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Sufganiyot

Sufganiyot

Mix together the yeast, 2 tablespoons of sugar, and the milk. Let sit until it bubbles.

Sift the flour and mix with the remaining sugar, salt, cinnamon, egg yolks, and yeast mixture.

Knead the dough until it forms a ball. Add the butter/margarine. Knead some more, until the butter is well absorbed into the mixture. Cover with a towel and let it rise overnight, or at least 2 hours, in the fridge.

Roll out the dough to a thickness of 1/8 inch. Cut the dough into 24 rounds with a juice glass or any object with a 2-inch diameter.

Brush the 12 rounds with beaten egg whites. Take 1/2 teaspoon of the cranberry sauce and place in center of 12 rounds. Press down at edges, crimping with the thumb and second finger to seal. Let rise for 30 minutes.

Heat 2 inches of oil in a pan, to about 375 degrees.

Drop donuts into the hot oil, about 5 at a time, not crowding the pan. Turn to brown on both sides. Drain on papaer towels and roll the donuts in sugar.


How to make donuts from scratch (like you know what you're doing)

(James Ransom / Food52)

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Doughnuts, for me, represent absolute perfection. Don't get me wrong: Pie is my number one cake is near the top of my list and I've never met a cookie I didn't like. But doughnuts . . . there isn't much in this world that's better than a good — no, a GREAT — doughnut. Sure, they can be doused in sugary glaze and topped generously with sprinkles, but the dough itself isn't too sweet'it's just yeasty and light and fluffy and perfect. It's the ideal canvas for endless variations to suit your whims.

The real reason doughnuts are so wonderful to me is the connection they have to my past. My grandmother lived in a house built by my great-great-great grandparents: a real little house on the prairie in the middle of nowhere, Kansas. When my grandma was a kid, it was her grandma's house same for my dad and luckily, for me, too. Along with the wonderful history of the place itself, the house was home to a lot of our own food history. One day, my grandma pulled out a pretty little yellow tin recipe box. The paint was chipped, but it was lovely and chock-full of my great-great grandma's recipes. This includes the tattered old card that contained the handwritten recipe for these doughnuts. When a recipe is good, it stands the test of time — and these doughnuts do just that.

If you need more proof (or aren't overly sentimental) of doughnuts' greatness, there's this: You're allowed, even encouraged, to eat them for breakfast. Cake and cookies can't really say that. So, let's break it down, shall we?

The history of doughnuts

Time for a little doughnut history, y'all. The concept of the doughnut has origins in Dutch, Italian, French, and Russian baking — all cultures that mastered dough (especially of the sweet variety) and weren't afraid of frying. Archeologists have even found fossilized bits of what appear to be pieces of fried dough across prehistoric Native American grounds.

But, much to our country's pleasure, the doughnut is pretty much an American invention. The doughnut made its way to the Big Apple in the mid-1600s by way of the Dutch settlers who called them "oily cakes." It was in the mid-19th century that the mother of a ship captain began making deep-fried dough flavored with nutmeg, cinnamon, and lemon rind. Frying trapped a lot of moisture inside the dough, making them taste relatively fresh (or at least, not horribly stale) even after days and weeks of storage. This savvy baker would stuff nuts in the center of the dough that might not fully cook in the fryer. And so she called them, quite literally, "doughnuts."

From this time on, there was much heated debate about how doughnuts got the hole in the center. Some say it was a nod to the steering wheel of a ship, others say it was to avoid undercooking the center. Whatever the reason, doughnuts took off — cheap, fast, and easy to produce, they became a primary snack of American troops during the first World War. The hungry boys came home seeking more doughnuts, the first mechanized doughnut machine was built in 1920, and the rest, they say, is history. Doughnuts were prominent throughout the United States, and were so inexpensive to produce that they were a food of the everyman, an attainable treat even during times of poverty or hardship.

Now, the reason for this little history lesson is the name. "Doughnut" is the traditional name of these delicious treats. The word "donut" was coined when manufacturers began to try to market the food overseas — they thought a shorter word might be catchier and easier to remember for those who'd never seen it.

