SUFGANIYOT, ISRAELI JELLY DONUTS RECIPE RECIPE - (4.6/5)
Provided by á-9642
Number Of Ingredients 10
Steps:
- Place the flour, granulated sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk, then mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes. Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about a 1/2-inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2-inch thick, about 30 minutes. Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot, and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside. Using a flat spatula (don't use your hands-this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. If air bubbles appear in the doughnuts, pierce with the tip of a paring knife. Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds. When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.
SUFGANIYOT (JELLY DOUGHNUTS)
Make and share this Sufganiyot (Jelly Doughnuts) recipe from Food.com.
Provided by brokenburner
Categories Breads
Time 1h4m
Yield 40 doughnuts, 40 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle yeast over warm water and let stand five minutes or until foamy.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 124.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.6, Sodium 69.6, Carbohydrate 22.9, Fiber 0.6, Sugar 8.6, Protein 2.4
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