Sufganiyot Recipe (Jelly-Filled Doughnuts)
Online Doughnut Recipes and Donut Recipes


Sufganiyot (Jelly-Filled Doughnuts)

1 pkg. dry yeast
1 1/4 C. warm milk (105F to 115F),

4 1/2 to 5 C. all-purpose flour, divided
4 egg yolks
2/3 C. sugar
1 tsp. vanilla extract
1 tsp. grated lemon rind
1/2 C. butter, softened
1/2 C. raspberry or strawberry

Vegetable oil

Dissolve yeast in 1/4 cup of the warm milk; let stand 5 minutes.

Combine 1 cup of the flour and remaining 1 cup warm milk in a large mixing bowl, mixing well at medium speed with electric mixer. Add yeast mixture; mix well. Cover and let rise in a warm place (85F), free from drafts, for 30 minutes.

Combine egg yolks and next 3 ingredients in a small bowl, mixing well; add to
yeast mixture. Stir in butter and enough remaining flour to make a
soft dough. Place in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place, free from drafts, 45 minutes or until doubled
in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead several times. Divide dough in half. Roll one portion to 1/4-inch thickness, leaving other portion covered; cut 24 circles with a 2 1/2-inch cutter. Place 12 circles on a lightly greased baking sheet. Place 1/2 teaspoon preserves in center of each circle. Brush edges of each jelly-topped circle with water. Place remaining 12 circles over jelly-filled circles; pinch edges to seal. Repeat procedure with remaining dough and preserves. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375F. Fry 2 or 3 doughnuts at a time 1 minute on each side or until golden brown. Drain well on paper towels. Sprinkle with confectioners' sugar, and serve immediately.


Back to Donut Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home