Delicious Jelly-Filled Donuts: Sufganiyot Recipe

Discover the joy of making homemade Sufganiyot, the traditional Jewish jelly-filled donuts, with this easy and delectable recipe. These deep-fried treats are perfect for Hanukkah celebrations or any special occasion. The dough is light and fluffy, and they are generously filled with your favorite fruit jam. Dust them with powdered sugar for an extra touch of sweetness.

Ingredients

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 3/4 cup warm milk
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons unsalted butter, softened
• Vegetable oil, for frying
• 1/2 cup fruit jam (such as raspberry or strawberry)
• Powdered sugar, for dusting

Directions

1. In a small bowl, combine the yeast, sugar, and warm milk. Allow it to sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture, eggs, and softened butter.
3. Mix everything together until a rough dough forms. Transfer the dough onto a floured surface and knead for about 5-8 minutes until smooth and elastic.
4. Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1-2 hours until doubled in size.
5. Once the dough has risen, punch it down to release the air. Roll out the dough on a floured surface to about 1/4 inch thickness.
6. Using a round cutter or a glass, cut out circles from the dough. Place the circles on a baking sheet and cover them with a kitchen towel. Allow them to rise for another 30 minutes.
7. In a deep pot or deep-fryer, heat vegetable oil to 350°F (175°C). Carefully drop a few dough circles into the hot oil using a slotted spoon.
8. Fry the dough circles for about 2-3 minutes on each side until golden brown. Remove them from the oil and drain them on a paper towel-lined plate.
9. Repeat the frying process with the remaining dough circles. Once cool enough to handle, fill a piping bag fitted with a round tip with fruit jam.
10. Gently insert the tip of the piping bag into each donut and squeeze to fill it with jam until the donut feels slightly heavier.
11. Dust the sufganiyot with powdered sugar before serving. Enjoy these tasty jelly-filled donuts warm or at room temperature!

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