Get ready to turn up the heat in your kitchen because I’ve got a recipe that will leave you licking your fingers – it’s my delicious take on Sufganiyot, the classic Hanukkah treat. These fluffy jelly-filled doughnuts are an Israeli favorite and once you bite into one, you’ll understand why.
As an Israeli chef, I strive to bring authentic flavors to the table and this Sufganiyot recipe is no exception. My ingredients list includes flour, shortening, margarine, eggs, salt, sugar, milk and dry yeast – everything you need to whip up some light and fluffy doughnuts traditionally called sufganiyot in Hebrew.
Whether you’re celebrating Hanukkah or just in the mood for something sweet and satisfying, these jelly-filled doughnuts are sure to hit the spot. So put on your apron and let’s get started on this delightful recipe that will have your taste buds singing – even if you’re gluten-free, kosher or vegan – because there’s a variation for everyone.
Why You’ll Love This Recipe
Listen up, fellow foodies, because I have something to share with you that is guaranteed to make your taste buds dance with joy. Have you ever heard of sufganiyot, also known as jelly doughnuts? If not, let me introduce you to the latest addition to your Hanukkah celebration that will elevate your dessert game to a whole new level.
First of all, these delectable treats are filled with your favorite jelly flavor, making them a burst of sweetness in every bite. But what really sets this recipe apart is the light and fluffy texture of the doughnut itself – it is simply divine. Trust me when I say that one bite of these bad boys will have you reaching for seconds (and maybe even thirds!).
And let’s not forget about the versatility of this recipe – you can switch out the flavors of jelly depending on your mood or preference. Feeling adventurous? Try filling them with some Nutella or creamy peanut butter for a twist on the traditional filling.
But wait, there’s more! This recipe is easy to follow and requires minimal effort – so whether you’re an experienced baker or a novice in the kitchen, sufganiyot will be a breeze to create. Plus, it’s always satisfying to impress friends and family with homemade goodies.
In conclusion, if you’re looking for a delicious and crowd-pleasing dessert, look no further than sufganiyot. These little nuggets of fried goodness are sure to become a staple at your Hanukkah celebrations for years to come. So go ahead and give this recipe a try – trust me, you won’t regret it.
Here are the ingredients you’ll need to make sufganiyot, otherwise known as jelly donuts. Don’t worry if some of these ingredients are new to you, I’ll explain them in further detail below.
For the doughnuts:
- 3 cups all-purpose flour
- 2 1/4 tsp dry active yeast (or 1 packet)
- 1/4 cup granulated sugar, divided
- 1 cup warm milk (or warm water or soymilk)
- 2 eggs
- 3 Tbsp shortening or margarine
- 1/2 tsp salt
- Vegetable oil for frying
- Any flavor jelly or jam you like
- Powdered sugar for dusting on top.
The Recipe How-To
Now that we are ready to get started, it’s time to dive in and learn the recipe for making Sufganiyot(Jelly Doughnuts)! Here is what you will need:
- 1 packet (2 1/4 teaspoons) dry active yeast
- 1/4 cup (50g) granulated sugar, divided
- 1 cup (240ml) warm milk or warm soymilk, divided
- 3 cups (375g) all-purpose flour
- 3/4 teaspoon salt
- 3 tablespoons (45g) unsalted margarine, at room temperature
- 2 egg yolks, at room temperature
- 1 teaspoon pure vanilla extract
- Vegetable or canola oil, for frying
- Confectioners’ sugar, for dusting
In the bowl of a stand mixer fitted with a dough hook attachment, add the yeast and 1 tablespoon of sugar. Pour in 1/2 cup of warm milk and whisk until combined. Let sit until foamy and frothy, approximately 5 minutes.
Add in the flour, remaining sugar (divided), salt, margarine, egg yolks, vanilla extract and remaining milk (1/2 cup) to the bowl. Mix on low speed for 2 minutes, then increase to medium speed and continue mixing until a smooth dough is formed. This should take an additional 6 to 8 minutes.
Transfer the dough to a clean bowl greased with cooking spray or canola oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size. This should take approximately 1 hour.
Roll out the dough onto a floured surface into a thickness of about 1/4 inch. Cut out rounds using a biscuit cutter or any round object such as a glass tumbler or mason jar lid. I like to use a small sugar shaker from Williams Sonoma because it has straight sides. Remember that the spaces between the circles have scraps that can be reshaped and fried as well.
Transfer the rounds onto baking sheets lined with parchment paper while ensuring there is still space between each one. Cover again with a damp towel or plastic wrap and allow it to rise for another 30 minutes.