More: Doughnut-cha want more doughnut history?

Types of doughnuts

While I'm particularly fond of the classic yeasted doughnut (and that's the recipe I've included here), there are many different types.

  • Yeast doughnuts are made from a lightly sweetened yeasted dough that is deep-fried. These doughnuts possess a tender exterior and a fluffy interior.
  • Twists consist of two pieces of yeasted doughnut dough twisted together prior to being fried and glazed. This is worth pointing out because it opens a whole host of fun shaping opportunities for yeasted dough (like my cinnamon roll doughnuts below).
  • Filled doughnuts are most commonly made from yeasted dough because it produces an airy interior which easily makes room for filling. This category includes jelly-filled Berliners, cream-filled or fruit-stuffed doughnuts, Boston Cream, and so on.
  • Long Johns are a long, rectangular doughnut made from yeasted dough that often have a thicker schmear of glaze and/or a filling.
    are made from a looser batter/dough that is leavened with chemical leavener (baking powder or baking soda). If the batter is loose, these doughnuts may need to be piped rather than cut. These doughnuts have a firmer exterior and a tighter crumb structure on the interior, and they can be baked instead of fried.
  • Crullers are piped doughnuts. While they're most often thought of as ring-shaped, they can also be made into long rectangles. American crullers are generally made with cake doughnut batter. French crullers are made with pâte à choux dough. are a type of cake doughnut made with apple cider and plenty of cinnamon. No fall would be complete without one. Or five.
  • Old-fashioned doughnuts are a type of cake doughnut that is piped or scooped, giving it an irregular shape and therefore, a crispier outer crust.
  • Don't forget the street foods and snacks of the world. This includes bomboloni(often made with brioche dough) and zeppoles of Italy, Norway's cardamom-scented smultringer, the jelly filled packzi of Poland, Spain's churros, Israel's sufganiyot, Latin America's sopapillas, Japan's sata andagi, east Africa's mandazi, China's you tiao, dozens of German variations, and the New Orleans classic, the beignet.

In short, there's a heck of a lot of doughnuts out there. Nowadays, the sky's the limit.

How to make yeast doughnuts

The ingredient list for doughnuts is relatively small, but it's important to understand the ingredients and how they are manipulated to create the end result. Flour provides structure — most recipes will veer towards all-purpose, though specialty recipes may call for cake flour or bread flour if a specific result is trying to be achieved (more tenderness and more structure, respectively). The liquid can simply be water, but it often includes some form of dairy — whether it's milk, cream, sour cream, buttermilk, melted butter, or evaporated milk. These liquids help to tenderize the dough as well as provide richness. Yeasted doughnuts often contain very little (or even no) sugar inside the dough, while cake doughnuts often have a more significant amount. A leavener of some kind (whether yeast or chemical), and salt are also a must. Finally, any number of flavoring agents, from dried spices, citrus zest, fresh fruit, juices, cocoa, nuts, maple, etc.

1. Mix your dough

Yeasted dough needs more intense mixing to build structure. Generally yeasted doughnut dough should be mixed on low speed until the dough comes together, then mixed on medium speed to strengthen gluten strands. The dough is not mixed as intensely as brioche — the whole process will take only a few minutes — but much like brioche dough, yeasted doughnut doughs can be quite sticky and can require oiled hands or a sprinkling of flour before handling. Cake doughnut batter, on the other hand, should be mixed minimally to ensure tenderness.

2. Let it rise

This tidbit doesn't apply to cake doughnut batters, but when yeast is involved, it's really important to allow for enough rise time. Generally, this means 1 to 2 hours of bulk fermentation (letting the entire dough rise) and about 30 minutes after shaping. This gets to be a problem for impatient doughnut lovers (isn't that all of us?). There is a solution. Instead of using warm water to mix the dough, use room temperature water and refrigerate the dough immediately after mixing. Under refrigeration, the dough continues to rise, just much more slowly. This means you can mix the dough up to 12 hours ahead, let it rise slowly overnight, and wake up ready to fry in the morning.

