Sufganiyot Jelly Doughnuts

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Uber-easy jelly-filled sufganiot (doughnuts) are ideal for Chanukah or anytime you get a craving. My sister-in-law Carly and I attempted this recipe one Chanukah night when the whole family came over for candle-lighting. Everyone got involved. Some of us were on deep-fry duty, some of us powdered and the rest "quality control" tasted. We all had a blast. There was flour and confectioners' sugar everywhere.

  • Duration
  • Cook Time
  • Prep Time
  • 14 doughnutsServings

Ingredients

  • 2½ cups self-rising flour
  • 2 (8-ounce) cartons vanilla low-fat yogurt
  • 2 tablespoons vanilla sugar
  • 2 eggs
  • 6 cups canola oil
  • ¾ cup confectioners' sugar
  • 1 cup seedless strawberry jelly

Preparation

  1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
  2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let rest for 15 to 20 minutes.
  3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
  4. When dough is ready, uncover oil and raise heat to high.
  5. Scoop out a tablespoonful of batter and drop in oil. Don't make the doughnuts too big, so they can cook through.
  6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, after 30 seconds to 1 minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
  7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous 2 steps with remaining batter.
  8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
  9. Roll each doughnut in confectioners' sugar. Or, shake 3 doughnuts at a time in a paper bag filled with confectioners' sugar.

Browse through all our Chanukah Doughnuts

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW

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