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jelly doughnuts (sufganiyot)
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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 140 minutes

Servings: 12


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Step 1

In a small bowl, add the yeast to the warm water to dissolve. Set aside.In the bowl of a standing mixer or with a handheld mixer at low speed, combine milk, butter, 1/4 cup sugar, egg yolks, vanilla, salt, yeast mixture and 3 cups of flour. Beat until well combined and smooth. Stir in another 1/2 cup flour until the dough is smooth. Place dough in a greased bowl and turn once to make sure dough is greased on all sides. Cover with a towel and let rise in a warm place until doubled (1 hour).

Step 2

After an hour (when dough appears to have doubled), punch dough down and cut in half. Roll out each half of the dough on a flour board to 1/4" thickness. Use a 1/2" cookie cutter or a small floured glass to cut out circles. Place each circle on a greased baking sheet or sheet lined with a Silpat mat. Place 1/2 tsp. of jelly or preserves in the center of the circles. Brush around the edges of each circle with the beaten egg white.

Step 3

Roll out the remaining half of the dough, making more dough circles. Top each jelly circle with a plain circle of dough. Press the edges together tightly. Cover with a towel and let rise for 45 minutes.

Step 4

Heat oil in electric fryer to 375 degrees. While oil is heating, place the remaining cup of sugar in a shallow bowl or wide pie dish. Fry doughnuts a few at a time (be careful not to crowd them) for 2 minutes on each side. Drain on paper towels and roll in remaining sugar while still warm. Enjoy!!!