Sufganiyot Or Jelly Filled Doughnut Recipe

I don’t know many people who can resist doughnuts, especially if they are filled with jelly. Most Christians wouldn’t consider jelly donuts to be a part of the holiday. However, people who celebrate Hanukkah or teach their children about Jesus’ family traditions, may serve sufganiyot as a way to make the miracle of the oil more meaningful. Here is a sufganiyot or jelly filled doughnut recipe you may want to try during the holiday season.

Ingredients:

1 package dry yeast
1 1/4 cups warm milk (105 to 115 degrees F), divided
4 1/2 to 5 cups all-purpose flour, divided
4 egg yolks
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1/2 cup butter, softened
1/2 cup raspberry or strawberry preserves
Vegetable oil

Instructions:

Dissolve yeast in 1/4 cup of the warm milk. Let it stand for 5 minutes or until completely dissolved.

Combine 1 cup of flour and 1 cup warm milk in a large mixing bowl. It is important that the bowl is large because you will add the other items to it. Mix well and add yeast mixture. Continuing to mix until all is thoroughly combined. Cover and place in a warm area that is free from drafts. Let the dough rest for 30 minutes.

Combine and mix egg yolks, granulated sugar, vanilla extract, and lemon rind in a bowl. Add this to the yeast mixture. Stir in butter and enough flour to make a soft dough. Once it’s mixed well, place it in a well-greased bowl and turn it several times to grease the top. Cover again and let the dough rise until it has doubled in size.

Punch dough down and place it on a lightly floured surface to knead. After kneading it several times, divide the dough in half, making sure to leave one half covered. Take the uncovered half and roll it out to 1/4-inch thickness. With a 2 1/2 inch cutter, cut 24 circles from the dough.

Place 12 of the circles on a lightly greased baking sheet. Place 1/2 teaspoon of preserves or jelly in the center of each circle. Brush edges of each circle with water to help seal the edges. Using the remaining dough circles, place one circle on top of the jelly-filled portions. Seal the doughnuts by pinching the edges of both circles together. Repeat procedure with remaining dough and preserves. Cover and let rise until doubled in bulk.

Once the dough has doubled, pour 2 to 3 inches of oil into a deep fryer and heat to 375 degrees F. Put a few doughnuts in the fryer at a time and cook for about 1 minute on each side. Drain well on paper towels. Sprinkle with confectioners’ sugar. Continue the process until you’ve cooked the entire batch.

These are great when served hot with a glass of milk, as an after dinner dessert, or at parties. So, if you want your Hanukkah celebration or your Christmas party to be more meaningful, give this sufganiyot or jelly filled doughnut recipe a try and let us know what you think.