Best Sufganiot Jewish Jelly Doughnuts Recipes

SUFGANIOT (HANUKKAH JELLY DOUGHNUTS)

Steps:

• Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.
• Blend well and stir in most of the flour to form a soft dough.
• Knead by hand, machine or in bread machine (dough setting), adding flour as needed.
• The dough should have some body, not too slack, supple, smooth and elastic.
• Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.
• If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.
• If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.
• Otherwise, roll dough out to about three-quarters of an inch.
• Using a two and half inch or three inch biscuit cutter, cut out rounds.
• Cover and let sit 15 minutes while heating oil.
• In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.
• Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.
• Turn over once and finish frying the other side.
• Lift doughnuts out using a slotted spoon and drain well on paper towels.
• To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.
• Test oil temperature: It's a good idea to try frying one doughnut to start with.
• Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.

SUFGANIYOT

Steps:

• Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.
• Form the dough into balls with a 2-inch diameter.
• Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.

SUFGANIYOT (ORANGE-SCENTED JELLY DOUGHNUTS)

Steps:

• Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.
• In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well. With mixer running, gradually add flour. Mix until dough is soft, smooth and elastic, adding flour if dough seems very sticky, 3 to 5 minutes. Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky, but will firm up in refrigerator. Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.
• On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place 30 minutes.
• In a heavy pot, heat 3 inches of oil to 365 degrees; when hot enough, a small piece of dough will brown on bottom in 30 seconds. If too hot, doughnuts will brown outside before cooking through. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and dust with sugar while still warm. Let oil come back to 365 degrees between batches.
• If you have a pastry bag, fit with a small round tip and spoon jam into bag. When doughnuts are cool enough to handle, use tip of bag (or pointed tip of a serrated knife) to make a hole in bottom of doughnut. Squeeze or use a small spoon to nudge 1/2 teaspoon jam into hole. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.