MARTHASTEWART.COM

Sufganiyot

    View Gallery
    1 of 1

    We Also Love

    Find More

    Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
    • Yield Makes about 20
    Add to Shopping List

    Ingredients

    • 3/4 cup warm water (about 110 degrees)
    • 1 envelope active dry yeast (1 scant tablespoon)
    • 2 1/2 cups all-purpose flour, plus more for dusting
    • 1/4 cup sugar, plus 1/2 cup for coating
    • Pinch of salt
    • 2 large eggs, separated
    • 2 tablespoons margarine or unsalted butter, room temperature
    • Peanut oil, for frying, plus more for bowl
    • 1/4 cup raspberry or strawberry jam or jelly

    Directions

    1. In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
    2. Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
    3. Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/4 inch thick. Cut out about 24 (2-inch) rounds. Reroll scraps; cut out about 16 more rounds.
    4. Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
    5. Heat 3 inches of oil in a large, heavy pot until it reaches 360 on a deep-fry thermometer. Working in batches of 4 or 5, slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.
    6. While doughnuts are still hot, dip them in remaining 1/2 cup sugar, turning to coat. Serve immediately.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook