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.
- Cook Time
- Prep Time
- 14 doughnutsServings
- 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
- In a large bowl, place flour, yogurt, vanilla sugar and eggs.
- 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.
- Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
- When dough is ready, uncover oil and raise heat to high.
- Scoop out a tablespoonful of batter and drop in oil. Don't make the doughnuts too big, so they can cook through.
- 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.
- Remove doughnuts and let cool on paper towel-lined plates. Repeat previous 2 steps with remaining batter.
- Fill a squeeze bottle with jelly and inject a little into each doughnut.
- 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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