Doughnuts - Old Fashioned Hanukah Jelly or Soufganiot

By mariannefeldman

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com


There's nothing like homemade...especially when it comes to Hanukah doughnuts, or soufganiot which are simply the best jelly donuts. (and a bread machine is perfect to make the dough) Grind the sugar in a food processor before you toss the doughnuts for a real doughnut shop professional touch. You can make these small or big, in soufaniot style rounds or leave out the jam for amazing, old-fashioned sugar, ring/hole doughnuts. For pareve meals, you can use water, instead of milk in the dough. Tons more Hanukah recipes are in my 10th Anniversary Edition of A Treasury of Jewish Holiday Baking (Marcy Goldman, Whitecap Books 2009). This recipe is a classic jelly doughnut for anytime of year but especially welcome at Chanukah. I also fill them with apple or blueberry pie filling.

Ingredients

• 2 tablespoons instant yeast
• 1/4 cup warm water
• 1 cup warm milk or water (for pareve donuts)
• 1/3 cup shortening or canola oil
• 1/3 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 egg yolks
• 4-5 cups all-purpose flour , or as required
• 1 1/2 cups jam or jelly for filling (strawberry or raspberry)
• Oil for frying
• Fine sugar, for tossing doughnuts in

Details

Adapted from betterbaking.com

Preparation

Step 1

Mix the yeast and water and let stand 2-3 minutes. Add the milk and the shortening. Let mixture cool a bit and then add the sugar, salt, egg and yolks. Stir well and pour in yeast mixture. Add flour and stir to form a soft dough. Knead 5-8 minutes, adding a bit of flour as needed to form a firmer dough. When dough is smooth and elastic, remove dough hook, spray with nonstick cooking spray and cover the bowl, mixer and all, with a large plastic bag. Let rise until almost doubled in size or do a cold rise overnight in the refrigerator.

Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes.

In a deep fryer, wok or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels.

Split the doughnuts open 2/3's of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal. Sprinkle with granulated sugar if desired. Serve at once.

Makes 24-36 doughnuts.


This is a Marcy Goldman/BetterBaking.com original recipe