SUFGANIYOT (JELLY DOUGHNUTS)
Provided by Jeanne Sauvage
Categories Dessert Fry Hanukkah Wheat/Gluten-Free Jam or Jelly Pastry
Yield About 20 doughnuts
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the 1 tsp sugar into the warm water until dissolved. Whisk in the yeast until dissolved. Set aside to proof. The mixture will get foamy. If your kitchen is warm, the mixture may foam quickly-watch it to make sure it doesn't overflow the bowl.
- In a medium bowl, mix together the all-purpose flour, salt, xanthan gum, baking powder, and 1/4 cup/50 g of the sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the egg, butter, and yeast mixture on low speed for a few seconds to combine. Add the flour mixture and beat for a few seconds to combine. Increase the speed to high and beat for 3 minutes longer.
- Grease a large bowl with oil. Scrape the dough into the oiled bowl and cover with plastic wrap. Let the dough stand in a warm, draft-free place until nearly double in bulk, about 1 hour.
- Liberally dust your rolling surface with tapioca flour. Line two cookie sheets with waxed paper. These will be your holding trays for the cut dough. Place the dough on the floured surface and dust with tapioca flour. Gently roll the dough to about 1/8 in/6 mm thick. With a 2 1/4-in/5.75-cm cookie cutter, cut out as many rounds as possible, dipping the cutter into tapioca flour before each cut. With a spatula dipped in tapioca flour, scoop up the rounds and place on the prepared sheets, spacing them at least 1 in/2.5 cm apart. Flour your hands with tapioca flour, gather the remaining dough, and squish it a few times to smooth it out, then repeat the process until all the dough is used. Try to do this in as few batches as you can. It's fine if some of the last cut rounds have some folds. You should aim for 40 rounds (you need an even amount).
- Using a pastry brush, brush off as much tapioca flour as you can from the cut rounds. Place 1/4 tsp jam in the center of half of the rounds. With a finger dipped in water, moisten the dough around the jam. Set a plain round on top of each jam-covered round. Press around the edges to seal, then push the edges toward the center so each doughnut is fat and fluffy. You may also want to bring the cookie cutter down around the perimeter of each doughnut to cut off any extra dough sticking out from the circle and to further seal the sides. Let the doughnuts stand in a warm, draft-free place until they are puffy and about double in bulk, about 1 hour.
- About 30 minutes before the doughnuts have risen fully, pour 3 to 4 in/7.5 to 10 cm of oil into a deep, heavy-bottomed 2-qt/2-L saucepan. Heat over medium-high heat until the oil reaches 375°F/190°C on a candy thermometer. Have ready one or two platters lined with paper towels.
- Using the spatula, carefully lower the doughnuts into the hot oil. Cook only as many doughnuts as will fit comfortably in your pan, allowing some space between them so that they can fry all the way around. As you place the doughnuts in the oil, the oil will start to foam-this means that the doughnuts are cooking. Fry the doughnuts until brown on one side, about 40 seconds, then turn and fry until the doughnuts are brown on the second side, and puffed and golden, about 20 seconds. With tongs, remove the doughnuts from the oil and place on the paper towels to drain. Allow the oil to return to 375°F/190°C, and repeat until all the doughnuts are fried. Be sure to monitor the oil so that the temperature remains constant; you may need to adjust the heat as you fry each batch. You don't want the oil to go above 380°F/193°C, because the doughnuts will burn before they are cooked through.
- Set a wire rack over a cookie sheet. Place the remaining 1/2 cup/100 g sugar in a bowl. Gently roll each warm doughnut in the sugar until coated. Set on the rack to cool completely.
- Doughnuts made with yeasted dough are best eaten the day they are fried. Only make as many as you plan to eat that day. The dough may be stored in the refrigerator for up to 2 days.
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
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.
SUFGANIOT (HANUKKAH JELLY DOUGHNUTS)
These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party.
Provided by Mirj2338
Categories Yeast Breads
Time 50m
Yield 42 doughnuts
Number Of Ingredients 14
Steps:
- Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.
- Blend well and stir in most of the flour to form a soft dough.
- Knead by hand, machine or in bread machine (dough setting), adding flour as needed.
- The dough should have some body, not too slack, supple, smooth and elastic.
- Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.
- If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.
- If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.
- Otherwise, roll dough out to about three-quarters of an inch.
- Using a two and half inch or three inch biscuit cutter, cut out rounds.
- Cover and let sit 15 minutes while heating oil.
- In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.
- Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.
- Turn over once and finish frying the other side.
- Lift doughnuts out using a slotted spoon and drain well on paper towels.
- To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.
- Test oil temperature: It's a good idea to try frying one doughnut to start with.
- Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.
SUFGANIYOT (ORANGE-SCENTED JELLY DOUGHNUTS)
Some Jewish foods take a lifetime to love. It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish. And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring. This may explain why American Jews have enthusiastically embraced a Hanukkah treat popular in Israel, sufganiyot, or, as we know them, jelly doughnuts. Fragrant with sugar and jam, sufganiyot (the plural of sufganiya) have become a sweeter symbol of the holiday, especially for children.
Provided by Julia Moskin
Categories breakfast, snack, dessert
Time 5h30m
Yield 12 doughnuts
Number Of Ingredients 12
Steps:
- Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.
- In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well. With mixer running, gradually add flour. Mix until dough is soft, smooth and elastic, adding flour if dough seems very sticky, 3 to 5 minutes. Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky, but will firm up in refrigerator. Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.
- On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place 30 minutes.