3. Shape gently

Doughnuts are rustic but it's still important to keep shaping in mind because this is where they can go a bit awry. A doughnut cutter is great, but you can improvise if you don't have one: For a long time, I used a circle cookie cutter and then the base of a large pastry tip. It's important to make sure the hole itself is large enough — if it's too small, it will "fill in" when the dough hits the fryer. I also like to cut square doughnuts (no scraps!), using just a pastry wheel — 2 inches x 2 inches is a good base size (this same technique works for Long Johns).

When you transfer the dough to the oil, do so carefully: It's easy to accidentally squish the hole shut or stretch the doughnut into an oblong shape. If the doughnut batter is to be piped, it can be piped directly into the hot oil. Since that can be pretty scary, piping onto squares of parchment can alleviate the fear. When you go to fry, the doughnut will release itself from the parchment, and you just have to remove the parchment from the oil with tongs.

4. Fry, baby, fry

Baked doughnuts are now officially a thing, but let's be honest: Ain't nothin' like the real thing, baby. If you have one, use a deep-fry thermometer to test the oil and help regulate the temperature — around 350°F is best. If you don't have one, do it the way my great-great grandma did: Throw a doughnut hole in and see if it sizzles and rises to the surface. If it does, you're good to go.

Remember that if the oil is too hot, the doughnuts will brown too quickly and the center may remain raw. If the oil is too cold, the dough will absorb a large quantity of oil and be greasy upon cooling. The perfect doughnut will be evenly golden brown on both sides and pale in the center.

5. Drain, drain, drain

My favorite draining system for doughnuts is simple: several layers of absorbent paper towels on a baking sheet. When it gets too saturated, toss the top layers and reveal the fresh ones underneath. Some folks opt for a cooling rack set on top paper towels. Either way is fine, just make sure to use a spider or slotted spoon to remove the doughnuts to start the draining process off right.

6. Roll or glaze

This is where it gets fun: the finishing.

For powdered sugar, cinnamon sugar, or other sugared doughnuts, remove the doughnuts from the oil and drain as desired. After 30 seconds to 1 minute of cooling, toss the doughnuts in the sugar. If you wait for the doughnuts to cool for too long, the sugar won't stick to the doughnuts. Also, remember that powdered sugar will eventually absorb into the doughnuts, so you'll either need to toss them again or you should plan on serving them immediately.

For a thin, all over glaze (think classic glazed doughnuts), let the doughnuts cool for 3 to 4 minutes, then transfer to a wire rack. Pour the glaze evenly over, fully coating the doughnuts. Let set.

For a thicker glaze (think top of the doughnut only), let the doughnuts cool for 4 to 5 minutes, then dip the doughnuts in the glaze. The thinner the glaze, the more it will run (yum). The thicker the glaze, the more precise it will be. Apply any garnishes to the top of the glaze before it sets, which can take anywhere from 2 to 10 minutes depending on the glaze.

  • Powdered: Toss in powdered sugar or cinnamon sugar.
  • Glazed: Mix 3/4 cup powdered sugar, 3 to 4 tablespoons heavy cream or milk (enough to make a runny glaze), and 1/2 teaspoon vanilla (optional).
  • Chocolate-Glazed: Mix 3/4 cup powdered sugar, 2 tablespoons dark cocoa powder, and 4 to 5 tablespoons milk or cream.
  • Chocolate-Coated: Dip doughnuts in tempered chocolate thinned with 1 to 2 tablespoons vegetable oil.
  • Fruit-Glazed: Mix 1 cup powdered sugar and 1/4 cup fruit purée.
  • Violet-Glazed: Mix 1 cup powdered sugar, 1/4 cup cream or milk, and 1 teaspoon violet extract. Garnish with candied violets.
  • Pistachio: Glaze doughnuts with basic glaze, then press in chopped toasted pistachios.
  • Coconut: Glaze with coconut glaze (1 cup powdered sugar, 1/4 cup coconut milk, and 1/2 teaspoon vanilla), and press in toasted coconut flakes.
  • Black and White: Make a dark chocolate ganache with 1 cup chopped dark chocolate and 1/2 cup heavy cream. Make a white chocolate ganache with 1 cup chopped white chocolate with 1/4 cup heavy cream. Glaze half the doughnut with the chocolate glaze and half with the white glaze.
  • Caramel-Glazed: Melt 1 cup of caramel candies with 1/3 cup heavy cream in the microwave in 10-second blasts until fully melted. Thin the glaze with additional milk or cream as needed to get a pourable glaze.
  • Meyer Lemon: Mix 1 cup powdered sugar with the zest and juice of 1 Meyer lemon, then add enough milk to form a pourable glaze.
  • Cinnamon Roll: Roll out the dough to 1/4-inch thick. Mix together 1 stick melted butter with 1 cup granulated sugar and 2 tablespoons ground cinnamon. Spread the mixture evenly all over the dough, then roll tightly into a cylinder. Cut into 1 inch-thick pieces, then fry until golden brown. Glaze with basic glaze.

