Sufganiyot (Hanukkah Jelly Doughnuts)

Tags: #israeli #jewish #hanukkah #dessert Serving: 16 pieces Total time: 3 hours 30 minutes

Pillowy, yeast-raised doughnuts filled with jam and dusted with sugar, a beloved Hanukkah staple across Israel.

Ingredients

• 230 ml warm water (30–35°C)
• 8 g instant yeast (or 10 g active dry yeast)
• 75 g granulated sugar
• 100 g eggs (about 2 large), room temperature
• 40 g neutral oil
• 5 ml vanilla extract
• 3 g finely grated lemon zest
• 8 g fine sea salt or kosher salt
• 500 g all-purpose flour
• 20 g all-purpose flour, for dusting
• 5 ml neutral oil, for greasing
• 1500 ml neutral frying oil
• 350 g smooth strawberry or raspberry jam
• 60 g confectioners’ sugar

Steps

1. Whisk warm water, yeast, and 20 g of the sugar in a large bowl.
2. Rest the mixture for 5 minutes until foamy.
3. Add the remaining 55 g sugar, eggs, oil, vanilla, lemon zest, and salt to the bowl.
4. Beat the mixture until smooth.
5. Add the flour to the bowl.
6. Mix the dough until a shaggy mass forms.
7. Knead the dough until smooth and elastic, 8–10 minutes.
8. Grease a clean bowl with 5 ml oil.
9. Place the dough in the greased bowl.
10. Cover the bowl.
11. Proof the dough at room temperature until doubled, 60–90 minutes.
12. Turn the dough onto a lightly floured surface.
13. Deflate the dough gently.
14. Divide the dough into 16 portions of about 55 g each.
15. Shape each portion into a tight ball.
16. Arrange the balls on parchment-lined trays.
17. Cover the dough balls.
18. Proof the dough balls until puffy and very light, 45–60 minutes.
19. Heat the frying oil in a deep pot to 175°C.
20. Line a tray with paper towels.
21. Fry 3–4 dough balls for 2 minutes.
22. Flip the doughnuts.
23. Fry the doughnuts for 1–2 minutes until deep golden.
24. Transfer the doughnuts to the paper towel-lined tray.
25. Return the oil to 175°C.
26. Repeat frying with the remaining dough balls.
27. Warm the jam gently until fluid and pipeable.
28. Strain the jam if seedy.