Sufganiot Jewish Jelly Doughnuts
Indulge in the sweet tradition of Sufganiot, the iconic Jewish jelly-filled doughnuts that are a must-have for Hanukkah celebrations or any occasion that calls for a delectable treat. These golden, pillowy delights are made from a rich yeast dough infused with hints of vanilla and buttery goodness, fried to perfection, then generously filled with fruity strawberry or raspberry jelly. Each doughnut is finished with a dusting of powdered sugar for an extra touch of sweetness. With their crispy exterior, soft interior, and irresistible jam-filled center, these homemade sufganiot offer a comforting, bakery-quality experience right from your kitchen. Perfect for sharing, this recipe yields 20 doughnuts and invites you to celebrate traditions with every bite. Keywords: sufganiot recipe, Jewish jelly doughnuts, Hanukkah desserts, homemade doughnuts, jelly-filled doughnuts.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 cup Whole milk
- 6 tablespoons Unsalted butter (softened)
- 2 units Large eggs
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 6 cups Vegetable oil (for frying)
- 1 cup Strawberry or raspberry jelly
- 0.5 cup Powdered sugar (for dusting)
Instructions
Warm the milk in a small saucepan or microwave until it reaches about 110°F (just lukewarm).
In a small bowl, combine the warm milk, 2 teaspoons of granulated sugar, and the active dry yeast. Stir and let the mixture sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour, remaining granulated sugar, and salt.
Make a well in the center of the dry ingredients and add the frothy yeast mixture, softened butter, eggs, and vanilla extract.
Mix until a sticky dough forms. Knead the dough by hand or with a stand mixer and dough hook attachment for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for 1-1.5 hours, or until it doubles in size.
Punch down the risen dough and turn it out onto a lightly floured surface.
Roll the dough to about 1/2-inch thickness and use a 3-inch round cookie cutter to cut out circles. Re-roll scraps as needed.
Place the dough circles on a parchment-lined baking sheet, cover them lightly, and let them rise for another 30-45 minutes until puffy.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
Gently fry the doughnuts in small batches, about 2-3 minutes per side, until golden brown. Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.
Using a small piping bag fitted with a narrow tip, inject each doughnut with about 1-2 teaspoons of jelly through a small hole poked in the side.
Dust the doughnuts liberally with powdered sugar before serving.
Serve fresh and enjoy the warm, sweet flavors of your homemade sufganiot!
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 19.8 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
