How to Make Sufganiyot (Israeli Jelly Donuts)

Tue, 20 Dec 2016 16:00:00 GMT

Chanukkah - also spelled Hanukkah - is the Jewish Festival of Lights. It's a time for celebrations and good food. One of the star attractions on the dining table on this eight-day celebration is sufganiyot -- deep-fried, jelly-filled doughnuts. These melt-in-your mouth desserts are enjoyed by children and adults alike!

Edit Ingredients

Edit Base Yeast Mixture

50 grams or 1/4 cup dry yeast

1 tablespoon sugar

1 cup warm water

Edit Dough

1/4 cup warm water

4 cups unbleached flour

1 teaspoon salt

Yolks of five eggs

1/4 cup vegetable oil

4 tablespoons of vanilla sugar (optional)

4 tablespoons sugar

4 tablespoons banana liqueur or rum

1 lemon peel, finely shredded

Edit For Frying

5 cups of canola oil

1 sliced carrot (to keep the oil from saturating the dough)

Medium sized frying pan

Edit Steps

1. Mix the base yeast mixture ingredients together in a glass bowl. Let the mixture stand for fifteen minutes, and you will see it activating.

2. Mix together the flour, salt, and sugar. Stir with a wooden spoon or spatula.

3. Add the yeast and water mixture to the flour. Mix thoroughly with a wooden spoon.

4. Add the egg yolks, vegetable oil, vanilla sugar (if used), banana liqueur or rum and water.

5. Stir to form a sticky ball of dough using a wooden spoon. If you prefer, you can mix the dough with your hands. Use a pair of gloves so your hands stay clean.

6. Punch down and knead the dough for at least 8 to 10 minutes. Wet your hands slightly and lightly flour the dough as you punch and knead.

As you knead and punch the dough, add the lemon zest little by little so that it is evenly spread throughout the dough. Punch down and carry on kneading for at least 8 minutes after adding the zest. It should become a smooth, soft ball of dough after the kneading is over.

7. Oil a large glass bowl.

8. Place the ball of dough in the bowl. Cover with plastic wrap or a clean cloth and put it in a warm place to rise such as near the stove or oven while you are cooking other dishes.

9. Let the dough rise for 90 minutes or 1 1/2 hours.

10. Prepare a clean, floured counter-top or board. Place the dough on the counter-top or board and start punching and kneading it once more, for several minutes before it is rolled out.

11. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll it out to 1/2" thickness.

12. Cut out about 18 rounds with a two to three inch wide glass. Keep making the leftover dough into a ball, rolling it out and cutting it till it is all used up.

13. Lay the Sufganiyot on a large tray. Cover again with plastic or a warm dish towel and set it once more in a warm place. Let it rise for another 90 minutes (1 1/2 hours) or until doubled in size. By now, it should be very fluffy.

14. Heat the oil until very hot, then reduce to medium heat.

15. Use a slotted spoon to slip three or four Sufganiyot at a time gently into the hot oil. Let them fry on one side (about 20 seconds) then gently flip them over and allow them to fry on the other side.

16. Drain excess oil on paper towels.

17. Fill each doughnut with strawberry or raspberry jam using a pastry syringe or pastry bag. Use a Size 4 nozzle to fill each Sufganiyot with your choice of jam.

You can even fill the donuts with Dulce de Leche.

18. Spread powdered sugar on a baking sheet, and roll each Sufganiyot in the sugar till both sides are well coated.

19. Serve as dessert after dinner.

Edit Tips

Gather all the items you will need and arrange them in one place so that you can get at them easily as the cooking progresses.

Tie your hair back firmly with a bandana so that it doesn't get in the way or fall into the dough.

Edit Things You'll Need

large tray

slotted spoon

2-3 in. drinking glass

large glass bowl

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