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Sufganiyot (Jelly-Filled Doughnuts)

Ingredients

  • 1 package dry yeast
  • 1 1/4 cups warm milk (105 to 115 degrees F), divided
  • 4 1/2 to 5 cups all-purpose flour, divided
  • 4 egg yolks
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • 1/2 cup butter, softened
  • 1/2 cup raspberry or strawberry preserves
  • Vegetable oil

Instructions

  1. Dissolve yeast in 1/4 cup of the warm milk; let stand 5 minutes.
  2. Combine 1 cup of the flour and remaining 1 cup warm milk in a large mixing bowl, mixing well at medium speed with electric mixer.
  3. Add yeast mixture; mix well.
  4. Cover and let rise in a warm place (85 degrees F), free from drafts, for 30 minutes.
  5. Combine egg yolks and next 3 ingredients in a small bowl, mixing well; add to yeast mixture.
  6. Stir in butter and enough remaining flour to make a soft dough.
  7. Place in a well-greased bowl, turning to grease top.
  8. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
  9. Punch dough down; turn out onto a lightly floured surface, and knead several times. Divide dough in half. Roll one portion to 1/4-inch thickness, leaving other portion covered; cut 24 circles with a 2 1/2-inch cutter.
  10. Place 12 circles on a lightly greased baking sheet. Place 1/2 teaspoon preserves in center of each circle.
  11. Brush edges of each jelly-topped circle with water.
  12. Place remaining 12 circles over jelly-filled circles; pinch edges to seal.
  13. Repeat procedure with remaining dough and preserves.
  14. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
  15. Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375 degrees F.
  16. Fry 2 or 3 doughnuts at a time 1 minute on each side or until golden brown.
  17. Drain well on paper towels.
  18. Sprinkle with confectioners' sugar, and serve immediately.

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