Sufganiyot Israeli Jelly Donuts Recipes

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SUFGANIYOT, ISRAELI JELLY DONUTS RECIPE RECIPE - (4.6/5)



Sufganiyot, Israeli Jelly Donuts Recipe Recipe - (4.6/5) image

Provided by á-9642

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
1/4 cup granulated sugar
1 (1/4 ounce) packet active dry yeast, about 2 1/4 teaspoons
1/2 teaspoon fine salt
2 large egg yolks
3/4 cup warm whole milk brought to about 110°F
2 tablespoons unsalted butter, about 1/4 stick, brought to room temperature
6 cups vegetable or canola oil, about 1 1/2 quarts, for frying, plus more for coating the bowl
2/3 cup smooth jam or jelly
powdered sugar, for dusting

Steps:

  • Place the flour, granulated sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk, then mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes. Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about a 1/2-inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2-inch thick, about 30 minutes. Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot, and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside. Using a flat spatula (don't use your hands-this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. If air bubbles appear in the doughnuts, pierce with the tip of a paring knife. Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds. When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.

SUFGANIYOT (JELLY DOUGHNUTS)



Sufganiyot (Jelly Doughnuts) image

Provided by Jeanne Sauvage

Categories     Dessert     Fry     Hanukkah     Wheat/Gluten-Free     Jam or Jelly     Pastry

Yield About 20 doughnuts

Number Of Ingredients 12

1 tsp granulated sugar, plus 3/4 cup/150 g
3/4 cup plus 2 Tbsp/210 ml warm water (about 110°F/43°C)
1 Tbsp active dry yeast
2 cups/280 g Jeanne's Gluten- Free All-Purpose Flour
1 tsp salt
1 tsp xanthan gum
2 tsp baking powder
1 extra-large egg, at room temperature
1 tablespoon unsalted butter, melted and cooled a bit
Neutral-flavored oil such as rice bran or canola for greasing and frying
Tapioca flour for dusting
1/4 cup/60 ml jam of your choice such as raspberry

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.

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)



Hanukkah Sufganiyot (Jelly Doughnuts) image

These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

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 (JELLY DOUGHNUTS)



Sufganiyot (Jelly Doughnuts) image

Make and share this Sufganiyot (Jelly Doughnuts) recipe from Food.com.

Provided by brokenburner

Categories     Breads

Time 1h4m

Yield 40 doughnuts, 40 serving(s)

Number Of Ingredients 11

2 (1/4 ounce) envelopes dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk or 1 1/2 cups soymilk
3/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons shortening or 6 tablespoons margarine
5 cups flour
oil, for deep frying
1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
confectioners' sugar

Steps:

  • Sprinkle yeast over warm water and let stand five minutes or until foamy.
  • In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
  • Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
  • Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
  • Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
  • Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
  • Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.

Nutrition Facts : Calories 124.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.6, Sodium 69.6, Carbohydrate 22.9, Fiber 0.6, Sugar 8.6, Protein 2.4

SUFGANIYOT (HANUKKAH JELLY DOUGHNUTS)



Sufganiyot (Hanukkah Jelly Doughnuts) image

This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight.

Provided by blucoat

Categories     Yeast Breads

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.

SUFGANIYOT (ORANGE-SCENTED JELLY DOUGHNUTS)



Sufganiyot (Orange-Scented Jelly Doughnuts) image

Some Jewish foods take a lifetime to love. It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish. And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring. This may explain why American Jews have enthusiastically embraced a Hanukkah treat popular in Israel, sufganiyot, or, as we know them, jelly doughnuts. Fragrant with sugar and jam, sufganiyot (the plural of sufganiya) have become a sweeter symbol of the holiday, especially for children.

Provided by Julia Moskin

Categories     dessert

Time 5h30m

Yield 12 doughnuts

Number Of Ingredients 12

1/4 cup lukewarm milk or water
1 teaspoon dry yeast
3 tablespoons sugar
1 whole egg plus 1 egg yolk
3 tablespoons sour cream or vegetable oil
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Freshly grated zest of 1/2 orange
1 2/3 cups flour, more as needed
1/2 cup thick raspberry or strawberry jam
Vegetable oil for deep-frying
Confectioners' sugar for dusting

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.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 11 grams, TransFat 0 grams

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From parade.com


SUFGANIYOT - FRIED HANUKKAH JELLY DOUGHNUTS FOR THE JEWISH HOLIDAYS
2019-12-05 Instructions. Pour active dry yeast into a small mixing bowl with 1/4 cup of the lukewarm water or milk and 1 tbsp of the sugar, whisk together to dissolve the yeast and sugar. Wait 10 minutes. The yeast should activate during this time, making it look expanded and foamy.
From toriavey.com


THE BEST SUFGANIYOT — JELLY DOUGHNUTS — FOR HANUKKAH
2021-10-22 Instructions. In a small bowl, stir together the warm water or milk, yeast, and a pinch of the granulated sugar. Let stand for about 10 minutes, until foamy. In a large mixing bowl, whisk together the remaining 1/4 cup of granulated sugar, the egg yolks, and 2 tablespoons of the oil. Add the egg yolk mixture to the yeast.
From allwaysdelicious.com


SUFGANIYOT (ISRAELI JELLY DOUGHNUTS) - TABLET MAGAZINE
1 package dry yeast; 3 tablespoons sugar; ¼ cup water; ½ cup lukewarm milk; 3 ½ cups unbleached all-purpose flour (about); 1 large egg; 1 large egg yolk (in addition to …
From tabletmag.com


BEST SUFGANIYOT RECIPE - HOW TO MAKE SUFGANIYOT
2020-12-16 In a small bowl, whisk together ½ cup lukewarm water, honey, and oil. Add to stand mixer bowl. Mix on low until thoroughly combined, then add eggs, vanilla, and salt. Mix for 2 minutes more. With ...
From delish.com


JELLY SUFGANIYOT (DOUGHNUTS) - RECIPES - JEWISH KIDS
Step 4: Shape the doughnuts. When it's finished rising, tip the dough out of the bowl and let it rest for a couple of minutes. Divide the dough into 3 or 4 pieces. Roll each piece out approximately ½ inch thick, and cut circles with a round cookie cutter or with the mouth of a glass. Let the circles rise for about 30 minutes.
From chabad.org


HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS) RECIPE - A SAILORS WIFE
2021-11-28 4. In a large bowl combine the all-purpose flour, ¼ cup of sugar, salt and ground nutmeg and whisk together. 5. In another bowl, crack the eggs and add it to the bowl, along with vanilla extract and oil. Whisk well. 6. Add the activated yeast water and whisk again.
From asailorswife.net


RECIPE FOR SUFGANIYOT (JELLY DOUGHNUTS) | ALMANAC.COM
2022-07-08 Instructions. In a small saucepan, gently heat milk, butter, and sugar over medium-low heat until butter melts. Let cool about 10 minutes, until just warm to the touch. Pour into a large mixing bowl. Stir in yeast; let sit 5 to 10 minutes. Stir in eggs, vanilla, nutmeg, and salt.
From almanac.com


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