As part of the Thannukah celebration, I made sufganiot (jam doughnuts) for the Hannukah part of the celebration. Seeing as they were all eaten, I think they came out very well and I will definitely be using the recipe again! The dough can be prepared the night before and left in the fridge before cooking.
Sufganiot (Jam Doughnuts)
Adapted from the Joy of Cooking
Makes about 24- 2.5″ (6cm) doughnuts
Stir in a medium sized bowl:
- 1 cup warm water
- 2/14 teaspoons (14 grams or 2 packets) of dry yeast
Let it stand for about 5 minutes or until the yeast is dissolved.
Add and stir:
- 1 cup all purpose flour
Cover the bowl tightly with plastic wrap and let it rise until it starts bubbling (30-60 minutes).
In a separate large bowl beat until creamy:
- 10 tbsp (142g) unsalted butter (or margarine if you want to make it non-dairy)
Gradually add while beating until light and fluffy:
- 2/3 cup sugar
Add one at a time, beating thoroughly after each one:
- 3 large eggs
- 2 tsp vanilla
- 1 tsp salt
Add the yeast mixture along with:
- 3 1/2 cups all purpose flour
Mix the dough thoroughly until the dough starts to stick and wrap around the dough hook or mixing spoon, this is about 5-10 minutes of good mixing/beating to activate the yeast.
Butter a large bowl, put the dough in and turn it over so all of the dough is lightly covered with butter. Cover the bowl tightly with plastic wrap and let it rise in a warm place until it is doubled in size (about 1.5 to 2 hours). Punch the dough down and then wrap is tightly in plastic wrap and place it in a ziploc bag and refrigerate for at least 3 hours, or overnight.
On a lightly floured surface, roll out the dough to about 1/4″ (7mm) thick and cut 2.5″ (6cm) circles with a cookie cutter or a glass. Place the rounds on a wax paper and place:
- 1 heaping teaspoon of your favorite seedless jam
in the center of the rounds. Beat:
- 1 large egg white
and brush it around the edges of the bottom round and place another round on top. Seal the edges by pushing down or pinching the edges.
You can roll out the scraps of the dough one additional time from the initial cut. Any left over dough, roll into mini dough balls. Let the doughnuts and doughballs rise in a warm place for about 30 minutes. In the meantime get your pot with vegetable oil ready for the frying! The oil should be be bubbling lightly. Test the oil by dropping a few of the dough balls into the oil. They should puff up when they go into the oil. It will take about 1-2 minutes to brown the bottom, them flip it over to do the other side. Pull the dough balls out and open them up to see if the oil is the right temperature and the dough has cooked all the way through.
When it’s ready, do the sufganiot 2-3 at a time in the pot. Place them on a paper towel when they are done to help reduce the oil on them. Dust with powdered sugar and then enjoy!