7. Eat, repeat — and store (if you must)

The best doughnuts are fresh doughnuts. If you've ever lived anywhere near a Krispy Kreme, you understand. When that magical light went on, it was absolutely worth it to pull over with a total screech to get at those piping hot doughnuts. But even at room temperature, doughnuts are best the same day. If you must, keep them in airtight containers overnight, and enjoy round two.

Time to make the doughnuts!

These chocolate doughnut holes bring to mind classroom birthday parties and Saturday coffee runs with my parents. They're nostalgic in all the right ways, but so much more delicious when you make them yourself.

If you have a soft spot for cake doughnuts, this is the recipe for you. Faintly reminiscent of German chocolate cake, these doughnuts strike a subtle flavor balance by using coconut milk and coconut oil rather than the shredded stuff.

Sufganiyot are traditionally made and eaten during Hanukkah, but Joan Nathan's recipe is so simple and delectable you'll want to eat them year-round. Use your favorite jelly for the filling to make them all your own.

Recipe developer Michael Solomonov claims these are easier to make than sufganiyot, and notes the bulk of their flavor comes from the glaze and toppings, so run wild! Lean into their Middle Eastern heritage with flavors like rosewater and orange blossom.

Another stamp for your doughnut passport! These doughnuts hail from South Africa and feature a heavily spiced dough, a spice syrup, and dessicated coconut coating. The secret to this pillowy soft, bouncy dough? Mashed potato. Brilliant!

These cardamom-laced doughnuts are shockingly baked, not fried, but you would never know considering their soft, fluffy texture.

There are few things better in life than a fresh cider doughnuts at a picturesque apple orchard in the fall. Sadly, that fantasy is only accessible for a very brief window in time and space, but luckily, you can have piping hot cider doughnuts any time of year. This recipe yields doughnuts that are, dare I say, better than the ones from the orchard.


Sufganiyot (Israeli Jelly Donuts)

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While latkes are the snack most commonly associated with Hanukkah, sufganiyot are more commonly consumed in Israel. We can see why, because they are addictive and don’t leave the house as smelly.

Special equipment: You will need a 2-inch round cutter. If you don’t have one, you can use a drinking glass of the same size.

You will also need a candy/fat thermometer, as well as a 12- to 18-inch pastry bag fitted with a 1/4-inch round tip to fill the donuts with jam or jelly.

Game plan: When deep-frying, make sure the oil stays at a constant temperature, adjusting your stove’s heat as necessary.


