Sufganiyot (Jelly Donuts) American Jewish Style Recipe

Cook Time: 2 hours 45 minutes

Prep Time: 35 minutes

2 1/4 teaspoons active dry yeast

3/4 cup whole milk, warmed to 110°F

1/4 cup granulated sugar

2 1/2 cups all-purpose flour

1/2 teaspoon fine sea salt

2 large eggs, room temperature

2 tablespoons unsalted butter, softened

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

1/4 teaspoon ground nutmeg

1/2 cup high-quality raspberry or strawberry jam (seedless preferred)

Vegetable oil, for deep frying (about 4 cups)

1/2 cup superfine sugar, for dusting

In a small bowl, sprinkle 2 1/4 teaspoons active dry yeast over 3/4 cup of whole milk warmed to 110°F, add 1 tablespoon of the granulated sugar, and let it sit for 5 minutes until foamy.

In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon fine sea salt, 1/2 teaspoon grated lemon zest, and 1/4 teaspoon ground nutmeg.

Add the foamy yeast mixture, 2 large eggs at room temperature, 2 tablespoons softened unsalted butter, and 1 teaspoon pure vanilla extract to the dry ingredients. Mix until a sticky dough forms.

Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, punch down the dough and turn it out onto a floured surface. Roll the dough to about 1/2-inch thickness.

Using a 2 1/2-inch round cutter, cut out as many rounds as possible. Gather scraps, reroll, and cut more rounds until all dough is used.

Place the rounds on a parchment-lined baking sheet, leaving space between each. Cover loosely with a towel and let rise for 30–45 minutes, until puffy.

Pour about 4 cups of vegetable oil into a heavy-bottomed pot to a depth of 2–3 inches. Heat the oil to 350°F, using a thermometer to monitor the temperature.

Fry the doughnuts in batches, 2–3 at a time, for 1–2 minutes per side, turning once, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined tray to drain.

Let the doughnuts cool slightly. Fill a piping bag fitted with a small round tip with 1/2 cup seedless raspberry or strawberry jam. Insert the tip into the side of each doughnut and squeeze in about 1–2 teaspoons of jam.

Roll the filled sufganiyot in 1/2 cup superfine sugar while still slightly warm, coating all sides evenly.

Estimated Calories: 320, Servings: 12

In a small bowl, sprinkle 2 1/4 teaspoons active dry yeast over 3/4 cup of whole milk warmed to 110°F, add 1 tablespoon of the granulated sugar, and let it sit for 5 minutes until foamy.

In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon fine sea salt, 1/2 teaspoon grated lemon zest, and 1/4 teaspoon ground nutmeg.

Add the foamy yeast mixture, 2 large eggs at room temperature, 2 tablespoons softened unsalted butter, and 1 teaspoon pure vanilla extract to the dry ingredients. Mix until a sticky dough forms.

Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, punch down the dough and turn it out onto a floured surface. Roll the dough to about 1/2-inch thickness.

Using a 2 1/2-inch round cutter, cut out as many rounds as possible. Gather scraps, reroll, and cut more rounds until all dough is used.

Place the rounds on a parchment-lined baking sheet, leaving space between each. Cover loosely with a towel and let rise for 30–45 minutes, until puffy.

Pour about 4 cups of vegetable oil into a heavy-bottomed pot to a depth of 2–3 inches. Heat the oil to 350°F, using a thermometer to monitor the temperature.

Fry the doughnuts in batches, 2–3 at a time, for 1–2 minutes per side, turning once, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined tray to drain.

Let the doughnuts cool slightly. Fill a piping bag fitted with a small round tip with 1/2 cup seedless raspberry or strawberry jam. Insert the tip into the side of each doughnut and squeeze in about 1–2 teaspoons of jam.

Roll the filled sufganiyot in 1/2 cup superfine sugar while still slightly warm, coating all sides evenly.