Sufganiyot (Jelly Donuts)

Ingredients :

  • 3 cups white bread flour + more for dusting
  • 1 tsp salt
  • 1 envelope dry active yeast (2½ tsp)
  • 3/4 cup lukewarm milk
  • 2 tbsp sugar + 2-3 more cups for coating the donuts
  • 2 large eggs, lightly beaten
  • 2 tbsp unsalted butter, melted & cooled
  • 1 jar preserves/jelly of choice
  • vegetable oil for frying
  • cinnamon (optional for coating doughnuts)
  • Equipment: candy thermometer that you can clamp to the inside of your pot

Directions :

  1. In a small bowl, combine 2 tbsp of warm milk and 2 tbsp of sugar. Add the dry active yeast and let sit until foamy, about 5 minutes.
  2. In the bowl of a mixer, combine 3 cups flour and 1 tsp salt. Add yeast mix to the flour. Add the eggs and butter to the flour mixture. Mix the ingredients until they come together into a crumbly mix.
  3. Mix in the rest of the milk, 1 tbsp at a time until the dough sticks together in a ball.
  4. Turn the dough out onto a lightly floured surface and knead until the dough is smooth. (You can do this in a mixer fitted with a dough hook as well.) Form the dough into a ball and transfer it to a lightly oiled bowl, cover with a kitchen towel, and let rise until doubled in size, about 2 hours.
  5. Punch down the risen dough. Turn out onto a lightly floured surface. With a lightly floured rolling pin, gradually roll out the dough to about ½” thick. When rolling dough, let it rest periodically to relax the dough and make it easier to roll out.
  6. Cut out 3-4″ rounds with a lightly floured biscuit cutter or drinking glass. Re-roll the scraps to make more rounds.
  7. Place the doughnuts on lightly floured baking sheets that are lined with parchment paper, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 30 minutes.
  8. Heat a deep, heavy pot filled 3″ high with vegetable oil to 350º.
  9. Transfer the risen doughnuts to the pot and fry the doughnuts, a few at a time, until golden and puffed. About 1-2 minutes each side.
  10. Prepare a plate with 2-3 cups of mixed sugar and cinnamon.
  11. Lift the doughnuts from the oil using a slotted spoon and blot briefly on a paper towel-lined plate. While donuts are still hot, sprinkle with cinnamon-sugar (tongs are a good tool for holding the donuts). Set donuts aside.
  12. Fill a pastry bag (1/4” round tip), squeeze bottle or zip-top bag with the corner cut off with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1-2 tbsp of preserves into them and serve.

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