Sufganiyot (Jelly Doughnuts)
Jelly Doughnuts are a staple dessert for Hannukah. Fun, and easy to make at home, this recipe starts with a basic Challah dough, and produces about 18 jelly doughnuts!
1 tbsp dry active yeast
1/4 cup warm water
1/4 cup melted, cooled butter
1/3 cup sugar (plus more for dusting)
2 large eggs
3 + cups flour
1 tsp salt
1/8 tsp nutmeg
1 quart vegetable oil (for frying)
1/2 cup jam or jelly (I used black raspberry)
In a large bowl, add the yeast to the warm water and let sit about 5 minutes. Meanwhile, combine the butter sugar and eggs and stir well. Add this mixture to the yeast and stir well.
Combine the flour, nutmeg, and salt, and add to the yeast, egg, sugar and butter mixture. Stir to form a soft but cohesive dough.
Turn out onto a lightly floured surface and knead till smooth and shiny, about 5 minutes.
Place in a lightly greased bowl, cover and let proof for about 90 minutes or until doubled in size. If you’ve got a proofing option on your oven, use it!
Roll out to 1/2 inch thickness and cut into 2″ rounds. Place on parchment paper and return to a warm place for second rising. (about 30 minutes)
Meanwhile, heat your oil to 360 degrees in a heavy (cast iron) skillet or dutch oven. Should be a couple of inches deep, depending on the size of your pot. Don’t let the oil go over 375 degrees!
Carefully fry about half a dozen at a time. THESE COOK FAST! Turn over as soon as they puff and reach a deep golden color. (about 60 seconds in my experience)
Place on a paper towel lined rack to cool slightly before dusting with sugar. The best way to do this is to shake the doughnuts in a zip lock bag of granulated sugar.
When all the doughnuts are fried and sugared, cut a small slit in the side of each and using either a spoon or a pastry bag, fill the doughnuts with the jam.