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Foolproof 3 Step Sufganiyot: Jelly Donuts Worth Every Calorie

Sufganiyot: Jelly Donuts Worth Every Calorie
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Make festive, fluffy Sufganiyot, the classic Hanukkah jelly donuts. This foolproof recipe delivers the perfect sweet treat for your celebration.

Ingredients

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  • 1 cup warm milk (105-115F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • Vegetable oil, for frying
  • 1 cup seedless raspberry or strawberry jam
  • Confectioners’ sugar, for dusting

Instructions

  1. Combine warm milk, 1 teaspoon sugar, and yeast in a bowl. Let stand until foamy, about 5 to 10 minutes.
  2. In a separate large bowl, whisk together the remaining sugar, eggs, vanilla extract, and salt.
  3. Add the yeast mixture to the egg mixture and stir to combine.
  4. Gradually add the flour, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  7. Gently punch down the dough. On a lightly floured surface, roll the dough to a 1/2-inch thickness.
  8. Use a 2.5-inch round cutter to cut out circles of dough. Place rounds on parchment-lined baking sheets, cover loosely, and let rise again for 30 minutes.
  9. Pour about 2 inches of oil into a heavy-bottomed pot or Dutch oven. Heat oil to 350F.
  10. Carefully place 3 or 4 dough rounds into the hot oil, ensuring not to overcrowd the pot. Fry for 1 to 2 minutes per side until golden brown.
  11. Remove donuts with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
  12. Once the donuts are cool enough to handle, use a piping bag fitted with a long, thin tip to fill the center of each donut with jam.
  13. Dust generously with confectioners’ sugar before serving.

Notes

  • Ensure your milk temperature is correct for activating the yeast; too hot kills the yeast.
  • Room temperature eggs incorporate better into the dough.
  • Maintain the oil temperature strictly at 350F for properly cooked donuts inside and out.
  • Do not skip the second rise; this creates the signature fluffy texture.

Nutrition

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