Sufganiyot (Israeli Jelly Donuts)

 

Ingredients (Makes about 15 sufganiyot)

For the dough:

• 3 ½ cups (440g) all-purpose flour
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar
• ¾ cup (180ml) warm milk (or water for a dairy-free version)
• 2 large eggs
• ¼ cup (60g) unsalted butter (softened) (or margarine for dairy-free)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest (optional)

For frying:

• Vegetable oil (such as canola or sunflower), for deep frying

For filling & topping:

• 1 cup (250g) strawberry jam (or any jam of choice)
• ½ cup (60g) powdered sugar

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Instructions

1. Prepare the Dough

1. In a small bowl, mix the warm milk with the yeast and 1 teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, remaining sugar, salt, vanilla extract, and lemon zest.
3. Add the yeast mixture, eggs, and butter. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
4. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 ½ to 2 hours, or until doubled in size.

2. Shape the Sufganiyot

5. Once the dough has risen, transfer it to a lightly floured surface and roll it out to about ½-inch (1 cm) thick.
6. Using a round cookie cutter (about 2.5 inches or 6 cm in diameter), cut out circles.
7. Place the dough rounds on a baking sheet lined with parchment paper, cover lightly, and let them rise again for 30-45 minutes until puffy.

3. Fry the Donuts

8. Heat about 2-3 inches (5-7 cm) of oil in a deep pan to 350°F (175°C).
9. Carefully place a few dough rounds into the hot oil, frying for about 1-2 minutes per side, until golden brown.
10. Remove with a slotted spoon and drain on paper towels.

4. Fill and Dust

11. Fill a piping bag with jam and use a small nozzle to inject jam into each sufganiyah.
12. Dust generously with powdered sugar before serving.

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Tips for Perfect Sufganiyot

• Make sure the oil temperature stays around 350°F (175°C). If it's too hot, the outside will cook too fast, leaving the inside raw.
• Use a thermometer to check the oil temperature.
• Don't overcrowd the pan while frying, as it lowers the oil temperature.
• For a richer taste, you can also fill them with custard, chocolate, or Nutella instead of jam!

Enjoy your homemade Sufganiyot!