Sufganiyot are deep fried pillowy jelly donuts, dusted in regular sugar or powdered sugar, and completely irresistible!
Prep Time: 30mins
Cook Time: 12mins
Total Time: 2hrs27mins
1cupwarm water, heated to about 110°F (see note)
1tablespooninstant or rapid-rise yeast(note that this is more than 1 packet)
3cupsall-purpose flour , spooned into measuring cup and leveled-off
2tablespoonsvegetable oil, plus about 2 quarts for frying
1/2cupjam (of your choice), divided
Granulated sugar, for coating
Powdered sugar, for coating
In a small bowl, combine the water and yeast; let sit until foamy, about 5 minutes.
In the meantime, whisk together the flour, powdered sugar, salt, and nutmeg in a large bowl until combined. Set aside.
Add the egg yolks, 2 tablespoons of the oil, and vanilla to the proofed yeast mixture; whisk with a fork until combined.
Add the wet mixture to the flour mixture and stir with a rubber spatula until the dough comes together. (It will be a bit sticky.) Cover the bowl with plastic wrap and let the dough rise on the countertop until doubled in size, 1-2 hours.
Line a baking sheet with a couple layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour.
Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into 1/4-in-thick rectangle, making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed.
Using a sharp two-inch cookie cutter, stamp out as many circles as possible (I always get 24) and transfer to the floured baking sheet, leaving about a 1-inch space between them. Sprinkle the rounds lightly with flour, cover with plastic wrap and let rise 10-15 minutes.
Add enough oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium to 350 degrees F.
Using a flat spatula (don’t use your hands—this will deflate the donuts), carefully transfer 6 dough rounds, one at a time, into the oil. Fry until golden brown, about 1 1/2 minutes per side. (Adjust the heat, if necessary, to maintain the oil temperature between 325-350 degrees F.)
Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
When the donuts are cool enough to handle, make a slit in the sides with a pairing knife to create a pocket. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam inside (careful not to overfill.)
Dust half the donuts generously with powdered sugar and dredge the other half of the donuts in granulated sugar.
Serve warm and enjoy!
Warm water activates the yeast. The temperature doesn't need to be exactly 110 degrees F, just try to get it the temperature of bath water - hot, but if you were to leave your hand in it, it won't have a burning sensation.
For Recipe Tips and Variations, please refer to the full article. And watch the video!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.