The world loves jelly donuts, but few know the original recipe is Sufganiyot, an annual Hanukkah tradition.

Sufganiyot (Chanukah Donuts)
 
Author:
Recipe type: Dessert, Pastry
Cuisine: Jewish
Ingredients
  • 25 grams (1 ounce) yeast
  • 1 Tablespoon sugar
  • 1 Tablespoon water
  • 1 Tablespoon flour
  • 3 Cups flour
  • 50 grams (1/4 Cup) butter, melted
  • dash of salt
  • 3 Tablespoons sugar
  • 2 egg yolks
  • 1 1/4 Cups water (room temperature)
  • jelly (strawberry is recommended)
  • oil for frying (canola is recommended)
  • powdered sugar
Instructions
  1. To make the dough: Combine the first four ingredients in a bowl. Mix well, cover, and wait until it rises. In another bowl, mix 3 cups of flour with the melted butter, salt, sugar and egg yolks. Combine the yeast mixture with the flour mixture.
  2. Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise.
  3. To make the doughnuts: After the batter has risen, pour it onto a floured surface and roll it out. Use a glass with a small opening to cut out circles of the dough. Place a drop of jelly in the middle of each circle, and then cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle. Cover the doughnuts with a towel and let rise.
  4. To fry the doughnuts: Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar.
Notes
These sufganiyot are best served when fresh. After you make the dough, only fry a few at a time. Store the rest of the dough in the refrigerator. Modern chefs will use a pastry bag with a long tube tip that's inserted into fried sufganiyot (that were not previously filled), injecting jelly into the doughnuts.

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