Satisfy Your Sweet Tooth: Sufganiyot Recipe
Oh fair cooks and bakers, heed my words! For I bring to thee a recipe, a wondrous delight to indulge in during festive times like Hanukkah. It is the easy and quick recipe for Sufganiyot – also known as Israeli Jelly Donuts.
Imagine sinking thy teeth into a light and fluffy pastry oozing with sweet Hanukkah jelly. Truly, the thought alone is enough to make one’s mouth water! And fear not for this recipe, my loyal readers, for it is quick and effortless to follow.
But first, let me share with thee the history behind this delectable treat. Sufganiyot have been a traditional Hanukkah delicacy in Israel for ages; however, it was merely a simple fried food until the 1920s when Polish Jews began filling them with jelly or custard. And since then, it has become a well-loved dessert that everyone enjoys during Hanukkah festivities.
So why not harness thy powers of baking and create the ultimate holiday treat? With my easy quick sufganiyot recipe, you can enjoy these delightful sweets fresh out of the fryer in no time. Stick around; I shall guide thee through every step to ensure thee will have a delicious outcome your taste buds shall never forget!
Why You’ll Love This Recipe
My dear readers, it is my pleasure to introduce you to my Easy Quick Sufganiyot, Jelly Donuts Recipe. Why should you love this recipe? Well, let me count the ways.
Firstly, it is incredibly easy and quick to make. With minimal effort, you can create fluffy, mouth-watering sufganiyot in no time. Perfect for those busy days or sudden Hanukkah cravings.
Secondly, the ingredient list is short and simple, using everyday items that you likely have stocked in your kitchen already- flour, sugar, warm water, egg, milk, yeast and butter or margarine. You don’t need any fancy equipment or exotic ingredients.
Thirdly, this recipe is versatile when it comes to jelly filling. You can use any type of jelly or jam such as the traditional hanukkah jelly or strawberry jelly. It’s an excellent opportunity to get creative by choosing your favorite flavor profile.
Finally, my recipe yields light, fluffy sufganiyot that are delicious in their own right without being too greasy or heavy. Served warm and tossed with confectioners’ sugar or dipped into chocolate sauce with sprinkles for an indulgent twist.
So there you have it! My quick sufganiyot recipe is perfect for anyone who loves homemade deep fried foods! Whether you’re gluten-free or vegan there are alternatives too. Try this lovely recipe this Hanukkah season and see why it’s the ultimate Hanukkah doughnuts of all time. Trust me on this one; I guarantee you’ll love it!
Ingredient List
Here are all the ingredients you need to make these delicious and fluffy sufganiyot or jelly donuts. You’ll be surprised how easy it is to make these classic Hanukkah treats right in your own kitchen!
Dough Ingredients
- 2 cups purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup warm water (between 100 and 110 degrees Fahrenheit)
- 1 pack active dry yeast (or fresh yeast equivalent)
- 1/4 cup milk or non-dairy milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter or margarine, at room temperature
Jelly Filling Ingredients
- Homemade Jelly or store-bought Sufganiyot jelly
Coating/Serving Ingredients
- Confectioners’ sugar
The Recipe How-To
Step 1: Activate the Yeast
To create these light and fluffy sufganiyot, we’ll activate the yeast first. Mix 1/2 cup of warm water and 1 teaspoon of sugar in a bowl. Then, add 1 package or 2 tablespoons of active dry yeast to it. Mix it well and let it sit for ten minutes until it’s frothy.
Step 2: Make the Dough
In a mixer bowl, combine 2 cups of purpose flour, 3 tablespoons of sugar, and 1/4 teaspoon of salt. Create a small well in the middle to pour in the yeast mixture, followed by an egg, 1/4 cup of milk, and two tablespoons of margarine or butter – melted. Use a dough hook attachment on low speed until fully combined into a dough.
If the dough seems too sticky, add more flour gradually until it is smooth and no longer sticky.
Step 3: Proof the Dough
Cover the bowl with plastic wrap or a damp towel and let it sit for an hour in a warm place until it doubles in size.
Step 4: Shape the Sufganiyot
Flour your work surface and rolling pin lightly. Roll out the dough to approximately 1/2-inch thickness and use a round cutter or cup to cut circles from the dough.
Choose half of the circles (these are going to be your donut tops) and cut a smaller circle in them using small cookie cutters or piping tips. The remaining half will be your donut bottoms.
Put your donuts tops on another surface so you can fry them together.
Step 5: Fry Your Sufganiyot
Heat oil over medium-high heat in deep skillet pot about one-inch deep or use an air fryer with non-aerosol cooking spray or misting olive oil spray to cook on all sides but set at frying temperatures (~375°F).
Cook each side for about two minutes or until golden brown. Be sure to watch closely since they cook fast.
Remove from heat with slotted spoon onto paper towel-lined baking sheet..
Step 6: Fill Your Sufganiyot
Use a pastry bag fitted with desired tip to pump jelly into each donut’s cavity – but be careful not to overfill!
