Sufganiyot (Jelly Donuts)

Sufganiyot (Jelly Donuts)
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This spiced version of the traditional Hanukkah donut is sure to please.
1:00
Prep Time
3:30
Total Time
24 donuts

Ingredients

Donuts

3/4 cup
milk
1/4 cup
Land O Lakes® Butter
1/2 cup
warm water (105°F 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
2
large Land O Lakes® Eggs
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

  1. 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 105°F-115°F or warm.
  2. 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.
  3. 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.)
  4. 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.
  5. Heat 3 inches oil in deep fat fryer or Dutch oven to 350°F.
  6. 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.
  7. 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.
  8. Variation: Glazed Donuts. Do 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 Tips

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
Cholesterol
25mg
Carbohydrates
53g
Protein
3g
Fat
7g
Sodium
125mg
Dietary Fiber
1g

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