chanukah donuts

These jelly filled donuts are called Sufganiyot in Hebrew and are traditional to eat during Chanukah. They are pillowy fried balls of dough, that are stuffed with raspberry filling and dusted with confectioners sugar.

Super Fluffy Hanukkah Jelly Donuts

water (not boiling)

tsp yeast

sugar

tbsp orange zest

tbsp vanilla extract

eggs (large)

vegetable oil

all purpose flour

tsp baking powder

tsp kosher salt

oz vegetable oil

Raspberry

Confectioners sugar

In a large mixing bowl, mix the warm water with the yeast and leave to sit until it froths, about 10 minutes.

Add sugar, zest, vanilla, eggs, and oil to the bowl and mix until well combined.

Add flour, baking powder, and salt, and knead or mix on medium for 5 minutes until a soft, non sticky dough forms. You will know the dough is ready when it separates easily from the bowl, or when it stops sticking to your rolling surface. Add in more flour by a 1/4 cup if you need to while mixing if the dough is too sticky, but you should be fine with just 5 1/2 cups.

Leave the dough in the bowl to rise for 1 hour I a warm place with a clean kitchen towel over the bowl.

When the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. Punch it down and roll it out into a rectangle- 3/4 of an inch in thickness.

Using a 3 inch round cookie cutter cut out circles, and set aside on  parchment paper lined cookie sheets. Gather scraps and repeat.

You can alternatively take pieces of dough and roll them into balls and let them rise instead of rolling out the dough and cutting shapes. If you have a kitchen scale its best to measure out the dough at about 60-65 grams (about the size of a golf ball).

Let the circles or balls rise for another 45 mins to an hour.

Using a deep fryer or a large stock pot, heat your oil to 350 degrees F. When the oil is ready, fry the donuts for 30 seconds on each side or until golden brown.

Remove donuts from oil, and drain on a cookie sheet or paper towel to remove excess oil.

Once cooled, fill the donuts with jelly- the easiest way to do this is with a squeeze bottle. Fill the bottle with jelly, stick the tip into the donut and squeeze.

Top donuts with confectioners sugar. Serve immediately.

Make donuts

My granddaughters love making donuts every year and I needed to find a new recipe and this sounds great. 
I have not made this recipe yet and plan on it this week. 
Can this dough have a cold rise so I can make it the night before?
Thank you 
Joanne

It cane out absolutely delicious, thank you for the recipe!!! I was out of rasb jam and filled mine with lemon pastry cream. It was an absolute deliciousness. The dough is very easy to work with, I had to add another 1/2 cup of flour so. Thank you for sharing and spreading the holiday spirit. Happy Hanukkah!!

Thanks for posting this recipe, although I haven’t given this recipe a try yet, it does look wonderful. From what I’ve read, raspberry is traditionally and I do love it. I make homemade jams and unfortunately couldn’t get my hands on any local Oregon raspberries this year. Do have blackberry and cherry on hand ,but might hit up the local farmers market in search of some raspberry jam. Will let you know how they turn out.

After a sufganiyot fail last year, I was determined to get it right this time. This recipe delivered! I did need to add more flour (although I also halved the recipe and might not have been 100% accurate with my measuring, so my batch could have been wetter than it was meant to be) but they came out delicious and perfectly fluffy. Will definitely make again!

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Super Fluffy Hanukkah Jelly Donuts

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