SUFGANIOT (JEWISH JELLY DOUGHNUTS)

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Sufganiot (Jewish Jelly Doughnuts) image

Make and share this Sufganiot (Jewish Jelly Doughnuts) recipe from Food.com.

Provided by Brenda.

Categories     Breads

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 (1/4 ounce) package dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons butter, softened
apricot preserves or strawberry preserves
vegetable oil
sugar

Steps:

  • Mix together the yeast, 2 tablespoons of the sugar, and the milk.
  • Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
  • Knead the dough until it forms a ball.
  • Add the butter or margarine.
  • Knead some more, until the butter is well absorbed.
  • Cover with a towel and let rise overnight in the refrigerator.
  • The next day, roll out the dough to a thickness of 1/8 inch.
  • Cut the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
  • Take 1/2 teaspoon of preserves and place in center of 12 rounds.
  • Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best.
  • Let rise for about 30 minutes.
  • Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
  • Roll the doughnuts in sugar.

John Ritter
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These doughnuts were a bit too greasy for my taste, but they were still pretty good. I think I'll try frying them for a shorter amount of time next time.


Hubof Brands
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I had some trouble getting the doughnuts to rise properly, but they still tasted good. I think I'll try using a different yeast next time.


Beauty ogbekile Esther ogbekile
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These doughnuts were a bit too sweet for my taste, but they were still pretty good. I think I'll try making them again with less sugar next time.


Mahima Akter
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I've been making these doughnuts for years, and they're always a hit. They're the perfect balance of sweet and savory, and the jelly filling is always a hit.


Henos Nakuci
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I made these doughnuts for my kids and they loved them! They're the perfect size for little hands, and the jelly filling is always a crowd-pleaser.


Dominic Richardson
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These doughnuts were a bit more work than I expected, but they were worth it. They're the perfect treat for a special occasion.


Engineer Asif Talukder
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I'm not a big fan of doughnuts, but these were really good! The dough was light and fluffy, and the jelly filling was just the right amount of sweetness.


Rb Saha
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These doughnuts were delicious! I especially liked the jelly filling. I'll definitely be making them again.


Menuka limbu
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These doughnuts were a bit too greasy for my taste, but they were still pretty good. I think I'll try frying them for a shorter amount of time next time.


Micky Orchid
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I had some trouble getting the doughnuts to rise properly, but they still tasted good. I think I'll try using a different yeast next time.


rebeca anabell gonzalez cordonero
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These doughnuts were a bit too sweet for my taste, but they were still pretty good. I think I'll try making them again with less sugar next time.


Godbless Sarah
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I've been making these doughnuts for years, and they're always a hit. They're the perfect balance of sweet and savory, and the jelly filling is always a hit.


christina velez
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I made these doughnuts for my kids and they loved them! They're the perfect size for little hands, and the jelly filling is always a crowd-pleaser.


Gummypow123 Gummypow123
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These doughnuts were a bit more work than I expected, but they were totally worth it. They're the perfect treat for a special occasion.


Rune Cornwall
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I'm not a big fan of jelly doughnuts, but these were surprisingly good! The dough was so soft and pillowy, and the jelly filling was just the right amount of sweetness.


mano Girl
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These sufganiyot were a hit at my Hanukkah party! They were light and fluffy, with a perfect jelly filling. I'll definitely be making them again next year.