Sufganiyot are the classic jelly-filled doughnut. Milk makes a richer dough, but using all water is fine for a lighter dough that is also parve (non dairy).
Yields 2 to 3 dozen
Perfect Sufganiyot (Jelly Donuts)
Recipe By Marcy Goldman
- Cooking and Prep: 1 h 25 m
- Serves: 24
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Images:
Prepare the Dough
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In a large mixer bowl, whisk the yeast with the water and let stand two to three minutes.
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Add the milk or water and oil or shortening. Let the mixture cool a bit and then add the sugar, salt, eggs and yolks. Stir well and pour into the yeast mixture.
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Add the flour and stir on low speed to form a soft dough. Increase the mixer speed to medium and knead for five to eight minutes, adding a bit of flour as needed to form a firmer dough. When the dough is smooth and elastic, remove the dough hook, spray the dough with nonstick cooking spray and cover the bowl with a large plastic bag. Let the dough rise until almost double in size or do a cold rise overnight in the refrigerator.
Shape
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Punch down the dough and pinch off pieces to form small, golf ball-sized balls. Place them on a cookie sheet or plate, cover and let rest for 15 minutes.
Fry
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In a deep fryer or heavy Dutch oven, heat four inches of oil to 375 degrees Fahrenheit. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift the doughnuts out using a slotted spoon and drain on paper towels.
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Slit the doughnuts open two-thirds of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal the doughnuts. Sprinkle with granulated sugar, if desired. Serve at once.
