Sufganiyot, Jelly Filled Hanukkah Doughnuts

By LisaRich

Sufganiyots or Filled Jelly Doughnuts are a delicious addition to any Hanukkah spread. Fill these freshly baked doughnuts with sour cherry jam or the the jam of you choice and top with a fine dusting of powdered sugar. These doughnuts are sure to please during your Hanukkah celebration or really any time of the year.

Ingredients

• 3 cups all-purpose flour
• 3/4 cup granulated sugar
• 5 teaspoons rapid-rise yeast, about 2 packages
• 1 teaspoons ground cinnamon
• 1 teaspoons salt
• 1/4 cups vegetable oil
• 3/4 cups warm whole milk brought to about 125°F, plus extra for brushing
• 2 large eggs, at room temperature
• 1 cups sour cherry jam or other jam
• 2 tablespoons confectioners' sugar

Details

Servings 16
Preparation time 115mins
Cooking time 135mins

Preparation

Step 1

In an electric stand mixer bowl, combine flour, granulated sugar, yeast, cinnamon, and salt. With paddle attachment of stand mixer, mix on low 15 seconds or until combined. Add oil and milk; beat on medium-low speed 3 to 5 minutes or until well combined. Add eggs, 1 at a time; beat 10 minutes or until dough is elastic, occasionally scraping sides of bowl.

Meanwhile, lightly oil a large bowl. Transfer dough to prepared bowl; cover loosely with plastic wrap. Let rise 40 minutes or until doubled in bulk. Lightly grease 3 cookie sheets. Gently punch down dough, folding it onto itself. On lightly oiled work surface, gently roll dough into 16-inch log; cut log crosswise into 1-inch pieces. Shape each piece into a ball; transfer to prepared cookie sheets, place balls 3 inches apart. Cover loosely with lightly oiled plastic wrap; let rise 20 to 30 minutes or until slightly puffed. These may be made up to this point 1 day ahead of baking them. Refrigerate, loosely covered. Bring to room temperature before baking.

Preheat oven to 350°F. Brush tops of dough with milk. Bake, 1 sheet at a time, 12 to 15 minutes or until pale golden. Cool on sheets on wire racks 5 minutes. Cut 1 corner of self-sealing plastic bag to make 1/4-inch-diameter hole; fit with 1/4 to 1/2-inch plain piping tip, and fill bag with jam. Slide paring knife into center of side of 1 donut without cutting through other side. Using sawing motion, cut pocket in donut without cutting opening any wider. Fit piping tip into hole, and pipe jam until filled. Repeat. Dust donuts with confectioners' sugar to serve.