Hanukkah Jelly Doughnuts
(Soufganiot)
Ingredients
Dough
- 1/2 cup warm water
- 5 teaspoons dry yeast
- 1/3 cup + a pinch of granulated sugar
- 1 cup warm milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup vegetable oil
- 1 1/2 teaspoons salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil for frying
Filling
- 2 cups jam or jelly of your choice
- Granulated of confectioners' sugar for dusting
Instructions
Dough
- In a large mixing bowl, stir together the warm water, yeast and a pinch of sugar. Allow the mixture to stand for a couple of minutes to allow the yeast to swell or dissolve. Stir in the remaining sugar, the milk, vanilla extract, eggs, oil, salt and most of the flour to make a soft dough. Knead five to eight minutes, by hand or with a dough hook, adding more flour as needed to form a firmer dough that is smooth and elastic. Place the dough in a greased bowl, place the bowl in a plastic bag and seal. Let the dough rise for an hour. Gently deflate it.
Shape Doughnuts
- Pinch off pieces of dough and form them into small balls, a little larger than a golf ball. Place the formed balls on a platter and cover the dough rounds with a clean towel and let them rise for 40 minutes.
Fry Doughnuts
- Heat about four inches of oil in a heavy Dutch oven to about 385 degrees F.
- Add the doughnuts, three or four at a time, to the hot oil and fry until the undersides are deep brown. Turn over once and finish frying the other side. The total frying time will take 1 1/2 to 3 minutes. Lift the doughnuts out with a slotted spoon and drain them on paper towels.
Filling
- Make a slit with a sharp knife into the side of a doughnut. With a small bowl spoon, spoon in the jam or jelly. Dust the filled doughnuts lightly with sugar.
Attribution
Posted by Tiffany at recipegoldmine.com.
Jewish Holiday Baking by Marcy Goldman