Step7: Dust with Confectioners’ Sugar
Finally, dust them lightly with powdered sugar until they are entirely coated before serving! Enjoy!
Substitutions and Variations
Verily, there is always room for creativity in the kitchen. Should you desire to add a unique twist to this traditional recipe, I have detailed several substitutions and variations that will help you customize your sufganiyot according to thy taste buds.
Firstly, thou canst try different types of filling, aside from the sufganiyot jelly. Peach jam, cherry preserves or even chocolate are just a few filling options that can transform these donuts into a whole new treat.
For those who enjoy a savory twist, try filling them with cream cheese and herbs for a scrumptious snack, or even experimenting with a crispy bacon filling for a savoury twist.
Gluten intolerant brethren should not despair either! For those avoiding gluten, corn flour or rice flour can be used instead of wheat flour without compromising on fluffiness. There also exists gluten-free flour mix replacements that have proven to be ideal alternatives when baking sufganiyot.
Shouldst thou desire lower fat content in thy fried foods, substituting butter with margarine or even using skimmed milk or almond milk can make for lighter, airier donuts.
Finally, another trendy option is making hanukkah donuts in an air fryer instead of deep frying them in oil. This cooking method creates equally light and crunchy doughnuts which are the epitome of “fried” without actually being deep-fried.
In conclusion, do not shy away from experimenting and trying out different variations and substitutions as per your preferences. It is indeed your creation that shall bring pleasure and happiness during the Festival of Lights!
Serving and Pairing
Thou art now prepared to delve into thy warm, tasty sufganiyot jelly doughnuts. These sweet treats will melt in thy mouth and awaken thy senses with flavorful fillings of hanukkah jelly or homemade strawberry jelly. The options are endless, as thou can make jelly filled donuts or simple powdered sugar sugfaniyot.
To fully enjoy these delightful confections, I recommend brewing a hot cup of coffee or tea on the side. The richness of the coffee pairs seamlessly with the sufganiyot, while the light notes of tea provide a balanced contrast to its sweetness. A glass of cold milk may also do justice by cutting through the richness and balancing the flavors.
I find that serving these doughnuts fresh from the fryer is key. Let them rest briefly on a wire rack to cool down before dusting them off with powdered sugar or filling them up with fresh jelly. I like to serve them on a platter for sharing with family and friends during festive occasions such as Hanukkah or any dessert-focused event.
For those who prefer gluten-free or healthier options, fret not, for there are various substitutes available. Air fryers are becoming increasingly popular nowadays and offer less greasy but equally delicious results. Smitten Kitchen has a recipe that caters to vegans, while Kosher and deep-fried options can also be enjoyed.
In conclusion, these quick sufganiyot jelly doughnuts are versatile and satisfying, perfect for any taste seasonable occasion. With its soft texture and burst of flavors paired with your favorite beverage, they make for the ultimate dessert indulgence!
Make-Ahead, Storing and Reheating
Thou should know that these jelly donuts, also known as sufganiyot, are best eaten warm and fresh. However, if thou plan to make these donuts ahead of time or have leftovers, fear not for I have some tips on storing and reheating.
If thou art planning to make these donuts ahead of time, it is recommended to prepare the dough beforehand and keep it in the refrigerator. Thou can leave the dough to rise overnight and fry the donuts the next day for a more convenient treat. Alternatively, thou can also freeze the uncooked donut dough for up to several weeks. Just make sure to thaw them before frying.
When storing these jelly donuts, place them in an airtight container at room temperature for up to 2 days. If thou need them to last longer, store them in the refrigerator or freezer. Thou can warm them up by placing them in an oven preheated at 350°F for 3-5 minutes or microwaving them for about 10 seconds each.
For those who want a healthier option, thou can also use an air fryer instead of deep-frying. This will give the same light and fluffy result without all that oiliness.
Remember not to sprinkle confectioners’ sugar on top until just before serving as it tends to soak into the donut over time.
Now thou art well-prepared with knowledge on how to store and reheat these homemade jelly donuts to maintain their quality even after a few days.
Tips for Perfect Results
First and foremost, to achieve the light and fluffy texture of sufganiyot or jelly donuts, it is important to proof the dough properly. This means allowing the dough to rest and rise in a warm, draft-free environment until it doubles in size. You can place the dough in a greased bowl, cover it with a damp towel and leave it in an oven with the light on or on top of a preheating oven.
Secondly, when frying the sufganiyot or jelly donuts, make sure that the oil temperature stays around 350°F/180°C. If the oil is too hot or not hot enough, the donuts will either burn or remain undercooked respectively. To maintain a consistent temperature while frying, use a thermometer to monitor the oil temperature.
Another useful tip is to ensure that you have enough flour when rolling out your dough. Too much flour will cause your sufganiyot/jelly donuts to be dry and hard while too little flour will make it difficult to handle and shape the dough. Therefore, sprinkle just enough flour on your work surface as you roll out your dough.
