Sufganiyot, Jam-Filled Doughnuts

By á-170456

Sufganiyot or jam-filled doughnuts are perfect for any morning meal or brunch buffet table. These sweet morsels are filled with the jam of your choice and rolled in sweet sugar for a decadent way to start any day. Make a couple of batches to start off any holiday table--this recipe is perfect for Hanukkah!

Ingredients

• 1 (0.25-ounce) packet active dry yeast
• 1/2 cup warm water
• sugar as needed
• 2 tablespoons unsalted margarine melted
• 1 egg separated
• 2 teaspoons orange juice
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup raspberry or strawberry jam
• oil for frying

Details

Servings 12
Preparation time 120mins
Cooking time 140mins

Preparation

Step 1

Dissolve the yeast in the warm water with a dash of sugar and set aside until foamy, about 5 minutes.

Blend the margarine, egg yolk, orange juice, and yeast mixture in the bowl of a mixer. Gradually add the flour, 2 teaspoons of the sugar and salt, and blend well. Cover with a towel and let rise until doubled, about 45 minutes.

Place the dough, it will be sticky, on a well-floured board and knead it into a flat disk, adding additional flour if needed. Roll the dough out 1/4-inch thick with a rolling pin. Using a cookie cutter, cut out 2 1/2-inch rounds.

Place 2 teaspoons of jam in the center of half of the rounds; brush the edges with the egg white and put a plain round on top of jam. Pinch the edges to seal. Place them on a paper-covered cookie sheet, cover with a towel and let rise about 45 minutes. Reseal doughnuts before frying.

Heat about 2 to 3 inches of oil in a deep-fryer or heavy pot to 375°F. Fry 3 or 4 doughnuts at a time, turning them with a fork or tongs when one side is browned, and continuing to fry until brown all over, about 5 minutes. Drain on paper towels. Do this in batches until all the dough is used up. To serve, roll in sugar.