
Can I make this recipe dairy-free?
Yes, you can use lukewarm soymilk and margarine instead of milk and shortening to make a dairy-free version.
How long should I let the yeast mixture sit?
Let the yeast sit in the warm water for about five minutes or until it becomes foamy.
What is the total amount of flour required?
The recipe requires a total of 5 cups of flour, added gradually.
How long should I knead the dough?
Knead the dough on a floured surface for about five minutes until it is smooth and elastic.
How long does the first rise take?
The dough should rise in a warm, draft-free area for about one hour or until it has doubled in size.
What thickness should the dough be rolled out to?
Roll the dough out gently to a thickness of 1/2 inch before cutting out circles.
What tools can I use to cut out the doughnut shapes?
You can use a round cookie cutter or the rim of a cup to cut the dough circles.
Is there a second rise required for the dough?
Yes, after cutting the circles, place them on a floured sheet and let them rise until they have doubled in bulk.
What is the ideal temperature for frying the doughnuts?
Heat the frying oil to a stable temperature of 350 degrees F.
How much oil is needed for frying?
The recipe suggests using 4 cups of oil in a deep fryer or large pot.
How do I ensure the doughnuts are cooked through while frying?
Fry them in batches and turn them over as they puff up until they are golden brown on both sides.
How should I drain the doughnuts after frying?
Drain the fried doughnuts on a wire rack lined with paper towels to remove excess oil.
What is the best way to fill the doughnuts with jelly?
Using a pastry injector is the best method to carefully fill each doughnut with jelly.
Can I fill the doughnuts if I do not have a pastry injector?
Yes, you can cut a small slit in the side and insert the jelly using a small spoon.
How much jelly goes into each doughnut?
Each doughnut should be filled with approximately 1 tablespoon of fruit jelly.
What kind of jelly is recommended?
Strawberry jelly is traditional, but you can use any fruit jelly you prefer.
How are the doughnuts finished before serving?
Roll the filled doughnuts in a generous coating of confectioners' sugar.
Should Sufganiyot be served warm or cold?
They are best enjoyed when served warm or at room temperature.
What should the texture of the doughnut be like?
The doughnut should have a crispy exterior and a soft, fluffy, golden interior.
What ingredients are mixed with the yeast initially?
After the yeast is foamy, combine it with milk, sugar, salt, eggs, shortening, and two cups of flour.
What is the purpose of punching down the dough?
Punching down the dough releases air bubbles and prepares it for rolling and shaping.
How much sugar is in the dough recipe?
The dough mixture requires 3/4 cup of granulated sugar.
How many eggs are used in the dough?
The recipe calls for 2 eggs to be added to the mixture.
Where should I let the dough circles rise for the second time?
Place them on a floured baking sheet, cover them, and keep them in a warm area until doubled in bulk.
Is salt included in the dough recipe?
Yes, 1 teaspoon of salt is included to balance the flavors of the dough.