Easy Sufganiyot Recipe

Servings: 12
Cooking Time: 40 min

1 cup lukewarm water
1/2 cup of sugar
1 Tbsp. active dry yeast
3 cups all-purpose flour
1/4 cup confectioners’ sugar
3/4 tsp. Kosher salt
1/2 tsp. ground nutmeg
2 large egg yolks
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 cup jam or jelly

  1. Combine 1 cup lukewarm water to yeast in a small bowl and whisk until foamy. Set aside.
  2. In a large bowl, combine 3 cups flour, 1/4 cup confectioners’ sugar, 3/4 tsp. Kosher salt, and 1/2 tsp. ground nutmeg. Whisk to combine and set aside.
  3. Returning to the water/yeast mixture, add 2 large egg yolks, 2 Tbsp. vegetable oil, 1 tsp. vanilla extract, and whisk until combined.
  4. Make a well in your dry ingredients and pour in the wet ingredients. Use a rubber spatula to fold the dry ingredients from the wall into the well until a shaggy mass forms. Cover with plastic wrap and rest on the countertop until doubled in size (1-2 hours).
  5. Generously dust a clean countertop and your hands with flour. Roll the dough into a 1/4-inch thick circle, making sure the bottom doesn’t stick. Cut the dough into 2-inch circles. Add 2 tsp. Of jam or jelly in the center of the dough, brush the edge with egg wash and place a second dough circle on top. Crimp the edges by gently patting with your fingers.
  6. Heat oil for frying to a Dutch oven or heavy pot over medium heat to 350°F. Place dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Dust the doughnuts generously with confectioners’ sugar.

The Best Vegan Jewish desserts

As veganism grows worldwide, there are many food bloggers, food writers, and chefs amending and experimenting with traditional Jewish recipes and flavors to recreate your Jewish favorites using vegan alternatives.

13. Vegan Chocolate Babka

Babka goes vegan. Made eggless and dairy-free, yet with the same look and feel as the non-vegan version.

As Babka is a twisted bread, it means you get both bread and chocolate in each and every bite.

Short Girl Tall Order has a wonderful step-by-step recipe for creating a vegan babka dough using vegan butter, sugar, and vanilla.

The only difference between making vegan Babka compared to the traditional recipe is omitting the dairy and substituting non-dairy products.

14. Vegan Challah.

Short Girl Tall Order has also got a great vegan recipe for a vegan take on Challah.

Creating a moist mixture full of Flavour that retains the traditional look, feel, and taste of Challah.

Using the unusual ingredient of pumpkin pure instead of eggs, this recipe must be seen (and eaten) to be appreciated. Get baking!

15. Vegan Halva Bars

Another gluten-free, dairy-free recipe, reinventing a favorite Jewish dessert as Halva.

Vegan Halva is very addictive. A mix of pistachios, honey or sugar, and tahini.

These look as good as they taste and balance sweetness and acidity and create the most indulgent gift!

16. Vegan Sweet Noodle Kugel (Gluten-Free too!)

Traditionally served during Hanukkah, Vegan Chickpea has created a dairy-free, gluten-free, vegan version for you to enjoy for a festive treat!

Who said veganism was boring?


The process of making donuts is intimidating to many people. However, making Sufganiyot is actually pretty simple. The only downside is that the process is time consuming. The dough takes between 2-4 hours to rise.

Once the dough has risen, oil your hands and scoop a small amount of very sticky dough. Roll it into a ball and carefully place it in the hot oil. They are ready to turn in 3-4 minutes or when they are golden brown.

  • Flour well filled with yeast
  • Dough rising
  • Sfenj Frying
  • Sufganiyot
  • sufganiyot frying

Once cooled, you can inject them with a strawberry or raspberry filling through a baker's syringe. Some bakers get really fancy using dulce de leche, halvah and other luxurious ingredients.

I invite and urge you to give it a try. You'll be amazed at how light, fluffy and tasty they are. Not to mention, you'll really impress your friends and family.


Sufganiyot (Jelly Filled Doughnuts)

Sufganiyot are jelly filled doughnuts served during Chanukah. They are my family’s favorite treat during the Festival of Lights. These are not something I grew up having during Chanukah, but was a new tradition introduced to me in Minnesota by a friend who brought a box of store-bought doughnuts to our annual gathering. That was a dozen years ago, and I have been making sufganiyot ever since. I will never celebrate the holiday without them. Chanukah may not be the highest of Jewish holidays, but it is up there amongst the tastiest. Fried foods are served during the holiday to symbolize the miracle of one night’s worth of oil to light the menorah lasting eight days. I love everything about a festival dedicated to foods fried in oil and it’s even better that it lasts eight days. Latkes (potato pancakes) and soufganiyot are the two musts at the Chanukah table we share with friends and family. What’s not to love and they are easy to create. The key is a lightly sweet, enriched, yeasted dough that has just enough body to hold the jelly within. I made the dough with butter, because it is delicious, but if you want to keep this pareve (non-dairy or meat) you can use oil.

