Sufganiyot

Name: Sufganiyot
Prep time: 45 min
Cook time: 1 min
Total time: 1 h
Yield: 1
Ingredients: 1 package active dry yeast; 1 tsp. granulated sugar; 1/4 c. granulated sugar; 3 3/4 c. all-purpose flour; 3/4 c. whole milk; 6 tbsp. margarine; 1 tsp. salt; 1/2 tsp. ground nutmeg; 2 large eggs; 4 c. vegetable oil; 1 c. seedless red raspberry jelly; confectioners' sugar

Published: Jun 25, 2007

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Yields:

Prep Time:

45 mins

Cook Time:

1 min

Total Time:

1 hr

Cal/Serv:

260

Sufganiyot, the Israeli name for "jelly doughnut," is a popular Hanukkah food in Israel. We adapted this recipe from The World of Jewish Desserts by Gil Marks, a rabbi and expert in Jewish cookery. (Reprinted by permission of Simon & Schuster Inc.)

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Ingredients

1 package active dry yeast
1 tsp. granulated sugar
1/4 cup granulated sugar
3 3/4 cups all-purpose flour
3/4 cup whole milk
6 Tbsp. margarine
1 tsp. salt
1/2 tsp. ground nutmeg
2 large eggs
4 cups vegetable oil
1 cup seedless red raspberry jelly
confectioners' sugar

Directions

1. Step 1In large bowl, mix yeast, 1 teaspoon granulated sugar, and 1/4 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
2. Step 2With wooden spoon, stir flour, milk, margarine, salt, nutmeg, eggs, and remaining 1/4 cup granulated sugar into yeast mixture until evenly blended (dough will be very sticky). Cover bowl with clean cloth towel, and let dough rise in warm place (80 to 85 degrees F) until doubled, about 1 1/2 hours.
3. Step 3With floured hands, punch down dough. Turn dough onto heavily floured surface; let rest 10 minutes. With floured hands, pat dough 1/2-inch thick. With floured 3-inch round biscuit cutter, cut out as many rounds as possible. Place rounds, about 2 inches apart, on lightly floured cookie sheets. Gently press trimmings together; press and cut as above. Cover and let rise in warm place until doubled, about 1 hour.
4. Step 4In 10-inch skillet, heat oil over medium heat until temperature reaches 375 degrees F on deep-fry thermometer. With wide metal spatula, carefully place 2 or 3 doughnuts in hot oil. Fry until golden brown, about 1 1/2 minutes, turning over once. With large slotted spoon, transfer doughnuts to wire racks lined with paper towels to drain; repeat with remaining dough.
5. Step 5When doughnuts are cool enough to handle, with small sharp knife, pierce doughnuts from 1 side almost to opposite side. Place jelly in decorating bag fitted with 1/4-inch round tip. Squeeze small amount of jelly into each doughnut through slit. Cool doughnuts completely on wire rack. Sprinkle doughnuts with confectioners' sugar to serve.