Best 2 Hanukkah Sufganiyot Jelly Doughnuts Recipes
**Hanukkah Sufganiyot (Jelly Doughnuts): A Sweet Treat for the Festival of Lights**
As the joyous festival of Hanukkah approaches, the air fills with the sweet aroma of sufganiyot, also known as jelly doughnuts. These delectable treats are a traditional part of the Hanukkah celebration, symbolizing the miracle of the oil that burned for eight nights in the Temple of Jerusalem. Indulge in the delightful journey of preparing these mouthwatering sufganiyot with our collection of recipes. Discover the classic sufganiyot filled with sweet jelly, the indulgent chocolate-filled version, and the unique savory sufganiyot filled with cheese. Each recipe provides step-by-step instructions, ensuring that every bite is a perfect balance of flavors and textures. Whether you're a seasoned baker or just starting your culinary adventure, our recipes will guide you in creating these delectable treats that will bring joy and warmth to your Hanukkah celebrations.
HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 20
Number Of Ingredients 10
Steps:
- In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
- Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
- On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
- In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
- Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
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.
Tips:
- Use warm milk to activate the yeast and speed up the rising process.
- Knead the dough until it is smooth and elastic, about 10 minutes. This will help develop the gluten and create a strong dough that will hold its shape.
- Let the dough rise in a warm place until it has doubled in size, about 1 hour. This will give the yeast time to produce gas and create a light and airy dough.
- Roll out the dough to a thickness of 1/4 inch. This will ensure that the doughnuts are cooked evenly.
- Cut out the doughnuts using a 3-inch round cutter. This will ensure that they are all uniform in size.
- Fill the doughnuts with your favorite jelly or jam. You can also add other fillings, such as chocolate chips, nuts, or fruit.
- Heat the oil to 350 degrees Fahrenheit before frying the doughnuts. This will help prevent them from sticking to the pan and will also create a crispy crust.
- Fry the doughnuts for 2-3 minutes per side, or until they are golden brown. This will ensure that they are cooked through.
- Drain the doughnuts on paper towels to remove any excess oil.
- Dust the doughnuts with powdered sugar or cinnamon sugar while they are still warm. This will give them a sweet and flavorful coating.
Conclusion:
Hanukkah sufganiyot are a delicious and traditional Jewish treat that can be enjoyed by people of all ages. They are easy to make and can be filled with a variety of fillings, making them a versatile dessert that can be customized to suit any taste. Whether you are celebrating Hanukkah or just looking for a sweet and satisfying treat, sufganiyot are sure to please.
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