Description
Learn how to make irresistible Sufganiyot, traditional jelly doughnuts that are fluffy, sweet, and filled with luscious raspberry jam. Perfectly fried to golden perfection and coated in sugar, these homemade treats are a delightful dessert or festive snack.
Ingredients
Scale
Dough:
- 1 packet active dry yeast (7 g)
- 1 cup warm water (110°F/45°C)
- ¼ cup sugar (plus 1 teaspoon for rolling)
- 3 cups all-purpose flour
- 2 large eggs
- ¼ cup unsalted butter (room temperature)
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
Filling and Frying:
- 1 cup seedless raspberry jam (or other fruit jam)
- 4 cups vegetable oil (for frying)
Instructions
- Activate Yeast: In a bowl, combine the active dry yeast and warm water. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Mix Ingredients: Add ¼ cup sugar to the yeast mixture and stir gently. In a separate bowl, whisk together the flour, eggs, butter, nutmeg, and salt until combined.
- Knead Dough: Pour the yeast mixture into the flour mixture and knead by hand or with a stand mixer until the dough is smooth and elastic, about 8-10 minutes.
- First Rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Shape Doughnuts: On a floured surface, roll out the dough and cut into circles about 3 inches in diameter.
- Fill and Shape: Place a teaspoon of raspberry jam on half of the dough circles. Cover each with another circle and press edges to seal, forming doughnuts.
- Second Rise: Allow the shaped doughnuts to rise again for 30 minutes, covered, in a warm spot.
- Heat Oil: In a deep pan or skillet, heat vegetable oil over medium heat until it reaches about 350°F (175°C).
- Fry Doughnuts: Carefully fry the doughnuts in batches, cooking each side for 2-3 minutes until golden brown and cooked through.
- Drain and Sugar Coat: Remove doughnuts from oil and drain excess oil on paper towels. While still warm, roll them in sugar to coat evenly.
Notes
- Make sure the water is warm, not hot, to properly activate the yeast without killing it.
- Do not overfill the doughnuts with jam to prevent leakage during frying.
- Maintain oil temperature to ensure even cooking and prevent greasy doughnuts.
- Use room temperature butter for easier incorporation into the dough.
- You can substitute raspberry jam with strawberry, apricot, or any preferred fruit jam.
- Store leftover doughnuts in an airtight container at room temperature and consume within 2 days for best freshness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Jewish
