SUFGANIYOT (JELLY DOUGHNUTS)
Make and share this Sufganiyot (Jelly Doughnuts) recipe from Food.com.
Provided by brokenburner
Categories Breads
Time 1h4m
Yield 40 doughnuts, 40 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle yeast over warm water and let stand five minutes or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
- Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
- Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
- Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
- Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
- Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.
Nutrition Facts : Calories 124.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.6, Sodium 69.6, Carbohydrate 22.9, Fiber 0.6, Sugar 8.6, Protein 2.4
SUFGANIYOT (HANUKKAH JELLY DOUGHNUTS)
This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight.
Provided by blucoat
Categories Yeast Breads
Time 50m
Yield 24 doughnuts
Number Of Ingredients 11
Steps:
- Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.
- Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tablespoons sugar. Knead well, about 5 minutes, working the butter or margarine into the dough and kneading until the dough is elastic. You can also use a food processor fitted with the steel blade to do this, processing about 2 minutes.
- Put the dough on a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.
- Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch thickness. using a 2-inch cookie cutter or floured drinking glass, cut out circles. Let the dough circles rise 15 minutes or more.
- With your hands, gently form the dough circles into balls.
- Pour 2-inches of oil into a heavy pot and heat until very hot, about 375 degrees.
- Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a few minutes, to crisp on the other side. Drain on paper towels.
- Using a turkey baster, a pastry bag, or an injector, inject a teaspoon of jam into each doughnut. Then roll all of them in granulated sugar and serve immediately. You can make larger sufganiyot if you like.
SUFGANIYOT, ISRAELI JELLY DONUTS RECIPE RECIPE - (4.6/5)
Provided by á-9642
Number Of Ingredients 10
Steps:
- Place the flour, granulated sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk, then mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes. Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about a 1/2-inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2-inch thick, about 30 minutes. Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot, and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside. Using a flat spatula (don't use your hands-this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. If air bubbles appear in the doughnuts, pierce with the tip of a paring knife. Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds. When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.
SUFGANIYOT (ORANGE-SCENTED JELLY DOUGHNUTS)
Some Jewish foods take a lifetime to love. It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish. And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring. This may explain why American Jews have enthusiastically embraced a Hanukkah treat popular in Israel, sufganiyot, or, as we know them, jelly doughnuts. Fragrant with sugar and jam, sufganiyot (the plural of sufganiya) have become a sweeter symbol of the holiday, especially for children.
Provided by Julia Moskin
Categories dessert
Time 5h30m
Yield 12 doughnuts
Number Of Ingredients 12
Steps:
- Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.
- In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well. With mixer running, gradually add flour. Mix until dough is soft, smooth and elastic, adding flour if dough seems very sticky, 3 to 5 minutes. Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky, but will firm up in refrigerator. Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.
- On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place 30 minutes.
- In a heavy pot, heat 3 inches of oil to 365 degrees; when hot enough, a small piece of dough will brown on bottom in 30 seconds. If too hot, doughnuts will brown outside before cooking through. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and dust with sugar while still warm. Let oil come back to 365 degrees between batches.
