Hanukkah Jelly Doughnuts (Sufganiyot)
A kosher, dairy-free recipe for Israeli sufganiyot, these jelly-filled doughnuts are ideal for Hanukkah celebrations.
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Instructions
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Heat 2 inches of oil in a deep pot to 350F/180C.
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In a small bowl, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and water; cover and let foam.
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In a large bowl, mix the remaining 3 cups flour, melted margarine, salt, remaining sugar, and egg yolks.
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Slowly stir the yeast mixture into the flour mixture.
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Cover the smooth dough and let rise in a warm spot for 1.5-2 hours until doubled.
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Punch down the risen dough and transfer to a lightly floured surface.
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Roll the dough to 3/4-inch thickness and cut into 2.5-3 inch circles.
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Place a drop of jelly in the middle of each of half the dough circles.
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Cover with the remaining dough circles and seal well to form closed balls with the jelly inside.
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Cover the formed doughnuts and let rise for 45-60 minutes until puffed.
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Line a large plate with several layers of paper towels.
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Working in batches, carefully slip the doughnuts into the hot oil and fry until puffed and golden brown, 2-3 minutes per side.
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Remove fried doughnuts with a slotted spoon and transfer to the towel-lined plate to drain.
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Cool slightly and sprinkle with powdered sugar.