Sufganiyot (Jelly-Filled Doughnuts)
Sufganiyot is a round, deep-fried doughnut, filled with jelly or custard, and eaten during Hanukkah.
Ingredients
- 1 package dry yeast
- 1 1/4 cups warm milk (105 to 115 degrees F), divided
- 4 1/2 to 5 cups all-purpose flour, divided
- 4 egg yolks
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon rind
- 1/2 cup butter, softened
- 1/2 cup raspberry or strawberry preserves
- Vegetable oil
Instructions
- Dissolve yeast in 1/4 cup of the warm milk; let stand 5 minutes.
- Combine 1 cup of the flour and remaining 1 cup warm milk in a large mixing bowl, mixing well at medium speed with electric mixer.
- Add yeast mixture; mix well.
- Cover and let rise in a warm place (85 degrees F), free from drafts, for 30 minutes.
- Combine egg yolks and next 3 ingredients in a small bowl, mixing well; add to yeast mixture.
- Stir in butter and enough remaining flour to make a soft dough.
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
- Punch dough down; turn out onto a lightly floured surface, and knead several times. Divide dough in half. Roll one portion to 1/4-inch thickness, leaving other portion covered; cut 24 circles with a 2 1/2 inch cutter.
- Place 12 circles on a lightly greased baking sheet. Place 1/2 teaspoon preserves in center of each circle.
- Brush edges of each jelly-topped circle with water.
- Place remaining 12 circles over jelly-filled circles; pinch edges to seal.
- Repeat procedure with remaining dough and preserves.
- Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
- Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375 degrees F.
- Fry 2 or 3 doughnuts at a time 1 minute on each side or until golden brown.
- Drain well on paper towels.
- Sprinkle with confectioners' sugar, and serve immediately.
Notes
Photo credit: a7/578b0581 Avital Pinnick on VisualHunt