For those who are health-conscious, you can use an air fryer instead of deep-frying the sufganiyot/jelly donuts to save on calories and reduce cholesterol intake. Simply brush some oil on both sides of each sufganiyah/donut and set your air fryer at 375°F/190°C.
Lastly, if you plan on making homemade jelly fillings for your sufganiyot/jelly donuts, ensure that they are cooled completely before filling them into your dough. Do not overfill your dough either lest they burst open while frying.
With these tips in mind, you can create perfect homemade sufganiyot/jelly donuts that will impress everyone during Hanukkah or any other occasion!
FAQ
Hark! ‘Tis time for the FAQ, where I will provide answers to some common questions regarding this recipe for easy quick sufganiyot. Wondering if you can make them gluten-free? Or perhaps questioning if there are any substitutions or variations you can make for certain ingredients? Do not fret, dear reader, for I shall provide thee with all of the answers thou seeketh.
What’s the difference between sufganiyot and donuts?
When it comes to the world of fried pastry treats, there are a few key differences between donuts and sufganiyot. While most donuts are fluffy and light in texture, sufganiyot tend to have a denser consistency. Additionally, while donuts are typically round, sufganiyot come in various shapes including four- or eight-sided versions.
What kind of jelly is used in jelly donuts?
For the filling of these doughnuts, you have the option of using either strawberry jelly, strawberry jam or strawberry preserves. After preparing the homemade doughnut dough, you can let it rise in a large bowl before covering it and refrigerating it overnight.
How do you make jelly filled Pokemon donuts?
Ready to add some sweetness and flavor to your donuts? Load up your pastry bag with the delectable jam of your choice and snip off the tip. Slowly and carefully insert the bag into the bottom of each donut and apply gentle pressure to fill the center with just the right amount of jam. Let your donut plump up with the added goodness but take care not to overfill it. Avoid a gooey disaster by checking that the jam doesn’t overflow once you pull the bag out. Remember, a little goes a long way.
Why do they put jelly in donuts for Hanukkah?
Jelly doughnuts have become a beloved Chanukah indulgence around the globe, known as sufganiyot in Hebrew. These sweet fried pastries pay homage to the miraculous eight-day burning of oil in the Temple of Jerusalem during the 2nd century BCE.
Bottom Line
:
Imagine biting into a light, fluffy donut filled with sweet jelly – it’s the ultimate comfort food. With my easy and quick sufganiyot jelly donuts recipe, you can enjoy the taste of traditional Hanukkah fried foods without any fuss. This classic Israeli treat is perfect for sharing with your friends and family during Hanukkah.
And the best part? You can make these sufganiyot jelly donuts at home using simple ingredients that you probably already have in your kitchen. With just a little bit of effort, you can impress everyone with this delicious dessert.
So what are you waiting for? Try my quick sufganiyot jelly donuts recipe today and start enjoying the joy and warmth of Hanukkah. Happy holidays!
Easy Quick Sufganiyot, Jelly Donuts Recipe
Ingredients
- 1 (1/4 ounce) package active dry yeast or 1/2 ounce fresh yeast
- 2 tablespoons warm water
- 1 teaspoon sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1 2 tablespoons butter or 1 ounce margarine
- 1 egg, beaten
- 1/4 cup warm water (approximately) or 1/4 cup milk (approximately)
- oil (for frying)
- 9 teaspoons fruit jelly, for filling (your choice of flavor)
- confectioners' sugar
Instructions
- Mix the yeast, 2 tablespoons warm water and sugar in a small bowl, and leave to stand till bubbly.
- Sift the flour and salt into a bowl.
- Rub the butter or margarine into the flour (the kids will LOVE doing this).
- Make a well in the flour mixture (I always skip this part) and add the yeast mixture, the beaten egg and just enough of the warm milk/water to make a soft dough.
- Beat well and kneed for 5 minutes on a floured board.
- Divide into 12 pieces (If you prefer an American vs. dainty British size, divide into 9).
- Kneed each piece and place apart on a greased and floured tin (or a sheet of foil, or your mixing bowl!).
- Brush with water and place in (or cover with) a greased plastic bag.
- Leave until they have doubled in size (about 45 minutes to an hour) (perfect timing to light, and sit by, the menorah).
- Fry in oil that is not too hot 350F-360F, (huh? I don't own a kitchen thermometer! But it's hot enough when a TINY droplet of water skims across the surface. I use enough oil to cover 1/3 of the sufganiyot) turning over once to brown both sides, about 3 minutes.
- Drain on absorbent paper.
- When cool enough to handle, but not to cool, insert the jelly in the middle. I use one teaspoon (5 ml) and put it in with a syringe. (You can alternatively use the handle of a spoon to make a hole in the side of the doughnut and spoon in the jelly, or put the jelly in a little baggie, make a hole in the corner and squeeze it into the hole.).
- Sprinkle on confectioners sugar. (and go return the store-bought doughnuts. They just won't pass muster after you taste these!).
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