Classic Sufganiyot Recipe: Perfect Jelly-Filled Donuts for Any Occasion
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1/4 cup granulated sugar
- 3/4 cup whole milk, warmed
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- Vegetable oil, for frying
- 1 cup jelly or jam of choice (e.g., strawberry or raspberry)
- Powdered sugar, for dusting
Instructions:
- Activate the Yeast: In a small bowl, combine the yeast, warm water, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
- Prepare the Dough: In a large mixing bowl, whisk together the milk, melted butter, eggs, remaining sugar, and salt. Add the yeast mixture and gradually mix in the flour until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
- Shape the Donuts: Punch down the dough and roll it out to about 1/2 inch thickness. Use a round cutter (about 2-3 inches) to cut out circles. Place the circles on a lined baking sheet, cover, and let them rise for another 30-45 minutes.
- Fry the Donuts: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the donuts in batches for 1-2 minutes per side, until golden brown. Remove and drain on paper towels.
- Fill with Jelly: Use a piping bag fitted with a narrow tip to inject jelly into each donut.
- Dust with Sugar: Generously dust the donuts with powdered sugar before serving.
Tips for Best Results:
- Ensure the oil temperature stays consistent for even frying.
- Use a high-quality jelly for maximum flavor.
- Serve warm for the best taste experience.