- In a heavy pot, heat 3 inches of oil to 365 degrees; when hot enough, a small piece of dough will brown on bottom in 30 seconds. If too hot, doughnuts will brown outside before cooking through. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and dust with sugar while still warm. Let oil come back to 365 degrees between batches.
- If you have a pastry bag, fit with a small round tip and spoon jam into bag. When doughnuts are cool enough to handle, use tip of bag (or pointed tip of a serrated knife) to make a hole in bottom of doughnut. Squeeze or use a small spoon to nudge 1/2 teaspoon jam into hole. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 11 grams, TransFat 0 grams
More about "sufganiyot israeli jelly donuts food"
SUFGANIYOT (ISRAELI DONUTS) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishCategory DessertsServings 24Total Time 45 mins
- Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
- Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
- Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
BEST SUFGANIYOT RECIPE - HOW TO MAKE ISRAELI JELLY …
From food52.com
Reviews 2Servings 24Cuisine AmericanCategory Dessert
HOW TO MAKE SUFGANIYOT: ISRAELI JELLY FILLED DONUTS
From makeandtakes.com
Estimated Reading Time 6 mins
SUFGANIYOT (JELLY DOUGHNUTS) | RECIPE - KOSHER.COM
From kosher.com
Servings 16Category Desserts
SUFGANIYOT (JELLY DONUTS) | RECIPE - KOSHER.COM
From kosher.com
ISRAELI SUFGANIYOT | REFORM JUDAISM
From reformjudaism.org
HOW TO MAKE JELLY DOUGHNUTS (SUFGANIYOT) - KITCHN
From thekitchn.com
TRADITIONAL SUFGANIYOT JELLY DOUGHNUTS - DOUGHNUTS
From chabad.org
SUFGANIYOT - GOOD HOUSEKEEPING
From goodhousekeeping.com
SUFGANIYOT (JELLY DONUTS) RECIPE | OH NUTS BLOG
From ohnuts.com
SUFGANIYOT (JELLY DONUTS) RECIPE - HALLMARK IDEAS
From ideas.hallmark.com
SUFGANIYOT - TRADITIONAL ISRAELI JELLY DONUTS FOR CHANUKAH
From recipes.sparkpeople.com
SUFGANIYOT - THE TASTE OF KOSHER
From thetasteofkosher.com
SUFGANIYOT RECIPE (ISRAELI JEWISH FILLED DONUTS)
From whats4eats.com
SUFGANIYOT (DOUGHNUTS) | INTERNATIONAL ... - SUPPORT ISRAEL TODAY
From ifcj.org
HOMEMADE JELLY DOUGHNUTS IN MINUTES ARE THE OTHER HANUKKAH …
From forward.com
SUFGANIYOT (ISRAELI JELLY DOUGHNUTS) - TABLET MAGAZINE
From tabletmag.com
FRYING UP JELLY DONUTS FOR HANUKKAH: THE STORY OF SUFGANIYOT
From kcet.org
SUFGANIYOT | JELLY DONUTS | EAT THE LOVE
From eatthelove.com
ISRAELI JELLY DONUTS "SUFGANIYOT" - SIMMER + SAUCE
From simmerandsauce.com
SUFGANIYOT: TRADITIONAL HANUKKAH JELLY DONUTS - OMG! YUMMY
From omgyummy.com
VIENNA'S JELLY DOUGHNUTS & URI SCHEFT'S SUFGANIYOT (RECIPE) …
From jewishviennesefood.com
EASY SUFGANIYOT RECIPE FOR HANUKKAH - EVERYDAY JEWISH MOM
From everydayjewishmom.com
SUFGANIYOT RECIPE - ISRAELI JELLY DONUTS - TABLET MAGAZINE
From tabletmag.com
BEST SUFGANIYOT (CHALLAH DONUTS) RECIPE - HOW TO MAKE SUFGANIYOT
From parade.com
SUFGANIYOT (ISRAELI DONUTS) RECIPE - RECIPES.NET
From recipes.net
ISRAELI JELLY DONUTS OR SUFGANIYOT - ALL WAYS DELICIOUS
From allwaysdelicious.com
JELLY SUFGANIYOT (DOUGHNUTS) - RECIPES - JEWISH KIDS - CHABAD
From chabad.org
SPECTACULAR SUFGANIYOT FOR A FRIED AND FABULOUS HANUKKAH
From yummly.com
SUFGANIYOT (JELLY DOUGHNUTS): THE ISRAEL FOREVER FOUNDATION
From israelforever.org
HANUKKAH JELLY DOUGHNUTS RECIPE (SUFGANIYOT) - THE SPRUCE EATS
From thespruceeats.com
DIY: HANUKKAH SUFGANIYOT (MINI DOUGHNUTS) — OUR HAPPY TRIBE
From ourhappytribe.net
SUFGANIYOT, THE HANUKKAH TREAT THAT'S EVEN BETTER THAN LATKES
From chatelaine.com
RECIPE FOR SUFGANIYOT (JELLY DOUGHNUTS) | ALMANAC.COM
From almanac.com
SUFGANIYOT (JELLY DONUTS) | ISRAEL NATIONAL NEWS - ARUTZ SHEVA
From israelnationalnews.com
JELLY DOUGHNUTS (SUFGANIYOUT) RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SUFGANIYOT - UNPACKED
From jewishunpacked.com
HANUKKAH JELLY DOUGHNUTS (SUFGANIYOT) - LION'S BREAD
From lionsbread.com
SUFGANIYOT (JELLY-FILLED DONUTS) | JEWISH WOMEN'S ARCHIVE
From jwa.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love