Ingredients for Sufganiot Hanukkah Jelly Doughnuts
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How to Make Sufganiot Hanukkah Jelly Doughnuts
- In a large bowl, combine the yeast, warm water, and sugar. Let stand for 5-10 minutes until foamy.
- Add the eggs, oil, and vanilla extract to the yeast mixture. Whisk well to combine.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once doubled, punch down the dough and divide it in half. Refrigerate one half for later use.
- Roll out the other half of the dough to about ½ inch thickness. Use a 3-inch cookie cutter or a glass to cut out circles.
- Heat oil in a large pot to 350°F (175°C). Carefully place a few doughnuts at a time into the hot oil, frying for about 1-2 minutes per side, or until golden brown.
- Remove the doughnuts from the oil and place them on a wire rack to drain excess oil.
- Fill the doughnuts with jelly using a piping bag or a ziploc bag with the corner snipped off (optional).
- Dust with powdered sugar and serve warm.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
1g
Carbs
3g
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60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Healthy Jewish Sephardi Breads Asian Jewish Ashkenazi Middle Eastern European Potluck Heirloom Historical Holiday Event Kid Friendly Kosher Winter Stove Top Dietary Gifts Hanukkah Seasonal Low Saturated Fat Comfort Food Yeast Low In Something Taste Mood To Go Equipment Number Of Servings
