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Sufganiyot (Jelly Doughnuts)

by

Yield: 2 dozen doughnuts

These delicious jelly doughnuts are always a hit. In Israel, butterscotch has become a popular substitute for the jelly filling; use store-bought Dulce de Leche, sold as an ice-cream topping at most supermarkets. Like most fried foods, these doughnuts are best served fresh.

Ingredients:

  • 3/4 cup milk
  • 6 tablespoons butter
  • 1/4 cup sugar
  • 2 packets active dry yeast
  • 2 eggs, beaten
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2-1/2 cups flour, plus additional flour for dusting and rolling
  • Vegetable oil for frying
  • Confectioners' sugar or regular sugar
  • 1 cup jelly or other Dulce de Leche filling

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. Stir in yeast; let sit 5 to 10 minutes. Stir in eggs, vanilla, nutmeg, and salt. Stir in 2 cups flour until mixture is well incorporated, adding more flour until dough becomes smooth, soft, and pliable. Cover dough; let rise approximately 1-1/2 hours or until doubled in volume. Punch down dough with closed fist and knead gently in bowl. Let dough rest approximately 15 minutes. Using lightly floured hands, transfer dough to floured work surface and gently press down to 1/4-inch thickness. Using a cookie press or floured jar, cut out 3- to 4-inch circles. Collect scraps, re-form dough, and repeat cutting. Discard excess dough. Let dough circles rest on a floured, dusted surface about 30 minutes, or until doubled in size. Meanwhile, heat oil in a shallow-bottomed saucepan to approximately 350 degrees F. Gently slide 4 doughnuts at a time into oil, leaving space for expansion and even browning. Fry doughnuts until puffed and golden brown, about 1-1/2 to 2 minutes per side. Transfer to paper towels. Let cool 15 to 20 minutes. Pipe jelly or other filling into doughnuts with a pastry bag. Dust liberally with sugar.
Updated Monday, April 21st, 2003
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One Response to Sufganiyot (Jelly Doughnuts)

  1. Anonymous October 19, 2004 at 9:11 pm #

    I have several recipes for Sufganiyot and this recipe rates equally with my others in terms of ease and performance as well as taste in the finished product. Thanks for sharing it with all of us.
    For a filling try a Blacmange sauce or pudding, blended with ground toasted almonds (1/2 cup) and white chocolate (3 oz.) blended into the Blacmange while still hot. Let cool. Fantastic!

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