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Hanukkah Sufganiyot (Jelly Doughnuts)

151

These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.

  • Yield: Makes 20

Source: Martha Stewart Living, December/January 1997

Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (100 degrees to 110 degrees)
  • 1/4 cup plus 1 teaspoon sugar, plus more for rolling
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 3 cups vegetable oil, plus more for bowl
  • 1 cup seedless raspberry jam

Directions

  1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

  2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

  3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

  4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

  5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Reviews Add a comment

  • leahbeatty567g
    6 MAR, 2016
    The insides were raw and the outsides were burnt. This recipe is horrible and made me cry. I tried to make this for a school project so now my class will eat raw disgusting donuts :)
    Reply
  • maryannj70
    8 DEC, 2015
    As others have said, way too much yeast. Should be 2 teaspoons, or one packet. Also, try frying them at 350 instead of 370. Heat was too high and they browned too fast. I also thought there was too much nutmeg. I'd use 1/4 teaspoon if I did these again. These are very cake-y donuts. Pretty easy recipe, but flawed. There are better ones out there.
    Reply
  • em55
    30 APR, 2013
    WAY too much yeast. Just wasted 2.5 hours of my life and have a vat of sad yeasty donuts now. - please change this.
    Reply
  • cupcake1992
    25 DEC, 2011
    made these as my first attempt at doughnuts, and my first snag was the amount of egg. "large" is so objective, it would be much simpler if the recipe had a weight for eggs, instead of just "2 large eggs". so i made the dough and cut it out and did it all just fine. when they were cooled, i went to poke a hole in one to fill it, and they're SO very hollow! i went through three jars of jam just filling them! i know it wasn't the yeast - it rose perfectly. but i was expecting more doughnut!
    Reply
  • asmaio
    8 DEC, 2011
    Don't know what westhartfordkid is talking about, I made them with the stated amount of yeast and it came out perfectly fine. I also made the dough the night before, let it rise, cut out the doughnuts and refrigerated. I let them come to room temperature the next morning and cooked as directed and they were great.
    Reply
  • westhartfordkid
    30 DEC, 2010
    This recipe has a major error - it should only call for 2 TEAspoons of yeast (AKA one package which is 2.25 TSP or 1/4 ounce) not 2 TABLEspoons. Please correct the recipe. Thanks.
    Reply
  • realtomatoe
    24 DEC, 2010
    I used this recipe for my first attempt at jelly filled donuts. A keeper! I used a large fry pan with enough oil so they would float and easily flip over. Also, I poked a hole in the top to fill - not the side. These are so delicious and smell heavenly.
    Reply
  • realtomatoe
    24 DEC, 2010
    I used this recipe for my first attempt at jelly filled donuts. A keeper! I used a large fry pan with enough oil so they would float and easily flip over. Also, I poked a hole in the top to fill - not the side. These are so delicious and smell heavenly.
    Reply
  • sofia7
    5 DEC, 2010
    This is a great recipe...very similar to my mom's Polish paczki (ponch skee) recipe. Many Jewish recipes are actually recipes from countries of their national origin, whether they are Polish or Russian or other European countries where the Jewish population migrated to and lived for many centuries. I believe Martha Stewart's family is of Polish origin.
    Reply
  • MS10692042
    29 NOV, 2010
    Is it possible for me to make this dough tonight and use it in a couple of days? If so, will I need to let it rest after I take it out of the fridge? Can I cut out the doughnuts in advance?? Thanks!
    Reply