Sufganiyot (Jelly Doughnuts) Recipe

Name: Sufganiyot (Jelly Doughnuts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1/4 ounce) envelopes dry yeast; 1/4 cup warm water (105 to 115 degrees F); 1 1/2 cups lukewarm milk or 1 1/2 cups soymilk; 3/4 cup sugar; 1 teaspoon salt; 2 eggs; 6 tablespoons shortening or 6 tablespoons margarine; 5 cups flour; oil, for deep frying; 1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly); confectioners' sugar

Servings: persons

2 (1/4 ounce) envelopes dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk or 1 1/2 cups soymilk
3/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons shortening or 6 tablespoons margarine
5 cups flour
oil, for deep frying
1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
confectioners' sugar

1
Sprinkle yeast over warm water and let stand five minutes or until foamy.
2
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
3
Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
4
Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
5
Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
6
Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
7
Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.

827

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (1/4 ounce) envelopes dry yeast, 1/4 cup warm water (105 to 115 degrees F), 1 1/2 cups lukewarm milk or 1 1/2 cups soymilk, 3/4 cup sugar, and more.

Yes, Sufganiyot (Jelly Doughnuts) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sufganiyot (Jelly Doughnuts)

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