Sufganiyot (Israeli Jelly Doughnuts)
Serves 18
These raised doughnuts boast flavors of olive oil and orange, and they’re stuffed with sweet jam. They are a traditional treat enjoyed on Hanukkah. Makes a large batch, perfect for sharing!
Ingredients
- 1 cup whole milk, lukwarm
- 1/2 cup granulated sugar, plus more for dusting
- 2 teaspoons active dry yeast
- 4 large egg yolks
- 2 whole large eggs
- 1/2 cup extra virgin olive oil
- Zest of 1 large orange (about 1 tablespoon)
- 4 cups all-purpose flour, plus more as needed
- 2 teaspoons kosher salt
- Vegetable oil
- 2 cups raspberry jam, Nutella, or lemon curd
Directions
- Add milk to bowl of electric mixer. Whisk in sugar and yeast. Let stand 10 minutes until frothy.
- To bowl of yeast mixture, add egg yolks, whole eggs, oil, and orange zest. Using dough hook attachment, mix to combine.
- Add flour and salt. Mix on low speed to combine. Increase speed to medium and knead 3 to 5 minutes. Dough should be smooth and sticky, but pull away from the bowl. If necessary, add more flour, a couple tablespoons at a time.
- Cover bowl and place in a warm place to rise, about 30 minutes to an hour, until doubled in size.
- Punch down dough, re-cover, and transfer to fridge 4 hours or up to overnight.
- Line a sheet pan with parchment paper and spray lightly with oil.
- While dough is still cold, roll out on lightly floured surface until 3/4-inch thick. Punch out 2 1/2-inch circles using a ring cutter. (See Cook’s Tips.) Arrange on parchment-lined sheet pan. Spray lightly with oil and cover loosely with plastic wrap. Let rise 1 hour.
- Fill a large heavy-bottomed pot with oil about 3 inches deep. Heat oil to 350°F. Place about a half cup granulated sugar into a large, shallow bowl and set aside.
- Working in batches, carefully lower doughnuts into hot oil. Cook 1 to 2 minutes per side or until a deep golden color. Use a wire strainer to remove doughnuts, tap off excess oil, and directly transfer to bowl of sugar. Toss to coat. Remove doughnuts to cool on wire rack. Repeat until all the sufganiyot are fried.
- Once doughnuts have cooled, transfer jam to a piping bag with a metal Bismarck pastry tip. Pipe each one full of jam. Serve immediately.
Cook’s Tips
Squish leftover scraps of dough together. Cover, rest 10 minutes, and then roll out again before cutting additional doughnuts.
Use only a little granulated sugar at a time as it will become oily and clump together after a few doughnuts have been rolled in it. Add more sugar, as needed, with each batch.
A Bismarck tip is a long, pointed pastry tip used for piping filling into the center of pastries. If you don’t have one, use a chopstick or skewer to make a hole in each doughnut. Instead of a piping bag, jam can be placed in a plastic bag with a corner cut from one side.
Use only a little granulated sugar at a time as it will become oily and clump together after a few doughnuts have been rolled in it. Add more sugar, as needed, with each batch.
A Bismarck tip is a long, pointed pastry tip used for piping filling into the center of pastries. If you don’t have one, use a chopstick or skewer to make a hole in each doughnut. Instead of a piping bag, jam can be placed in a plastic bag with a corner cut from one side.
Nutrition
Amount Per Serving (based on 18 servings)- Calories: 310
- Fat: 11.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0 g
- Cholesterol: 70.0 mg
- Sodium: 140.0 mg
- Carbohydrates: 47.0 g
- Fiber: 1.0 g
- Added Sugars: 22.0 g
- Sugar: 24.0 g
- Protein: 5.0 g