15 min prep time, 2 hour wait time, 25 min cooking time
Sufganiyot are deep-fried jelly filled donuts filled that are traditionally eaten during the Jewish holiday of Chanukah. The oil used to fry the donuts serves as a symbol for the oil that miraculously burned for eight days on the menorah in the ancient Temple of Jerusalem. This tradition is now observed throughout the world on Chanukah, but these powdered sugar-covered, homemade jelly donuts are delicious any time of the year no matter your cultural background!
It is a good idea to involve your children and grandchildren in baking them. You can use different types of filling (custard, chocolate , caramel) and decorate them as you like.
- 2 packages active dry yeast (1/4 ounce each)
- 4 large egg, room temperature
- 4 cups all-purpose flour
- 1-1/3 cups sugar
- 1 cup jelly
- 1 cup warm milk (110-115°F)
- 1/3 cup butter, melted
- 1 tbsp powdered sugar
- 1 tsp salt
- vegetable oil
- In a small bowl, combine the yeast, 1 tablespoon of flour, 1 tablespoon of sugar, and warm milk. Use water instead of milk if you want to keep the food kosher. Mix well, cover, and allow it to rest for 10 minutes, or until the mixture becomes foamy.
- In a mixing bowl, add 3 egg yolks, 1 whole egg, the rest of sugar, melted butter, and the mixture of yeast. Mix for 2 minutes. Now gradually add the rest of the flour, and mix it for 7 minutes, or until it is a doughy consistency. I used a mixer with hook attachments but you can mix by hand too.
- Brush the inside of a large bowl with vegetable oil. Place the dough into this greased bowl and then flip it so it is covered in the oil. Cover the bowl with saran wrap and let it sit for about 1 hour to let it double in size.
- Remove the saran wrap and press down on the dough to let out the air. Place the dough onto a lightly floured surface and knead it about 5 times. Divide the dough in half and roll each portion down to 1/4-inch thickness. Use a floured 2-1/2-inch round diameter cutter to cut out doughy disks. Recombine the dough and flatten it again to use any excess dough.
- Now place the doughy disks on a greased baking sheet or on a baking sheet cover with parchment paper. Cover the baking sheet and wait 45 minutes, or until the dough rises to double its original height.
- In an electric skillet or deep-fat fryer, heat the oil to 375°F/190°C. Fry the donuts a few at a time 1-2 minutes on each side, or until golden brown. When ready, place the donuts on a plate covered with paper towels to let the oil drain.
- Take a pipping bag with a nozzle and fill it with jelly of your preferred flavor. Poke the nozzle into the middle of the donut and squeeze the jelly into it.
- Sprinkle the top of the jelly donuts with powdered sugar and serve.