Irresistible Sufganiyot: Delightful Jelly Doughnuts at Home

Why Make This Recipe

Sufganiyot, or jelly doughnuts, are delightful, fluffy treats that bring joy to many during celebrations like Hanukkah. They are not only a symbol of tradition but also a delicious indulgence that can be enjoyed any time of year. Making these doughnuts at home allows you to control the ingredients, ensuring a fresh and warm result that store-bought versions simply can’t match. When made right, each bite is a perfect balance of fluffy dough and sweet, fruity filling. Plus, making them at home means you can share them with family and friends, creating wonderful memories around the kitchen.

How to Make Irresistible Sufganiyot

Making Irresistible Sufganiyot involves a few key steps, but don’t worry – they are straightforward and enjoyable! Here’s how you can make these delightful jelly doughnuts right in your own kitchen.

Ingredients

• 1 packet active dry yeast (ensure it’s fresh for best results)
• 1 cup warm water (make sure it’s warm, not hot)
• ¼ cup sugar (plus 1 teaspoon for balanced flavor)
• 3 cups all-purpose flour (results in tender doughnut when kneaded)
• 2 large eggs (adds richness and binds ingredients)
• ¼ cup unsalted butter (room temperature for easy mixing)
• ½ teaspoon freshly grated nutmeg (complements the sweet filling)
• ½ teaspoon salt (enhances flavors and balances sweetness)
• 4 cups vegetable oil (should be hot enough for frying)
• 1 cup seedless raspberry jam (can substitute with other fruit jams)

Directions

Making the Doughnuts

1. Activate Yeast: Begin by activating the yeast. In a small bowl, combine the warm water and one teaspoon of sugar. Stir until the sugar dissolves, then add the yeast. Let it sit for about five to ten minutes until it becomes frothy. This step is crucial as it shows that your yeast is active and ready to help the dough rise.

2. Make the Dough: In a large mixing bowl, combine the remaining sugar, flour, grated nutmeg, and salt. In a separate bowl, whisk the eggs and melted butter until smooth. Once the yeast is activated, pour the yeast mixture and the egg mixture into the dry ingredients. Mix until a sticky dough forms.

3. Knead the Dough: Transfer the dough onto a floured surface. Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic. If necessary, sprinkle a bit of flour to prevent sticking, but be careful not to add too much, as this could make the doughnuts dense.

4. First Rise: Place the kneaded dough into a well-oiled bowl, covering it with a clean kitchen towel. Let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This rising period is important as it will make your doughnuts fluffy and airy.

5. Shape the Doughnuts: Once the dough has risen, punch it down to release the air. Roll the dough out onto a floured surface to about ½ inch thick. Use a round cookie cutter or a glass to cut out circles, and using a smaller cutter or cap, create smaller circles in the center of half of the rounds for a filled doughnut look.

6. Second Rise: Place the cut rounds onto a floured baking sheet, allowing some space between them. Cover with a towel and let them rise again for about 30 minutes.

7. Heat the Oil: As the doughnuts are rising, heat the vegetable oil in a deep pot over medium heat. Use a kitchen thermometer to ensure the oil reaches about 350°F (175°C).

8. Fry the Doughnuts: Once the oil is hot, fry the doughnuts in batches, being careful not to overcrowd the pot. Fry them for about 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to remove them from the oil and let them drain on a paper towel.

9. Fill the Doughnuts: Once the doughnuts are slightly cooled, fill a piping bag with the seedless raspberry jam. Insert the nozzle into the side of each doughnut and fill with jam to your desired level of sweetness.

10. Dust with Sugar: For a finishing touch, roll the doughnuts in granulated sugar while they are still warm for that classic doughnut sweetness.

How to Serve Irresistible Sufganiyot

Sufganiyot are best enjoyed warm, fresh out of the fryer. You can serve them on a beautiful platter with a light dusting of powdered sugar on top for presentation. Pair them with a cup of coffee or tea for a delightful snack or dessert. They are perfect for sharing during celebrations, parties, or family gatherings. Some people love to serve them with extra jam or whipped cream on the side for an indulgent treat.

