25 Days of Cookies: Jelly Doughnuts (Sufganiot)

This little Jelly Doughnuts (Sufganiot) are perfect for Hanukah and can be served plain, glazed, filled with jam or Bavarian Cream.
Jelly Doughnuts (Sufganiot) by FamilySpice.com

Okay, I’m now on Day 2 for our 25 Days of Cookies! WOW – 23 more to go! Since today is the firs

t day of Hanukkah, I thought it would be appropriate to highlight a delicious non-cookie-but-equally-worthy: The Sufganiot.

Huh?

It’s like a baby jelly doughnut!

Oh!

Although many members of my family are Jewish, my immediate family is not. It’s a long boring story, trust me.

And to celebrate Hanukkah, the festival of lights, families are encouraged to eat foods containing oil (among other traditions). In other words, fried foods are holy!

That means latkes and sufganiots!

Jelly Doughnuts (Sufganiot) by FamilySpice.com

I made these last year for my family and the kiddos couldn’t wait for them to cool off. We were all popping them in our mouth. Hubby wanted some with cream, so I filled some up with Bavarian Cream.

Jelly Doughnuts (Sufganiot) by FamilySpice.com

Jelly Doughnuts (Sufganiot) by FamilySpice.com

And then I couldn’t fit in my jeans. End of story!

Jelly Doughnuts (Sufganiot)

This little doughnuts are perfect for Channukah and can be served plain, glazed or filled with jam. Recipe adapted from Gourmet, October 2003

Ingredients:

  • 1 cup milk, whole
  • 2 TBS granulated sugar
  • 1 tsp salt
  • 1/4 oz active dry yeast
  • 2 TBS water, warm
  • 3 1/2 cup all-purpose flour
  • 2 TBS vegetable oil
  • 2 eggs, large, lightly beaten
  • 10 cup vegetable oil
  • 1/2 cup powdered sugar
  • 1/2 cup strawberry jam

Directions:

  1. In a 1-quart heavy saucepan, bring to a simmer over low heat:
    • 1 cup milk, whole
  2. Remove from heat and stir in:
    • 2 TBS granulated sugar
    • 1 tsp salt
  3. Cool milk to lukewarm (about 90°F).
  4. While milk is cooling, combine in a small bowl:
    • 1/4 oz active dry yeast
    • 2 TBS water , warm
  5. Stir until creamy, then let stand until foamy, about 5 minutes. NOTE: If yeast doesn't foam, discard and start over with fresh yeast.
  6. Pour milk mixture and yeast mixture into a large bowl and combine with a wooden spoon or rubber spatula with:
    • 2 1/2 cup all-purpose flour
    • 2 TBS vegetable oil
    • 2 eggs, large , lightly beaten
  7. Mix until you form a very soft dough.
  8. Spread over your work surface:
    • 1 cup all-purpose flour
  9. Put soft dough on top, scraping it from bowl with a rubber spatula.
  10. Knead dough, incorporating all of flour from work surface.
  11. Add additional flour, if needed to keep dough from sticking, until dough is smooth and elastic, about 5-8 minutes.
  12. Transfer dough to another large bowl and sprinkle lightly with additional flour.
  13. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
  14. Line large rimmed baking sheet with double layer of paper towels.
  15. Pour into large deep saucepan to reach depth of 2 inches:
    • 10 cup vegetable oil
  16. Attach deep-fry thermometer to side of pan and heat oil to 360°F to 370°F.
  17. Working in batches of 5 or 6 doughnuts, scoop up one tablespoon of dough and drop into the hot oil.
  18. Fry until puffed and golden, turning occasionally, about 2 minutes per batch.
  19. Using slotted spoon, transfer doughnuts to prepared sheet and drain.
  20. Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on same sheet in 350°F oven about 15 minutes.
  21. In a small plate or bowl pour in:
    • 1/2 cup powdered sugar
  22. Roll each doughnut in powdered sugar.
  23. Transfer the doughnuts to a cookie rack set over a sheet pan to cool.
  24. When cool, place in a pastry bag fitted with a plain tip or plastic squeeze bottle with tip:
    • 1/2 cup strawberry jam
  25. Using the tip, poke a small hole in the side of each doughnut and fill the center with 1 tsp of jam.

Notes:

Serving Suggestions: You can also roll the dough until 1/2-inch thick and cut out 3-inch circles. Let dough circles rest for 10 minutes, then fry in the hot oil. Follow Step 24 to fill with jelly. For a richer filling, try using Bavarian Cream.

Cooking Tips: You can also roll the cooked doughnuts in granulated sugar and cinnamon.

Or, try a honey glaze: Whisk 1 1/2 cups honey, 3/4 cup water, and 1 TBS cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup.

For a sugar glaze: Whisk together 2 cups powdered sugar with 1/4 cup of water. Dip doughnuts into glaze until covered. Transfer to a cooling rack set over a sheet pan to cool.

For a chocolate glaze: Melt 1/3 cup butter and 4 oz bittersweet chocolate in a saucepan until melted, remove from heat. Whisk in 2 cups confectioners' sugar until smooth. Gradually stir in 1/4 cup warm water until the mixture reaches the desired consistency. Dip the doughnuts in the glaze.Transfer to a cooling rack set over a sheet pan to set.

Prep Time:

Yield: 34 doughnuts

Cook Time:

Total Time:

Jelly Doughnuts (Sufganiot) Detail

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2 Responses to 25 Days of Cookies: Jelly Doughnuts (Sufganiot)

  1. Carolyn at #

    Wow, those are gorgeous! I'd love one with my morning coffee (even if you do call them cookies!).
    Are you really going to bake cookies every day until Xmas? Impressive.

  2. Gourmet Getaway at #

    OHH THAT LOOKS SO GOOD!! But seriously, I would be a waddling mess if I baked sweet goods every day until Chistmas… I would put on weight with the fumes alone.

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