The world loves jelly donuts, but few know the original recipe is Sufganiyot, an annual Hanukkah tradition.
Sufganiyot (Chanukah Donuts)
Author: Epicurus.com Kitchens
Recipe type: Dessert, Pastry
- 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
- 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.
- Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise.
- 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.
- 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.
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.