When ready to fry, heat up enough oil until it reaches around 350°F in a deep pot fitted with a thermometer over medium heat. Carefully add several rounds of doughnuts into the oil while ensuring that you do not crowd it. Fry each side for approximately 30 seconds until golden brown before removing onto wire racks lined with paper towels.
Prepare your jelly filling by putting your favorite flavor
Substitutions and Variations
Looking for some ways to switch up the classic Sufganiyot recipe? Fear not! There are many ways to customize these jelly donuts to fit your preference.
First of all, if you’re looking to make this recipe vegan or dairy-free, simply swap out the milk and butter for a plant-based alternative such as soy milk and margarine or shortening. You can also use vegan jelly fillings or opt for a powdered sugar dusting instead.
If you have dietary restrictions, you can substitute the flour with gluten-free flour blend. Although it may change the texture of the doughnuts, they will still be delicious!
If you want to get creative with the fillings, try using Nutella or other chocolate spreads, pastry cream or flavored jam. You can even experiment with savory fillings such as cheese or tomato sauce!
Finally, If you want to add some extra flavor dimension to your doughnuts recipe, try incorporating spices into your batter like cinnamon or nutmeg. It’ll definitely give a twist to your traditional sufganiyot!
No matter how you choose to customize your recipe, these variations on the classic Sufganiyot will surely surprise and delight your taste buds.
Serving and Pairing
Once your sufganiyot have been cooked and coated in confectioners’ sugar, they are ready to be served!
Sufganiyot are traditionally enjoyed during Hanukkah, but honestly, these delectable treats can be enjoyed any time of the year. You can serve them as a sweet addition to breakfast, an afternoon snack or a dessert after dinner. Sufganiyot have quickly become one of my favorite desserts to serve at dinner parties – they’re always a hit!
Pairing wise, sufganiyot are quite versatile. They pair wonderfully with coffee or tea and even a glass of red wine. I also enjoy serving a plate of mixed fruit alongside the jelly doughnuts – the fruit helps balance out the sweetness of the sufganiyot.
For a more indulgent experience, try adding some ice cream on top of your jelly doughnut or sprinkle it with some chopped nuts, like pistachios or almonds, for added texture and flavor. If you’re feeling creative, you could even customize your sufganiyot by trying out different jelly fillings – raspberry, strawberry or blueberry are all great options!
Remember to serve your freshly made sufganiyot warm – that’s when they’re at their best! Once they’ve cooled down slightly, store them in an airtight container at room temperature for up to two days. If you plan on serving them after that, reheat them in the oven for 5-10 minutes before serving.
Overall, sufganiyot are incredibly satisfying and will leave your taste buds craving more. Serve them up for that perfect sweet ending to any meal or event!
Make-Ahead, Storing and Reheating
Listen up, folks, because this is where the real magic happens – making these sufganiyot ahead of time, storing them, and reheating them to perfection!
If you’re planning on making these for a crowd or just want to be ahead of the game (hey, I don’t blame you!), let me tell you that these jelly doughnuts can easily be made a day before serving them.
Once your sufganiyot are cooled down completely, you can store them in an airtight container at room temperature for up to 24 hours. Just don’t forget to sprinkle some confectioners’ sugar on top before serving!
Now, if you have some leftover sufganiyot from your Hanukkah bash and don’t want to let them go to waste (I mean, who would?), here’s what you should do:
Firstly, let me assure you that these jelly-filled treats can be easily reheated in the oven. Simply preheat your oven to 350°F (180°C) and pop those doughnuts in for 5-7 minutes until they’re warm and lightly crispy on the outside.
But if you want to kick it up a notch and really wow your taste buds, I suggest using a microwave instead. Cut your sufganiyah in half and pop one half in the microwave for about 10 seconds on high power. Trust me when I say this – that filling will warm up and become oozy and melty in no time!
Oh, but wait! Are you vegan or gluten-free? No need to worry because I got you covered too! These sufganiyot can be successfully made both vegan and gluten-free. Vegan substitutes include anything from vegetable oil instead of shortening or margarine to soy milk instead of regular milk. For a gluten-free version, simply swap out the all-purpose flour with gluten-free flour.
So don’t wait until the last minute to enjoy these delicious Hanukkah treats. Make them ahead of time, store them right, reheat them back to life – and keep on celebrating!
Tips for Perfect Results
If you want to impress your friends and family with your baking skills during the holidays, don’t underestimate the power of the sufganiyah. These jelly-filled doughnuts are a classic Hanukkah treat that will transport anyone back to their childhood memories. To ensure that your sufganiyot are light and fluffy and full of delicious jelly, I have some tips that will guarantee perfect results.
