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Sufganiyot (Jelly Doughnuts)

Girl Versus Dough Recipe by

Sufganiyot (Jelly Doughnuts)

Deep-fried jelly doughnuts topped with sweet powdered sugar. Recipe inspired by le Martha Stewart. 20 to 24 doughnuts

(4 comments)
  • Prep Time 60 min
  • Total Time 1 hr 30 min
  • Servings 0

Hanukkah Sufganiyot (Jelly Doughnuts)  

As prepared by Girl Versus Dough

I’ll be honest – I don’t know all that much about Hanukkah.


I know there’s a sweet song about dreidels made out of clay that we sang every year in elementary school, and I know that I was super jealous of all my friends who celebrated the holiday because they had EIGHT days of presents instead of my one… aaaaaand that’s about it.

But now I know that many people celebrate Hanukkah by making these super tasty treats called Sufganiyot and I’m even more jealous. Santa’s not getting cookies this year; he’s getting jelly doughnuts!

All you need to make these delicious deep-fried delicacies are a few easy-to-find ingredients, a little patience and a lot of excitement for homemade jelly doughnuts (which shouldn’t be too hard to conjure up) and in one afternoon, you’ve got a sweet holiday treat.

Time to make the doughnuts!

 

Dough for sufganiyot

First, make the dough. This is an enriched yeast dough, kind of like brioche, which means it has a higher percentage of fat from the eggs and butter and also is super easy to work with. Oh, and it’s DELICIOUS.

 

Cutting dough into circles

Let that thang rise in a bowl until doubled, then roll it out and cut it into small circles.

 

Deep-frying sufganiyot

Allow the circles to rest for a few minutes (they’ve been through a lot). In the meantime, heat up some oil on the stovetop to a whopping 370 degrees (this is also the time when shoes and socks, long sleeves and an apron are highly encouraged to protect yo’self from the hot, hot, hot oil. Little ones probably shouldn’t be too near, either). Fry the doughnuts a few at a time until they’re nice and golden brown and, you know, doughnut-like.

 

Poking hole in doughnut

Time to fill the doughnuts! Use a skewer to poke a hole in the side of each doughnut…

 

Piping jelly into donut

Sufganiyot filled with jelly

Then pipe a couple teaspoons of your favorite seedless jam into the hole. I used strawberry, but raspberry, sour cherry and even fig jam can rock your socks, too.

 

Pile of sufganiyot

Finally, dust the tops of the doughnuts with powdered sugar and serve warm.

 

Inside of sufganiyot

ERMAGERDNESS. With these treats around, it certainly is a Happy Hanukkah!

 


More Hanakkuh Recipes



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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Sufganiyot (Jelly Doughnuts)

Ingredients

2
tablespoons active dry yeast
1/2
cup lukewarm water (100-115 degrees F)
1/4
cup plus 1 teaspoon granulated sugar
2 1/2
cups Gold Medal unbleached all-purpose flour
2
eggs
2
tablespoons unsalted butter, room temperature
2
teaspoons salt
4
cups vegetable oil
seedless
jam for filling (about 1 cup)
powdered
sugar for topping

Directions

  • 1 In a small bowl, whisk together yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 10 minutes until foamy.
  • 2 In a large bowl or bowl of a stand mixer, add flour and make a well in the center. Add eggs, yeast mixture, butter and salt. Stir to combine.
  • 3 Knead dough, adding more flour 1 tablespoon at a time until dough is smooth and elastic and only slightly sticky (about 10 minutes by hand and 5-6 minutes in a stand mixer). Shape dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 to 1 1/2 hours.
  • 4 Punch down dough and roll out to 1/4-inch thickness on a lightly floured surface. Using a biscuit or cookie cutter or the rim of a glass, cut dough into 2 1/2-inch circles. Re-roll out dough as necessary. Cover circles with a tea towel and let rest 15 minutes.
  • 5 Meanwhile, heat oil in a saucepan over medium heat to 370 degrees F. Add doughnuts to oil 3-4 at a time, flipping over with a slotted spoon until both sides are deep golden brown, about 30 seconds. Remove doughnuts with slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining doughnuts.
  • 6 Poke a skewer in the side of each doughnut. Using a pastry bag with a narrow piping tip attached, pipe about 1-2 teaspoons seedless jam into each hole. Sprinkle doughnuts with powdered sugar. Serve warm.
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