Sufganiot Jewish Jelly Doughnuts Recipes

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.

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)

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 (JELLY DOUGHNUTS)

Steps:

• In a small bowl, whisk the 1 tsp sugar into the warm water until dissolved. Whisk in the yeast until dissolved. Set aside to proof. The mixture will get foamy. If your kitchen is warm, the mixture may foam quickly-watch it to make sure it doesn't overflow the bowl.
• In a medium bowl, mix together the all-purpose flour, salt, xanthan gum, baking powder, and 1/4 cup/50 g of the sugar.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the egg, butter, and yeast mixture on low speed for a few seconds to combine. Add the flour mixture and beat for a few seconds to combine. Increase the speed to high and beat for 3 minutes longer.
• Grease a large bowl with oil. Scrape the dough into the oiled bowl and cover with plastic wrap. Let the dough stand in a warm, draft-free place until nearly double in bulk, about 1 hour.
• Liberally dust your rolling surface with tapioca flour. Line two cookie sheets with waxed paper. These will be your holding trays for the cut dough. Place the dough on the floured surface and dust with tapioca flour. Gently roll the dough to about 1/8 in/6 mm thick. With a 2 1/4-in/5.75-cm cookie cutter, cut out as many rounds as possible, dipping the cutter into tapioca flour before each cut. With a spatula dipped in tapioca flour, scoop up the rounds and place on the prepared sheets, spacing them at least 1 in/2.5 cm apart. Flour your hands with tapioca flour, gather the remaining dough, and squish it a few times to smooth it out, then repeat the process until all the dough is used. Try to do this in as few batches as you can. It's fine if some of the last cut rounds have some folds. You should aim for 40 rounds (you need an even amount).
• Using a pastry brush, brush off as much tapioca flour as you can from the cut rounds. Place 1/4 tsp jam in the center of half of the rounds. With a finger dipped in water, moisten the dough around the jam. Set a plain round on top of each jam-covered round. Press around the edges to seal, then push the edges toward the center so each doughnut is fat and fluffy. You may also want to bring the cookie cutter down around the perimeter of each doughnut to cut off any extra dough sticking out from the circle and to further seal the sides. Let the doughnuts stand in a warm, draft-free place until they are puffy and about double in bulk, about 1 hour.
• About 30 minutes before the doughnuts have risen fully, pour 3 to 4 in/7.5 to 10 cm of oil into a deep, heavy-bottomed 2-qt/2-L saucepan. Heat over medium-high heat until the oil reaches 375°F/190°C on a candy thermometer. Have ready one or two platters lined with paper towels.
• Using the spatula, carefully lower the doughnuts into the hot oil. Cook only as many doughnuts as will fit comfortably in your pan, allowing some space between them so that they can fry all the way around. As you place the doughnuts in the oil, the oil will start to foam-this means that the doughnuts are cooking. Fry the doughnuts until brown on one side, about 40 seconds, then turn and fry until the doughnuts are brown on the second side, and puffed and golden, about 20 seconds. With tongs, remove the doughnuts from the oil and place on the paper towels to drain. Allow the oil to return to 375°F/190°C, and repeat until all the doughnuts are fried. Be sure to monitor the oil so that the temperature remains constant; you may need to adjust the heat as you fry each batch. You don't want the oil to go above 380°F/193°C, because the doughnuts will burn before they are cooked through.
• Set a wire rack over a cookie sheet. Place the remaining 1/2 cup/100 g sugar in a bowl. Gently roll each warm doughnut in the sugar until coated. Set on the rack to cool completely.
• Doughnuts made with yeasted dough are best eaten the day they are fried. Only make as many as you plan to eat that day. The dough may be stored in the refrigerator for up to 2 days.

SUFGANIOT (JEWISH JELLY DOUGHNUTS)

Steps:

• Mix together the yeast, 2 tablespoons of the sugar, and the milk.
• Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
• Knead the dough until it forms a ball.
• Add the butter or margarine.
• Knead some more, until the butter is well absorbed.
• Cover with a towel and let rise overnight in the refrigerator.
• The next day, roll out the dough to a thickness of 1/8 inch.
• Cut the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
• Take 1/2 teaspoon of preserves and place in center of 12 rounds.
• Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best.
• Let rise for about 30 minutes.
• Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
• Roll the doughnuts in sugar.

SUFGANIYOT (HANUKKAH JELLY DOUGHNUTS)

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.

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.