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Sufganiot (Jelly Doughnuts)

 

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Sufganiot (Jelly Doughnuts)
 

 

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Recipe

Sufganiot (Jelly Doughnuts)

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.

Times

  • Prep Time : 8 min min
  • Ready Time : 8 min

Servings

14 doughnuts

Ingredients

  • 2 1/2 cups self-rising flour
  • 2 (8-ounce) cartons vanilla low-fat yogurt
  • 2 tablespoons vanilla sugar
  • 2 eggs
  • 6 cups canola oil
  • 3/4 cup confectioners' sugar
  • 1 cup seedless strawberry jelly

Directions

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 it rest for 15-20 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, about 30 seconds to 1 minute. Fry for another 2-3 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 confectioner’s sugar. Or, shake 3 doughnuts at a time in a paper bag filled with confectioner’s sugar.

Contributed by: Quick & Kosher, JAMIE GELLER

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

2 Responses to Sufganiot (Jelly Doughnuts)

  1. avatar says: sarah

    Can these be made parve with a parve cream cheese substitute?

    • so sorry I know I am so late to answer — I have never tried but guess that pareve sour cream OR a pareve yogurt (like soy yogurt could work). If you try will you let us know?

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