Ultimate Sufganiyot Recipe: Irresistible Jelly Donuts Delight

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Why Make This Recipe

Sufganiyot, the traditional jelly-filled donuts, are a beloved treat celebrated during Hanukkah and beyond. Their warm, sugary exterior and sweet, fruity center make them irresistible. Whether you’re celebrating a special occasion, enjoying a holiday, or just craving something sweet, making these delightful donuts at home is a rewarding experience that brings joy to any kitchen. This recipe is straightforward and perfect for beginners, so anyone can try their hand at creating these delicious nuggets of happiness.

How to Make Ultimate Sufganiyot

Making sufganiyot can seem daunting, but it’s actually quite simple! Follow these easy steps to ensure you get light, fluffy, and flavorful donuts every time you make them.

Ingredients

1 cup Warm Water (Helps activate the yeast for fluffy donuts.)
2 teaspoons Instant or Rapid-Rise Yeast (Ensures a quick rise for light and airy dough.)
4 cups All-Purpose Flour (Provides structure to your sufganiyot.)
1/2 cup Powdered Sugar (Sweetens the dough while keeping it tender.)
1 teaspoon Salt (Enhances flavor and balances sweetness.)
1 teaspoon Nutmeg (Adds a warm, aromatic spice.)
2 Large Egg Yolks (Contributes richness and a beautiful color.)
1/4 cup Vegetable Oil (Keeps the dough moist; can substitute with melted butter.)
1 teaspoon Vanilla Extract (Infuses warm aroma into the dough.)
2 cups Vegetable Oil (For frying; ensure it’s at 350°F.)
1 cup Jam (of your choice) (Provides a sweet surprise inside each donut.)
1/2 cup Granulated Sugar (Adds sweetness and crunch to the outside.)
1/4 cup Powdered Sugar (For a classic, snowy finish.)

Directions

How to Make Sufganiyot

Activate the Yeast: Start by pouring the warm water into a small bowl. Sprinkle the instant yeast over the water. Let it sit for about 5-10 minutes until it becomes foamy. This means the yeast is activated and ready to use.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, powdered sugar, salt, nutmeg, and granulated sugar. Stir them together with a whisk until well combined.
Add Wet Ingredients: Make a well in the center of the dry ingredients and add the egg yolks, vegetable oil, vanilla extract, and the foamy yeast mixture. Mix everything together with a wooden spoon until it forms a rough dough.
Knead the Dough: Lightly flour a clean surface and transfer the dough onto it. Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is sticky, sprinkle with a little extra flour.
First Rise: Place the kneaded dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Shape the Donuts: Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface. Roll out the dough to about 1/2 inch thickness. Cut out circles using a donut cutter or two different-sized round cookie cutters.
Second Rise: Place the cut-out donuts on parchment paper or a floured baking sheet, making sure they don’t touch. Cover them again with a towel and let them rise for another 30-45 minutes until puffy.
Heat the Oil: In a deep pot or a large frying pan, heat the vegetable oil to 350°F. You can check the temperature using a food thermometer or by dropping a small piece of dough into the oil. If it sizzles and rises to the surface, it’s ready.
Fry the Donuts: Carefully place a few donuts into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side until they are golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined plate to absorb excess oil.
Fill the Donuts: Once the donuts are cool enough to handle, use a pastry bag or a small funnel to fill each donut with jam. Poke a hole in the side and gently squeeze the filling inside.
Finish with Sugar: Mix the granulated sugar and powdered sugar in a bowl. Roll the filled donuts in the sugar mixture for a sweet, snowy coating.

How to Serve Ultimate Sufganiyot

Sufganiyot are best served warm. Arrange them on a platter and sprinkle with extra powdered sugar for a beautiful presentation. They can be enjoyed on their own or served with coffee, tea, or milk. If you’re feeling adventurous, consider serving them with different types of jam or even chocolate sauce for dipping.

How to Store Ultimate Sufganiyot

To keep your sufganiyot fresh, store them in an airtight container at room temperature. They are best eaten within a few days. If you want to keep them longer, you can freeze them. To freeze, place the cooled donuts in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. To enjoy, let them thaw at room temperature and refresh them by briefly warming in the oven.

Tips to Make Ultimate Sufganiyot

Yeast Freshness: Always check the expiration date on your yeast. Using fresh yeast ensures your donuts rise perfectly.
Temperature Matters: Make sure the water is warm but not hot. Hot water can kill the yeast, while cold water won’t activate it.
Don’t Skip the Rises: Allowing the dough to rise properly is crucial for fluffy sufganiyot. Patience is key!
Use Quality Jam: Choose a good quality jam for filling. The fruit flavor should complement the sweetness of the dough.
Frying Temperature: Keep an eye on the oil temperature; too hot and the donuts will burn, too cool, and they will absorb too much oil.

Variation

While this recipe is traditional, feel free to get creative with your fillings. Instead of the usual jam, you can use chocolate ganache, pastry cream, or even fresh fruit for a delightful surprise. You can also roll them in cinnamon sugar instead of powdered sugar for a spicy twist.

FAQs

1. Can I use all-purpose flour instead of bread flour?

Yes! All-purpose flour works well for sufganiyot and will yield delicious donuts. Bread flour can create a chewier texture, but all-purpose provides a soft and fluffy result.

2. Can I make the dough ahead of time?

You can prepare the dough in advance and let it rise in the fridge overnight. Just remember to bring it back to room temperature before frying.

3. What kind of oil is best for frying?

Vegetable oil is a great choice because of its high smoke point. Canola oil or peanut oil would work well too. Avoid using olive oil as it has a lower smoke point and can impart a strong flavor.

4. How do I keep the donuts from getting soggy?

Ensure that your oil is at the right temperature (350°F) before frying. Additionally, draining them well and letting them cool on a paper towel will help keep them from becoming soggy.

5. Can I bake the sufganiyot instead of frying them?

Yes! If you prefer a healthier version, you can bake the donuts at 375°F for about 15-20 minutes. They won’t have the same crispy texture, but they will still be delicious.

Ultimate sufganiyot are not just holiday treats; they are a fun cooking adventure that brings family and friends together. Enjoy making them, sharing them, and, of course, devouring them!