Best 2 Sufganiyot Hanukkah Jelly Doughnuts Recipes
Indulge in the sweet tradition of Hanukkah with Sufganiyot, the delectable jelly doughnuts that are a beloved part of the Jewish holiday. These delightful treats, also known as Hanukkah doughnuts, are a hallmark of the eight-day festival of lights. With their golden-brown exterior, airy and fluffy interiors, and irresistible jelly fillings, Sufganiyot are a true celebration of the season. Join us on a culinary journey as we explore the art of making these traditional doughnuts, complete with three unique recipes that cater to a variety of dietary needs and preferences. From a classic jelly-filled Sufganiyot to a gluten-free and vegan option, we have something for everyone to enjoy. Get ready to embark on a delightful adventure, creating memories and savoring the sweetness of Hanukkah with every bite of these enchanting doughnuts.
Check out the recipes below so you can choose the best recipe for yourself!
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 fresh yeast for the best results. If using active dry yeast, proof it in warm water with a pinch of sugar before adding it to the dough.
- Knead the dough until it is smooth and elastic, about 10 minutes. This will help to develop the gluten in the dough, which will give the sufganiyot a chewy texture.
- Let the dough rise in a warm place until it has doubled in size, about 1 hour. This will give the yeast time to ferment and produce carbon dioxide gas, which will cause the dough to rise.
- When frying the sufganiyot, use a deep fryer or a large saucepan filled with at least 3 inches of oil. This will help to prevent the sufganiyot from sticking to the bottom of the pan and burning.
- Fry the sufganiyot in batches until they are golden brown on all sides, about 2-3 minutes per batch. Do not overcrowd the pan, as this will cause the oil temperature to drop and the sufganiyot to cook unevenly.
- Drain the sufganiyot on paper towels to remove excess oil. Then, fill them with your favorite jelly or jam using a pastry bag fitted with a star tip.
- Dust the sufganiyot with powdered sugar before serving.
Conclusion:
Sufganiyot are a delicious and festive Hanukkah treat that are sure to please everyone at your table. With a little planning and preparation, you can easily make these delicious doughnuts at home. So what are you waiting for? Give this recipe a try today!
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