How to Store Irresistible Sufganiyot

If you happen to have leftovers (which is unlikely, but it can happen!), store your doughnuts in an airtight container at room temperature for up to a couple of days. They can also be frozen for longer storage. To freeze, place the doughnuts in a single layer in a freezer-safe container, separating layers with parchment paper. When you want to enjoy them again, simply thaw at room temperature or reheat them in the oven at a low temperature.

Tips to Make Irresistible Sufganiyot

• Fresh Ingredients: Ensure your yeast is fresh for the best rise. Older yeast may result in flat doughnuts.
• Temperature Control: Keep an eye on the oil temperature while frying to avoid burning the doughnuts. If the oil is not hot enough, the doughnuts can absorb too much oil and become greasy.
• Filling: Feel free to experiment with different fillings. Other popular options include chocolate ganache, lemon curd, or custard.
• Don’t Rush the Rises: Allow enough time for the dough to rise properly. This step is essential for achieving light and fluffy doughnuts.

Variation

You can customize the basic doughnut recipe by adding different flavors such as vanilla or orange zest to enhance the taste. You can also dip the cooled doughnuts in chocolate glaze or drizzle with icing for a fun twist. If you want to skip the frying, you can try baking them. However, the texture will differ, and they will not have the traditional fried doughnut crispness.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. You don’t need to activate it in warm water; simply mix it with the dry ingredients.

2. What other fillings can I use for Sufganiyot?

You can fill Sufganiyot with various fillings like custard, lemon curd, chocolate, or even fruit curds such as strawberry or peach.

3. How do I know when the oil is hot enough for frying?

Using a deep-fry thermometer is the best way. If you don’t have one, you can drop a small piece of dough into the oil; if it bubbles and rises to the surface, the oil is ready.

4. Can I make the dough in advance?

Yes, you can prepare the dough ahead of time. After kneading, let it rise, then punch it down and refrigerate it overnight. Let it come to room temperature before shaping.

5. How can I ensure my Sufganiyot are fluffy?

Make sure to knead the dough until it’s smooth and elastic, let it rise properly, and fry at the correct temperature. These steps will help achieve a light and fluffy texture.

Making Irresistible Sufganiyot at home can be a fun and rewarding experience. The process combines simple ingredients with care and attention, resulting in delicious treats that are sure to please everyone. Enjoy making and sharing these delightful jelly doughnuts!

Irresistible Sufganiyot (Jelly Doughnuts)

Print Recipe

Delightful, fluffy jelly doughnuts perfect for Hanukkah or any celebration.

• Author: hbibamine1980
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 packet active dry yeast
• 1 cup warm water
• ¼ cup sugar
• 3 cups all-purpose flour
• 2 large eggs
• ¼ cup unsalted butter, room temperature
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon salt
• 4 cups vegetable oil
• 1 cup seedless raspberry jam

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Instructions

1. Activate Yeast: In a small bowl, combine warm water and one teaspoon of sugar. Let sit until frothy.
2. Make the Dough: Mix remaining sugar, flour, nutmeg, and salt in a bowl. In another bowl, whisk eggs and melted butter. Add yeast mixture and egg mixture to dry ingredients and mix until sticky dough forms.
3. Knead the Dough: Transfer dough onto floured surface and knead for 5-7 minutes until smooth.
4. First Rise: Place dough in an oiled bowl, cover with towel and let rise in a warm place for 1-1.5 hours until doubled.
5. Shape the Doughnuts: Punch down risen dough, roll to ½ inch thick, and cut out circles.
6. Second Rise: Place cut rounds on floured baking sheet and let rise for 30 minutes.
7. Heat the Oil: Heat vegetable oil in a deep pot to 350°F (175°C).
8. Fry the Doughnuts: Fry doughnuts in batches for 2-3 minutes on each side until golden brown.
9. Fill the Doughnuts: Fill a piping bag with raspberry jam and insert into each doughnut.
10. Dust with Sugar: Roll doughnuts in granulated sugar while still warm.

Notes

Ensure yeast is fresh for the best results. Experiment with different fillings.

Nutrition

• Serving Size: 1 doughnut
• Calories: 200
• Sugar: 8g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg