Delicious jelly doughnuts are easy to make at home! A traditional Hanukkah recipe, sufganiyot are great for breakfast or dessert.
On the Ingredients
- Raspberries are a fruit in the rose family. They are very popular and grown across North America and Northern Europe. Raspberries are a great source of fiber, vitamin C, manganese, vitamin K, vitamin E, B vitamins, iron, magnesium, phosphorus, potassium, and copper. They’re also packed with antioxidants and are low on the glycemic index. (Read more about raspberries.)
Recipe Notes and Substitutions
What’s the best oil for frying? We can all probably agree that fried foods aren’t exactly healthy. However, if you’re treating yourself to some delicious fried food at home, you want to ensure you’re doing it in the best way possible. The best options are olive, avocado, soybean, peanut, and canola oils, all high in monounsaturated fatty acids. This means they’re more stable and fit well with the recommended frying temperatures of 350° F – 375° F. Yes, olive oil works, so long as you’re frying at those optimal temperatures, its smoke point is 410° F. However, olive oil has a strong flavor that might not go with everything. If you don’t think the flavor will go, avocado oil is a great, more neutral oil. If the price tag on avocado oil is too high for a high volume use like frying, canola oil is likely the most cost effective if you get the Field Day 32 oz bottle with C-op Basics.
Sufganiyot Jelly Doughnuts
20
servings2
hours5
minutes2
hours5
minutesDelicious jelly doughnuts are easy to make at home! A traditional Hanukkah recipe, sufganiyot are great for breakfast or dessert.
Ingredients
2 tbsp instant dry yeast
1/2 cup warm water
1/4 cup + 1 tsp sugar (plus more for rolling)
2 1/2 cups all-purpose flour
2 eggs
2 tbsp butter (room temp)
1/2 tsp nutmeg
2 tsp salt
oil for frying
1 cup raspberry jam
Directions
- Put the yeast, water, and 1 teaspoon of sugar in a bowl and mix together. Set aside for ten minutes. It will get foamy.
- Put the flour in a large bowl and make a well in the center. Add the eggs, butter, nutmeg, salt, 1/4 cup of sugar, and the yeast mixture into the well. Stir with a wooden spoon until a sticky dough forms.
- Put it on a floured surface and knead until the dough is soft, shiny, and springs back when poked.
- Put the dough in an oiled bowl, cover, and let proof in a warm place for 1-1.5 hours until it’s doubled in size.
- On a floured surface, roll the dough to a 1/4 inch thickness. Using a 2.5 inch round cutter or drinking glass, cut out 20 rounds. Cover with a damp towel and let rest for 15 minutes.
- In the meantime, bring 3 inches of oil to 370° F in a fryer or pan.
- Once the doughnuts are ready, use a slotted spoon to drop them into the oil. Do not crowd them. Fry each doughnut for 40 seconds on each side or until golden brown. Drain on a paper bag or paper towel-lined baking sheet.
- Put some sugar in a bowl and roll the doughnuts in the sugar to coat while the doughnuts are still hot.
- Put the jam into a pastry bag fitted with a #4 tip. Use a toothpick to make a hole in the side of each doughnut, then pipe in about two teaspoons of jam.
