Surprise your family with a platter of homemade sufganiyot, Israeli-style Berliners! The process takes a little time, but biting into a fresh, warm doughnut is worth it. Fill them with cherry or blackberry preserves and sprinkle with a sweet dusting of powdered sugar. They are a scrumptious dessert or snack. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Sufganiyot, Israeli-Style Jelly Doughnuts Sufganiyot, Israeli-Style Jelly Doughnuts Recipe | PT2H30M Serves 12 Ingredients: 2 Cups All-Purpose Flour 0.25 Cup Granulated Sugar 1 Packet Active Dry Yeast 0.5 Teaspoon Fine Sea Salt 2 Large Egg Yolks 0.75 Cup Warm Milk 2 Tablespoons Unsalted Butter 6 Cups Canola Oil 0.66 Cup Jam Or Jelly 1 Cup Powdered Sugar In a stand mixer, add flour, sugar, yeast & salt and whisk to combine. Use the hook attachment on medium-low speed and mix in yolks and milk until a dough forms, about 1 minute. Increase speed to medium-high, add butter and mix until dough is smooth & elastic, about 5 minutes. Coat a large bowl with cooking spray. Form the dough into a ball and place in the bowl, turning it to coat in the oil. With a sheet of plastic wrap, cover bowl and let dough rise in a warm place until its size has doubled, about 1-1 1/2 hours. Sprinkle a sheet pan lightly with flour and set aside. Punch the dough down and transfer to a lightly-floured work surface. Roll dough until it is about 1/4-inch thick. Use a 2-inch biscuit cutter to cut out as many circles as possible. Arrange on prepared sheet pan 1/2 -inch apart. Repeat steps until about 30 circles are on the sheet pan. Cover with a sheet of plastic wrap and let rise until about 1/2- inch thick, about 30 minutes. In a Dutch oven over medium heat, heat oil until it registers 350 degrees on a deep-frying thermometer. Meanwhile, on another sheet pan, add a layer of paper towels and top with a wire rack. Set aside. Fit a pastry bag with a 1/4-inch round tip and fill with jam or jelly. Set aside. Use a flat spatula to transfer 6 dough circles, one at a time, into the oil. Leave a space of at least 1 inch between each one and keep the oil temperature at 350 degrees. Fry the doughnuts until the bottoms are golden brown, about 1-2 minutes. Use a fork to flip the doughnuts and fry until the other side is golden brown, another 1-2 minutes. With a slotted spoon, transfer doughnuts to prepared sheet pan to cool. Repeat steps until all doughnuts are fried and cooled. Use a paring knife to puncture the side of each cooled doughnut, forming a pocket in the center. Place the pastry tip into each doughnut and pipe in about 1 teaspoon of jam or jelly. Use a fine-mesh sieve to dust doughnuts with powdered sugar.

All Rights Reserved, Copyright of RecipeSavants 2021

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share