Delicious Jelly-Filled Sufganiot
Experience the delightful taste of homemade Sufganiot, traditional Jewish jelly doughnuts perfect for any festive occasion. With a soft, fluffy dough enriched with eggs and subtle spices, these treats are filled with your choice of sweet apricot or strawberry preserves. Lightly fried to golden perfection and coated in sugar, they make for a wonderful dessert or snack that’s sure to impress family and friends. Share the joy and tradition with every bite!
12
Servings
N/A
Calories
11
Ingredients
Ingredients
Dry yeast
1 (1/4 ounce) package (active)
Sugar
4 tablespoons (divided into two parts; use 2 tablespoons for yeast mixture and 2 for rolling)
Lukewarm milk
3/4 cup (heated slightly, not hot)
All-purpose flour
2 1/2 cups (sifted)
Salt
1 pinch (to taste)
Ground cinnamon
1 teaspoon (for flavor)
Eggs (separated)
2 (yolks mixed into dough, whites used for sealing)
Butter (softened)
2 tablespoons (softened for mixing)
Jelly or preserves (apricot or strawberry)
to fill (for filling)
Vegetable oil
for frying (heated)
Granulated sugar
for coating (to taste)
Instructions
1
In a mixing bowl, combine the dry yeast, 2 tablespoons of sugar, and lukewarm milk. Mix gently and let the mixture sit for about 10 minutes until it becomes bubbly.
2
In a large bowl, sift together the all-purpose flour, remaining sugar, salt, and ground cinnamon. Add the egg yolks and the yeast mixture to the dry ingredients, mixing until a dough begins to form.
3
Knead the dough on a floured surface until it becomes smooth and forms a ball. Gradually incorporate the softened butter or margarine into the dough, kneading until it is well absorbed and the dough is elastic.
4
Cover the dough with a clean kitchen towel and place it in the refrigerator to rise overnight. This slow fermentation enhances the flavor and texture.
5
The following day, take the dough out of the fridge and roll it out on a floured surface to a thickness of approximately 1/8 inch.
6
Using a round cutter or a glass, cut out 24 circles from the dough, approximately 2 inches in diameter.
7
On 12 of the circles, place about 1/2 teaspoon of your chosen preserves in the center. Top with the remaining dough circles and gently press the edges together to seal. Use egg whites to help seal the edges and crimp with your fingers for a decorative touch.
8
Allow the assembled doughnuts to rise for another 30 minutes in a warm area, covered with a towel.
9
In a deep frying pan or pot, heat about 2 inches of vegetable oil to 375 degrees Fahrenheit (190 degrees Celsius). Carefully drop in 4 to 5 doughnuts at a time, turning them occasionally until golden brown on both sides.
10
Once cooked, remove the doughnuts from the oil and drain on paper towels. While they are still warm, roll them in granulated sugar to coat.
11
Serve warm and enjoy the delightful sweetness of these homemade Sufganiot!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sufganiot?
Sufganiot are traditional Jewish jelly-filled doughnuts that are often served during festive occasions like Hanukkah.
How many doughnuts does this recipe yield?
This recipe makes 12 servings of jelly-filled doughnuts.
What type of yeast is required for this recipe?
You will need one 1/4 ounce package of active dry yeast.
What is the ideal temperature for the milk?
The milk should be lukewarm, which means heated slightly but not hot to the touch.
How long should the yeast mixture sit?
The dry yeast, sugar, and lukewarm milk mixture should sit for about 10 minutes until it becomes bubbly.
What dry ingredients are sifted together?
The recipe calls for sifting all-purpose flour, remaining sugar, salt, and ground cinnamon together.
How are the eggs used in this recipe?
The eggs are separated; the yolks are mixed into the dough, and the whites are used later to help seal the edges of the doughnuts.
Can I use margarine instead of butter?
Yes, you can use either softened butter or margarine for the dough.
How long does the dough need to rise initially?
The dough should be covered and placed in the refrigerator to rise overnight for better flavor and texture.
To what thickness should the dough be rolled out?
The dough should be rolled out on a floured surface to a thickness of approximately 1/8 inch.
How many dough circles should I cut?
You should cut out 24 circles in total using a round cutter or glass.
What is the diameter of the dough circles?
The dough circles should be approximately 2 inches in diameter.
How much jelly goes into each Sufganiot?
Place about 1/2 teaspoon of apricot or strawberry preserves in the center of 12 dough circles.
How do you seal the doughnuts?
Place a second dough circle on top of the jelly-filled one, use egg whites to seal the edges, and crimp them with your fingers.
Is there a second rise period?
Yes, after assembly, the doughnuts should rise for another 30 minutes in a warm area.
What is the correct temperature for the frying oil?
The vegetable oil should be heated to 375 degrees Fahrenheit (190 degrees Celsius).
How much oil is needed for frying?
You should have about 2 inches of vegetable oil in a deep frying pan or pot.
How many doughnuts can be fried at one time?
It is recommended to carefully drop in 4 to 5 doughnuts at a time.
How do you know when the doughnuts are finished frying?
They should be turned occasionally until they are golden brown on both sides.
What is the first step after removing them from the oil?
Remove them from the oil and drain them on paper towels to remove excess grease.
How are the doughnuts finished for serving?
While still warm, roll the doughnuts in granulated sugar to coat them.
What flavor of preserves is recommended?
The recipe suggests using either apricot or strawberry preserves.
What spice is added to the dough for flavor?
Ground cinnamon is added to the dry ingredient mixture.
How much flour is required?
The recipe requires 2 1/2 cups of sifted all-purpose flour.
What is the texture of the finished dough before rising?
After kneading, the dough should be smooth, elastic, and form a ball.
Why is the dough chilled overnight?
The slow fermentation in the refrigerator enhances the flavor and the final texture of the Sufganiot.
Is this recipe considered a dessert?
Yes, it is categorized as a dessert and a sweet treat.
What type of sugar is used for the coating?
Granulated sugar is used to coat the warm doughnuts.
How many total ingredients are used in this recipe?
There are 11 ingredients listed for this Sufganiot recipe.
Should Sufganiot be served warm or cold?
They are best served warm to enjoy their delightful sweetness and soft texture.