You can watch me make doughnuts in my Instagram Highlights video.

I love that you can fill these with whatever filling you like. Once the doughnuts have cooled slightly, pierce the doughnut with a paring knife, creating a pocket for the filling. Use a pastry bag with a Bismarck tip (make sure it is big enough for any fruit to fit through). Fill each doughnut. So easy and so much fun.

You can dip the doughnuts in ganache if you need a little something extra or drizzle with glaze instead of the cinnamon sugar. You can even let people fill and top their sufganiyot however they please!


Just like Bubbe used to make! The perfect addition to any Hanukkah celebration.

7 from 8 votes
INGREDIENTS

large russet potatoes (about 1 pound)

scrubbed and cut lengthwise into quarters

peeled and cut into quarters

INSTRUCTIONS

With a box grater, grate the potatoes and onion. Transfer to a clean dishtowel and squeeze and wring out as much of the liquid as you can. You can also rinse and spin dry in a salad spinner!

Quickly transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder, and pepper and mix until the flour is completely absorbed.

In a medium heavy-bottomed pan over medium-high heat, add about 1/4 inch of oil.

Heat oil or schmaltz over medium-high heat and drop some mixture into the pan, pressing to flatten it. Make the latkes in bathes. Your pan should sizzle if you’re looking for crispy latkes. When the edges are brown and crispy, about 5 minutes, flip. Cook until the second side is deep brown, about another 5 minutes. Transfer the latkes to a paper towel-lined plate and sprinkle with salt. Repeat with the rest of the batter..

NUTRITION

Breads Bakery Sufganiyot

The smell of deep fryers in the air signals the official start of the winter holiday season at the bakery. Hanukkah doughnuts are traditionally filled with strawberry jelly, but our versatile dough lends itself well to a wide variety of fillings. (One of our favorite things is coming up with new flavors each year!) Stick to the classics or let your imagination run wild.

Ingredients

Makes 12 doughnuts (freezing instructions included)

For the Dough

155mL (½ cup + 2½ tbsp) water, room temperature
7g (2¼ tsp, or 1 packet) dry active yeast
385g (3½ cups) all-purpose flour, sifted
38g (3 tbsp) sugar
5g (1 tsp) table salt
1 large egg
½ tsp vanilla extract
28g (2 tbsp) unsalted butter, cold

Approx. 4 cups vegetable oil, for frying

For Finishing

Approx. 1 cup strawberry jam or jelly
Powdered sugar (optional)

Suggested Equipment

&bull one large mixing bowl, or a stand mixer
&bull bowl scraper, or your hands
&bull clean kitchen towel, or plastic wrap
&bull bench knife, or chef's knife
&bull sheet pan
&bull shallow, wide pot
&bull thermometer (must go up to at least 450F)
&bull slotted spoon
&bull cooling rack
&bull piping bag
&bull medium round piping tip
&bull sifter


VARIATIONS

A note from our bakers:
"For fillings, the sky is the limit here! Anything that is thin enough to pipe but thick enough not to ooze out is fair game. A good place to start experimenting is by adding your favorite flavorings to a pastry cream base. Estimate about 1 tbsp of filling per doughnut, and save any crunchy bits like chopped chocolate, peppermint or nut brittle for the garnish."

Watch Pastry Chef Edan Leshnick
make sufganiyot live on
Today with Hoda & Jenna!

Process

MIX THE DOUGH

  1. Measureout all ingredients and set aside.

    For best results, we recommendusingakitchen scale to weighingredientsinsteadof measuringw ith cups &spoons.

