Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)
For more details and pictures check out the recipe here.
The yeasted dough can be made the night before but be sure to let it come to room temperature for an hour before proceeding with the recipe.
*A note on the jam: A thick jam is best for this. Strawberry is traditional choice, but any flavor can be used. If the jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.
Recipe: Sufganiyot (Jelly Donuts)
Makes about 18 donuts
Ingredients:
For more details and pictures check out the recipe here.
The yeasted dough can be made the night before but be sure to let it come to room temperature for an hour before proceeding with the recipe.
*A note on the jam: A thick jam is best for this. Strawberry is traditional choice, but any flavor can be used. If the jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.
Recipe: Sufganiyot (Jelly Donuts)
Makes about 18 donuts
Ingredients:
- 10 oz all-purpose flour
- 5 ounces whole milk, warm (105 to 115 ̊F)
- 2.5 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon kosher salt
- 2 large egg yolks (1.2 ounces)
- 1.5 ounces unsalted butter, softened
- 1.5 teaspoons vanilla extract
- Canola oil, for frying
- 1.5 cups strawberry jam*
- Powdered sugar, for dusting
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1/2 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).
- Dust 2 rimmed baking sheets with flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.
- Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with
plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes. - Fill a heavy pot with at least 2 inches of oil (the oil should not go more than half way up the pan).Heat the oil over medium-high heat until a deep-frying thermometer registers 360 ̊F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.
- Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.
- Transfer the jam to a piping bag fitted with a small, plain tip or plastic squeeze bottle. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.