Best Sufganiyot Hanukkah Jelly Doughnuts Recipes

Hanukkah Sufganiyot (Jelly Doughnuts) image

Provided by Martha Stewart

Yield Makes 20

Number Of Ingredients 10

2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam

Steps:

In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Sufganiyot (Hanukkah Jelly Doughnuts) image

Provided by blucoat

Time 50m

Yield 24 doughnuts

Number Of Ingredients 11

1 (1 tablespoon) package dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or 3/4 cup warm water
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon vanilla extract or 1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons butter or 2 tablespoons pareve margarine, softened
1/2 cup strawberry preserves (I prefer using seedless jelly) or 1/2 cup raspberry preserves (I prefer using seedless jelly)
sugar
vegetable oil, for deep-frying

Steps:

Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.
Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tablespoons sugar. Knead well, about 5 minutes, working the butter or margarine into the dough and kneading until the dough is elastic. You can also use a food processor fitted with the steel blade to do this, processing about 2 minutes.
Put the dough on a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.
Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch thickness. using a 2-inch cookie cutter or floured drinking glass, cut out circles. Let the dough circles rise 15 minutes or more.
With your hands, gently form the dough circles into balls.
Pour 2-inches of oil into a heavy pot and heat until very hot, about 375 degrees.
Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a few minutes, to crisp on the other side. Drain on paper towels.
Using a turkey baster, a pastry bag, or an injector, inject a teaspoon of jam into each doughnut. Then roll all of them in granulated sugar and serve immediately. You can make larger sufganiyot if you like.