Decadent Jelly-Filled Sufganiyot
Delight your family and friends with these light, fluffy Sufganiyot, a traditional Jewish jelly doughnut that's perfect for breakfast or dessert. Made with a rich buttery dough and filled with your choice of sweet jams or jellies, these delectable treats are deep-fried to golden perfection and dusted with powdered sugar for a beautiful finish. Whether enjoyed during Hanukkah or any festive gathering, this recipe will bring joy and a touch of sweetness to your table. Follow this easy-to-follow guide to create these irresistible bite-sized delights.
35
Servings
71
Calories
11
Ingredients
Ingredients
Eggland's Best eggs
2 (large, beaten)
Unsalted butter
6 tablespoons (softened)
All-purpose flour
5 cups (divided)
Salt
1 teaspoon
Sugar
3/4 cup
Buttermilk
1 1/2 cups
Warm water
1/4 cup
Active dry yeast
2 1/4 ounces
Canola oil
4 cups (for frying)
Powdered sugar
to taste (for dusting)
Jams and jellies
to taste (for filling)
Instructions
1
In a small bowl, sprinkle the active dry yeast over the warm water. Let it sit for about 10 minutes until it becomes frothy, indicating that the yeast is active.
2
In a large mixing bowl, combine the sugar, salt, eggs, softened butter, and buttermilk. Once mixed, add the yeast mixture and 3 cups of all-purpose flour. Stir until combined, then continue to add the remaining 2 cups of flour, 1/2 cup at a time, until the dough is elastic and no longer sticky.
3
Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Place the dough in a large bowl coated with non-stick spray, cover tightly with plastic wrap, and let it rise in a warm environment until doubled in size, approximately 1 to 1.5 hours.
4
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to a thickness of about 1/2 inch.
5
Using a 1-inch round biscuit cutter, cut out dough rounds and place them on a lined or floured cookie sheet. Flour the cutter to prevent sticking. Once all the rounds are cut, cover them lightly with a clean kitchen towel and allow them to rise for an additional hour.
6
In a medium-sized pot, heat 4 cups of canola oil over medium-high heat until it reaches 350°F (175°C), or until a small piece of dough sizzles upon contact.
7
Carefully slide 2-3 dough rounds into the hot oil using a wide spatula. Fry until both sides are golden brown, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil, draining on paper towels. Repeat with the remaining dough rounds.
8
Once the Sufganiyot have cooled slightly, fill each with your choice of jam or jelly. Use the handle of a wooden spoon to poke a hole in the side of each donut, then fill a zipper-top bag with your filling, snipping the corner to create a makeshift pastry bag. Gently fill each donut with 1-2 teaspoons of jam.
9
Finally, dust the filled Sufganiyot with powdered sugar before serving. Enjoy them warm for the best experience!
Nutrition Information
4.6g
Fat
7.4g
Carbs
0g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Sufganiyot?
Sufganiyot are traditional Jewish jelly doughnuts that are light, fluffy, and typically deep-fried to golden perfection, often enjoyed during Hanukkah.
How many servings does this Sufganiyot recipe make?
This recipe makes approximately 35 individual servings.
What are the nutritional facts for one serving?
Each serving contains approximately 71 calories, 4.6g of fat, 7.4g of carbohydrates, and 0g of protein.
How long should I let the yeast sit in warm water?
The active dry yeast should sit in warm water for about 10 minutes until it becomes frothy.
What type of flour is used in this recipe?
This recipe uses 5 cups of all-purpose flour, added in stages.
How long do I need to knead the dough?
The dough should be kneaded on a floured surface for about 5 minutes until it is smooth.
How long is the first rise for the dough?
The dough should rise in a warm environment until it doubles in size, which takes approximately 1 to 1.5 hours.
How thick should the dough be rolled out?
Once risen, the dough should be rolled out to a thickness of about 1/2 inch.
What size cutter is used for the doughnuts?
A 1-inch round biscuit cutter is recommended for creating these bite-sized treats.
Is there a second rise required?
Yes, after cutting the rounds, they should be covered and allowed to rise for an additional hour.
What is the ideal temperature for the frying oil?
The canola oil should be heated to 350°F (175°C) before frying.
How many doughnuts should I fry at once?
It is best to carefully slide 2-3 dough rounds into the hot oil at a time to ensure even cooking.
How long does each doughnut take to fry?
Fry the doughnuts until both sides are golden brown, which takes about 2-3 minutes per side.
How do I fill the Sufganiyot with jam?
Poke a hole in the side using a wooden spoon handle, then use a pastry bag or zipper-top bag with the corner snipped to pipe in the jam.
How much filling goes into each doughnut?
Each Sufganiyot should be filled with approximately 1-2 teaspoons of jam or jelly.
What is the final topping for these doughnuts?
The filled doughnuts are finished with a dusting of powdered sugar.
Can I use any type of jam?
Yes, you can use your choice of sweet jams or jellies for the filling.
What kind of oil is best for frying these?
Canola oil is recommended for this recipe, requiring about 4 cups.
What brand of eggs does the recipe suggest?
The recipe suggests using Eggland's Best eggs.
Do I need to soften the butter?
Yes, the 6 tablespoons of unsalted butter should be softened before mixing.
Is buttermilk necessary for this recipe?
Yes, the recipe calls for 1 1/2 cups of buttermilk to create a rich dough.
How do I know if the oil is hot enough without a thermometer?
The oil is ready if a small piece of dough sizzles immediately upon contact.
What should I do after removing the doughnuts from the oil?
Use a slotted spoon to remove them and drain them on paper towels to remove excess oil.
Can Sufganiyot be served warm?
Yes, for the best experience, they should be enjoyed while still warm.
What tags are associated with this recipe?
Tags include sufganiyot, doughnuts, jewish recipes, fried desserts, and Hanukkah treats.
How do I prevent the dough from sticking to the cutter?
Flour the biscuit cutter frequently to prevent the dough from sticking.
What is the total amount of yeast needed?
The recipe requires 2 1/4 ounces of active dry yeast.
Is this a breakfast or dessert recipe?
Sufganiyot are versatile and can be served as either a breakfast treat or a festive dessert.
What should I use to cover the dough while it rises?
Use plastic wrap to cover the bowl for the first rise, and a clean kitchen towel for the second rise.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt.