Delicious Israeli Jelly-Filled Doughnuts, Known as Sufganiyot

Delicious Israeli Jelly-Filled Doughnuts, Known as Sufganiyot

Revamped Recipe:

Embrace the Israeli tradition with these mouthwatering Sufganiyot – jelly-filled donuts that'll surely become your new favorite treat! Here's a simple, straightforward step-by-step guide to make these delightful powdered sugar-topped pastry bombs:

Essential Gear:

1. A 2-inch round cutter or a drinking glass matching the size.
2. A candy/fat thermometer to maintain ideal frying temperatures.
3. A 12-18 inch pastry bag fitted with a 1/4-inch round tip, for jam/jelly filling.
4. A potent stove for precise temperature control during deep-frying.

Let's Get Started:

• Number of Delicious Bites: Approximately 30 pieces
• Difficulty Level: Medium
• Total Time: Around 1 hr 30 mins, including 2 hrs rising time, with 1 hr active work

Ingredients (10):

• 2 cups all-purpose flour, with extra for dusting the work surface and baking sheet
• 1/4 cup granulated sugar
• 1 (1/4-ounce) active dry yeast packet (equivalent to 2 1/4 teaspoons)
• 1/2 teaspoon fine salt
• 2 large egg yolks
• 3/4 cup lukewarm whole milk (105°F to 115°F)
• 2 tablespoons unsalted butter (1/4 stick) at room temperature
• 6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus extra for coating the bowl
• 2/3 cup smooth jam or jelly
• Powdered sugar, for dusting

Instructions:

1. MIX & BLEND: In your stand mixer's bowl, whisk together the flour, sugar, yeast, and salt. Add the yolks and milk, using the dough hook attachment, and mix on medium-low speed until a rough dough forms (around 1 min). Incorporate the room-temperature butter, increase the speed to medium-high, and blend until the dough is smooth, glossy, and elastic (approx. 5 mins).
2. DOUGH HOLDING & RISING: Coat a large bowl with oil. Shape the dough into a ball, place it in the oiled bowl, and turn to coat it thoroughly. Cover with plastic wrap or a damp cloth and let it rise in a cozy place until doubled in size (about 1 to 1 1/2 hours).
3. PREPARATION FOR ROLLING: Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a floured work surface, and roll out to about 1/4 inch thickness. Stamp out as many dough rounds as possible using your cutter or glass and place them on the prepared baking sheet with about 1/2 inch space between them. Gather the leftover dough into a ball and roll out again to stamp out additional rounds, making approximately 30 dough rounds in total. Loosely cover and let them rest for about 30 minutes until they become puffy and about 1/2 inch thick.
4. SET UP YOUR FRYING STATION: Pour the vegetable or canola oil into a Dutch oven or a large, heavy-bottomed pot and place it over medium heat. Attach the candy/fat thermometer and bring the temperature to 350°F. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels, setting it aside. Fill the piping bag with your jam or jelly.
5. FRIED & JAM-FILLED SUFGANIYOT: Carefully transfer the dough rounds, one at a time, into the hot oil with a flat spatula (avoid using your hands - this will deflate the donuts). You should fit about 6 donuts in the pot, leaving at least 1 inch of space in between and ensuring that the oil temperature remains at 350°F. Fry the donuts until the undersides are golden brown (approximately 1 1/2 minutes). Turn gently with a fork and fry the other side until it's also golden brown (about 1 1/2 minutes more; if air bubbles appear during frying, prick them with the tip of a paring knife). Remove the donuts using a slotted spoon, transfer them to the wire rack, and repeat with the remaining dough rounds.
6. FINAL TOUCHES: When the donuts have cooled enough to handle, use a paring knife to puncture the side of each, forming a pocket for filling. Insert the tip of the piping bag into the pocket and add about 1 teaspoon of jam or jelly. Dust the donuts with powdered sugar before serving.

Extra Info:

• General Sufganiyot Facts: Jewish people from Israel primarily consume sufganiyot during Hanukkah, although they are also consumed in other Jewish communities worldwide. In a symbolic nod to the oil miraculously lasting for an extended period during the Hanukkah story, sufganiyot are deep-fried, rich pastries. Additionally, due to their sweet, delicious nature, sufganiyot can serve as a comforting dessert during the festival.
• Celebratory Cross-Cultures: While sufganiyot are a popular fixture in Israel, similar deep-fried pastries flavored with jam or jelly are enjoyed in various cultures, including Europe and the Middle East. For example, in some Slavic communities, such as Poland and Russia, people make pączki, which are yeast-based donuts filled with various ingredients like jelly, marmalade, or custard, before being topped with powdered sugar. In Italy, zeppole di San Giuseppe are deep-fried pizza dough balls filled with custard or cream, reflecting the Italian custom of honoring St. Joseph on the Feast of St. Joseph. These tasty treats illustrate the global appeal and variety of deep-fried, jelly-filled dough delights!

1. After the dough has risen and been shaped and rested, prepare your frying station by heating vegetable or canola oil to 350°F in a Dutch oven or large, heavy-bottomed pot.
2. Before filling the sufganiyot, keep some powdered sugar on hand to dust them after frying and cooling.
3. Experiment with other jelly-filled dough delights from cultures around the world, such as pączki from Slavic communities or zeppole di San Giuseppe from Italy.

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