Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 20
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
- Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
- Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/8 inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 (2-inch) rounds, dipping cutter in flour as needed to prevent sticking. Reroll scraps; cut out about 16 more rounds.
- Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
- Heat a few inches of oil in a large, heavy pot until it reaches 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 or 5, carefully slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute (doughnuts will fry very quickly and puff up). Using a slotted spoon, transfer doughnuts to paper towels to drain.
- Place remaining 1/2 cup sugar in a medium bowl.While doughnuts are still hot, dip them in sugar, turning to coat. Serve immediately.
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Dave Banks35
[email protected]I would not recommend this recipe. The sufganiyot were dry and tasteless. I ended up throwing them away.
Tariq Cheema
[email protected]These sufganiyot were a complete disaster. They were dense and greasy, and the filling was bland. I don't know what went wrong.
Alizai Khan
[email protected]I had some trouble getting the sufganiyot to rise properly. I think I might have overproofed them. But even though they weren't perfect, they still tasted good.
junide mollick
[email protected]These sufganiyot were a little too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Innocent Aexer
[email protected]I've never had sufganiyot before, but I'm so glad I tried this recipe. They were absolutely delicious! I'll definitely be making them again.
Roger Kehew
[email protected]These sufganiyot were a bit more work than I expected, but they were definitely worth it. They were the perfect treat for Hanukkah.
Arshad UK Arshad
[email protected]I'm not much of a baker, but I was able to make these sufganiyot without any problems. They were a little messy to fry, but it was worth it. They were so good!
Estther Aggrey
[email protected]These sufganiyot were so easy to make and they turned out so delicious! I used a raspberry jam filling and they were perfect. My family loved them.
Audrina Spudis
[email protected]I've made sufganiyot before, but this recipe is by far the best. The instructions were clear and easy to follow, and the results were amazing. The sufganiyot were golden brown and perfectly cooked.
Masande Zanele Khoza
[email protected]These sufganiyot were a hit at my Hanukkah party! They were light and fluffy, with a perfectly crispy exterior. The filling was also delicious and flavorful. I will definitely be making these again next year.