Tip #1: Use Instant Yeast
For a quick rise, it’s best to use instant yeast in this recipe. You won’t have to worry about proofing it ahead of time like you would with active dry yeast. Make sure to purchase the instant rapid-rise version for optimal results when making the dough.
Tip #2: Monitor Your Oil Temperature
To ensure perfectly golden-brown doughnuts, it’s essential to maintain a consistent oil temperature between 350°F and 375°F. Any hotter or cooler, and you risk either burning or undercooking them.
Tip #3: Fill With Care
The filling is what makes sufganiyot truly special, but it can be tricky. Make sure your jelly is at room temperature before using it as a filling; otherwise, it might become too thick and not dispense evenly into the donuts. Use a pastry bag or squeeze bottle with a long tip to inject the filling carefully. Don’t put too much filling; otherwise, you’ll end up with soggy doughnuts.
Tip #4: Dust With Confectioners’ Sugar After Frying
Once you’ve finished frying your sufganiyot, dust them generously with confectioners’ sugar while they’re still warm. This gives them that classic look and sweetness that everyone craves.
Tip #5: Make Them Ahead of Time
If you’re planning on serving sufganiyot at a holiday party or gathering, know that they can be made ahead of time. You can make the dough and shape the doughnuts according to the recipe instructions, then cover them and store them in the refrigerator for up to 12 hours. When ready to fry, allow them to come to room temperature before placing them in hot oil.
With these tips for perfect results, you’ll be able to make delicious sufganiyot for Hanukkah without any trouble!
Now that we’ve covered the basics of this tasty sufganiyot recipe, let’s take a look at some commonly asked questions. These FAQs will help you troubleshoot any issues that you may run into during the preparation and cooking process. So, buckle up and let’s dive right into it!
What is the difference between sufganiyot and donuts?
When it comes to sufganiyot, the Israeli version of a donut, they can come in various shapes including circular, four-sided, or eight-sided. The dough used for sufganiyot is denser than regular donuts, resulting in a texture that is not as light and fluffy. In contrast, the classic American donut is typically known for its airy and fluffy consistency.
Why do they put jelly in donuts for Hanukkah?
The addition of jelly to doughnuts for Hanukkah celebrations originated in the 16th century, a time when Europe underwent a pastry revolution and sugar became readily available. It was Polish Jews who introduced this innovation, which became a long-standing tradition of savoring fried delicacies during the holiday festivities.
What kind of jelly is used in jelly donuts?
There are multiple strawberry options available for the filling of these doughnuts, such as strawberry jelly, strawberry jam, or strawberry preserves. After preparing the homemade doughnut dough and letting it rise in a large bowl, it can be stored in the refrigerator overnight with a cover over it.
What are Amish donuts made of?
When it comes to making Amish doughnuts, one must tirelessly knead, stir and wait for the dough to rise using the baking staples of sugar, flour, milk, yeast and eggs. What sets this doughnut recipe apart from others is the unique technique utilized. While traditionally fried in fat, we will be opting for vegetable oil as a healthier substitute.
So there you have it, my savory friends – the ultimate Sufganiyot (Jelly Doughnuts) recipe that will knock your socks off. Whether you choose to indulge in these treats for Hanukkah or any other occasion, I promise they will not disappoint.
I hope my detailed instructions, tips, and recommendations have shed some light on how to make great Sufganiyot with all the necessary ingredients and techniques to produce the perfect result. Now, it’s your turn to get in the kitchen and give this recipe a go!
In conclusion, I would like to add that this recipe is versatile and can be customized in many ways, from vegan and gluten-free options to various jelly fillings. So don’t hesitate to experiment with different types of fillings and toppings to create your very own unique Sufganiyot.
Lastly, I urge you to share this recipe with your family and friends and make them part of your festive celebrations. Let’s spread the joy of Hanukkah by sharing these warm, jam-filled delights with everyone!
Sufganiyot (Jelly Doughnuts) Recipe
- 2 (1/4 ounce) envelopes dry yeast
- 1/4 cup warm water (105 to 115 degrees F)
- 1 1/2 cups lukewarm milk or 1 1/2 cups soymilk
- 3/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons shortening or 6 tablespoons margarine
- 5 cups flour
- oil, for deep frying
- 1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
- confectioners' sugar
- Sprinkle yeast over warm water and let stand five minutes or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
- Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
- Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
- Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
- Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
- Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.
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