By hand: Using your hands and/or a flexible bowl scraper, combine the ingredients in a bowl until the flour is incorporated (it will be a fairly stiff dough). Knead by hand on a lightly floured surface for approximately 5 minutes or until a smooth, stiff dough forms. Temper the reserved butter with your hands until it becomes pliable with no hard parts, then add it to the dough in pieces. Continue kneading until all of the butter is absorbed (the dough will still be rather stiff). Form the dough into a tight, even ball.

In a mixer: Using a dough hook, mix on low speed for 3 minutes to combine ingredients increase to medium speed and knead for another 5 minutes until a smooth, stiff dough forms. Temper the reserved butter with your hands until it becomes pliable with no hard parts, then add it to the dough in pieces. Continue mixing on medium speed until all of the butter is absorbed (the dough will still be rather stiff). Form the dough into a tight, even ball.

When in doubt, err on the side of less proofing time, as an over- proofed dough will be difficult to shape and fry.

SHAPE & PROOF

  1. Divide the dough: remove the proofed dough from the bowl and onto a lightly floured surface. Gently press it into a rectangle, de-gassing slightly to remove excess air. With the long edge facing you, use a bench scraper or knife to divide the dough horizontally into three rows, then divide each row into four, creating 12 equal pieces (55g-60g each).

Want to fry your doughnuts another day? Instead of l eaving them to rise a second time, place the tray(s) directly into the freezer. Once solid, wrap well with plastic wrap and aluminum foil and freeze for up to one week.

When you're ready to bake, remove the aluminum foil but keep the plastic wrap on loosely. L et them defrost in a warm area for about 1-2 hours (alternatively, defrost in the fridge overnight to fry in the morning). Once the dough has defrosted, c ontinue with step 3 above.

BAKE IT NICE

  1. Test for readiness: the doughnuts are ready when they are 2½ - 3" in diameter and bounce back just slightly when touched. Remove the plastic bag and allow the dough sit out uncovered for 15 minutes to form a skin.

The key to success here is keeping the oil at the right temperature: too hot and the doughnuts will burn before they're cooked through too cold and they'll be oily. Use a candy thermometer fitted to the side of your pot to track the temperature and adjust the heat as needed, and always allow the oil to come back to temperature in between batches.

FILL & GARNISH

  1. Fill: fit a piping bag with a medium-sized round piping tip (about 1/4" opening), then fill the bag with the jam. Pipe approximately 1 tablespoon of jam into the center of each doughnut through the hole on the side.
    If your jam is on the thicker side or has chunks of fruit in it, it's probably extra delicious but it may be difficult to pipe. Remedy this by adding cold water 1 tbsp at a time, stirring or immersion blending until you achieve a smooth consistency.

STORING YOUR SUFGANIYOT

Sufganiyot will always be best the same day they are fried. If you're frying them to be eaten later in the day, leave them on the cooling rack and fill and garnish just before serving. If holding filled sufganiyot for more than 4 hours, you'll want to store them in the fridge in a covered container.


Recipe Summary

  • 3/4 cup warm water (about 110 degrees)
  • 1 envelope active dry yeast (1 scant tablespoon)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup sugar, plus 1/2 cup for coating
  • Pinch of salt
  • 2 large eggs, separated
  • 2 tablespoons margarine or unsalted butter, room temperature
  • Peanut oil, for frying, plus more for bowl
  • 1/4 cup raspberry or strawberry jam or jelly

In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface knead a few minutes until smooth. Knead in margarine until incorporated.

Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.

Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/8 inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 (2-inch) rounds, dipping cutter in flour as needed to prevent sticking. Reroll scraps cut out about 16 more rounds.

Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet let rise until puffy, 20 to 30 minutes.

Heat a few inches of oil in a large, heavy pot until it reaches 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 or 5, carefully slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute (doughnuts will fry very quickly and puff up). Using a slotted spoon, transfer doughnuts to paper towels to drain.

Place remaining 1/2 cup sugar in a medium bowl.While doughnuts are still hot, dip them in sugar, turning to coat. Serve immediately.


Watch the video: How To Make Jewish Jelly Donuts Sufganiyot  Tasty (November 2021).