- If you have a pastry bag, fit with a small round tip and spoon jam into bag. When doughnuts are cool enough to handle, use tip of bag (or pointed tip of a serrated knife) to make a hole in bottom of doughnut. Squeeze or use a small spoon to nudge 1/2 teaspoon jam into hole. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 11 grams, TransFat 0 grams
More about "sufganiyot israeli jelly donuts recipes"
SUFGANIYOT (ISRAELI DONUTS) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishCategory DessertsServings 24Total Time 45 mins
- Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
- Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
- Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
SUFGANIYOT (JELLY DOUGHNUTS) | RECIPE - KOSHER.COM
From kosher.com
Servings 16Category Desserts
BEST SUFGANIYOT RECIPE - HOW TO MAKE ISRAELI JELLY …
From food52.com
Reviews 2Servings 24Cuisine AmericanCategory Dessert
SUFGANIYOT (ISRAELI JELLY DOUGHNUTS) - TABLET MAGAZINE
From tabletmag.com
HOW TO MAKE SUFGANIYOT - UNPACKED - FROM THE GRAPEVINE
From jewishunpacked.com
SUFGANIYOT (JELLY DONUTS) | ISRAEL NATIONAL NEWS - ARUTZ SHEVA
From israelnationalnews.com
SUFGANIYOT (JELLY-FILLED DONUTS) | JEWISH WOMEN'S ARCHIVE
From jwa.org
SUFGANIYOT, THE OTHER TASTY, FRIED TREAT THAT SYMBOLIZES THE …
From berkshireeagle.com
SUFGANIYOT - GOOD HOUSEKEEPING
From goodhousekeeping.com
SUFGANIYOT - TRADITIONAL ISRAELI JELLY DONUTS FOR CHANUKAH
From recipes.sparkpeople.com
BEST SUFGANIYOT (CHALLAH DONUTS) RECIPE - HOW TO MAKE SUFGANIYOT
From parade.com
HOW TO MAKE SUFGANIYOT, ISRAELI JELLY DOUGHNUTS, FOR HANUKKAH
From lancasteronline.com
SUFGANIYOT | JELLY DONUTS | EAT THE LOVE
From eatthelove.com
FRYING UP JELLY DONUTS FOR HANUKKAH: THE STORY OF SUFGANIYOT
From kcet.org
DIY: HANUKKAH SUFGANIYOT (MINI DOUGHNUTS) — OUR HAPPY TRIBE
From ourhappytribe.net
SUFGANIYOT (JELLY DONUTS) RECIPE - OH NUTS BLOG
From ohnuts.com
JELLY DONUTS (SUFGANIYOT) – LA TOURANGELLE
From latourangelle.com
SUFGANIYOT (ISRAELI JELLY DONUTS)
From greatist.com
HANUKKAH JELLY DOUGHNUTS RECIPE (SUFGANIYOT) - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE JELLY DOUGHNUTS IN MINUTES ARE THE OTHER HANUKKAH …
From forward.com
SUFGANIYOT RECIPE - ISRAELI JELLY DONUTS - TABLET MAGAZINE
From tabletmag.com
THE MOST INSANE AND EXOTIC DOUGHNUTS (SUFGANIYOT) YOU NEED TO …
From jewinthecity.com
ISRAELI JELLY DONUTS "SUFGANIYOT" - SIMMER + SAUCE
From simmerandsauce.com
SUFGANIYOT - THE TASTE OF KOSHER
From thetasteofkosher.com
SUFGANIYOT (JELLY DONUTS) | RECIPE - KOSHER.COM
From kosher.com
SUFGANIYOT (JELLY DONUTS) RECIPE - HALLMARK IDEAS & INSPIRATION
From ideas.hallmark.com
SUFGANIYOT RECIPE (ISRAELI JEWISH FILLED DONUTS) | WHATS4EATS
From whats4eats.com
JELLY DONUTS (SUFGANIYOT) | THE JEWISH COOKBOOK BY LEAH KOENIG
From coolfooddude.com
SUFGANIYOT: TRADITIONAL HANUKKAH JELLY DONUTS - OMG! YUMMY
From omgyummy.com
SUFGANIYOT (ISRAELI DONUTS) RECIPE - RECIPES.NET
From recipes.net
SPECTACULAR SUFGANIYOT FOR A FRIED AND FABULOUS HANUKKAH
From yummly.com
ISRAELI JELLY DONUTS OR SUFGANIYOT - ALL WAYS DELICIOUS
From allwaysdelicious.com
SUFGANIYOT (JELLY DOUGHNUTS): THE ISRAEL FOREVER FOUNDATION
From israelforever.org
VIENNA'S JELLY DOUGHNUTS & URI SCHEFT'S ... - JEWISH VIENNESE FOOD
From jewishviennesefood.com
RECIPE FOR SUFGANIYOT (JELLY DOUGHNUTS) | ALMANAC.COM
From almanac.com
HOW TO MAKE SUFGANIYOT: ISRAELI JELLY FILLED DONUTS
From makeandtakes.com
HOW TO MAKE JELLY DOUGHNUTS (SUFGANIYOT) - KITCHN
From thekitchn.com
ISRAELI SUFGANIYOT | REFORM JUDAISM
From reformjudaism.org
SUFGANIYOT, THE HANUKKAH TREAT THAT'S EVEN BETTER THAN LATKES
From chatelaine.com
You'll also love