Sufganiyot	 (Jelly Donuts)

Sufganiyot (Jelly Donuts)

This spiced version of the traditional Hanukkah donut is sure to please.

60 min.prep time 3:30total time
24 donuts
0 Ratings

Ingredients

Donuts

3/4 cup milk
1/2 cup warm water (105° to 115°F.)
2 (1/4-ounce) packages active dry yeast
4 1/4 to 4 3/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Vegetable oil

Filling

1 cup jelly or preserves (plum, apricot or raspberry)

Topping

Powdered sugar

Directions

Heat milk in 1-quart saucepan over medium heat 5-7 minutes or until it just comes to a boil; stir in butter until melted. Cool to warm (105°-115°F).

Combine warm water and yeast in bowl; stir to dissolve. Add cooled milk mixture, 2 1/2 cups flour and brown sugar. Beat with wooden spoon until smooth. Stir in eggs, salt, cinnamon and nutmeg; mix well. Stir in enough remaining flour to form soft, but manageable, dough.

Turn dough out onto lightly floured surface; sprinkle additional flour on dough, if needed, to prevent dough from sticking to hands (dough should be softer than bread dough). Knead lightly 2 minutes. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1 hour or until double in size. (Dough is ready if indentation remains when touched.)

Punch down dough with fist. On lightly floured surface, roll dough to 1/4-inch thickness. Cut out donut rounds with lightly floured 3-inch round cookie cutter. Place onto greased baking sheet. Cover; let rise 45 minutes or until nearly double in size.

Heat 3 inches oil in deep fat fryer or Dutch oven to 350°F.

Place donuts, no more than 3 at a time, into hot oil. Fry, turning once, 2 minutes or until golden brown. Drain well on paper towels.

Fill pastry bag with #4 tip; fill with jelly or preserves. Press tip into side of donut to make hole; squeeze about 2 teaspoons jelly or preserves into each donut.  Sprinkle donuts with powdered sugar.

 

Variation:  Glazed DonutsDo not sprinkle with powdered sugar.  Place donuts on cooling rack over waxed paper. Combine 4 cups powdered sugar, 2/3 cup hot water and 4 teaspoons jelly or preserves in bowl; stir until smooth. Dip donuts into glaze; place onto cooling rack. Let stand until glaze is set. If glaze thickens while dipping, stir in 1 to 2 teaspoons hot water.

 

Recipe Tip

The temperature of the oil is very important when frying donuts. Use thermometer to reach and maintain proper temperature.

Nutrition Facts (1 donut)

Calories: 290

Fat: 7g

Cholesterol: 25mg

Sodium: 125mg

Carbohydrates: 53g

Dietary Fiber: 1g

Protein: 3g

Recipe #7140©2010Land O'Lakes, Inc.

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