Jelly Donuts from 'The Jewish Cookbook'
Sufganiyot for Hanukkah, Sunday mornings, or midnight snacks. This recipe is wonderful and easy.
Equipment needed
mixing bowl
sheet pan
parchment paper
Makes 15 each
1/4 oz or 2 1/4 tsp dry yeast
1 tsp sugar
1/2 cup warm water
1. Mix together and let sit in a warm place for 15 minutes or until bubbly
2 1/2 cups flour
1/2 tsp salt
2. Stir together in your kitchen aid bowl
1/4 cup sugar
2 egg yolks
1/3 cup milk
vanilla
3. Mix all into yeast mixture
4. Add all into flour in kitchen aid bowl
5. Mix to combine by hand
2 T unsalted butter
6. Add in butter and with dough hook, let mix until it slaps, 5-7 minutes. Add extra flour if needed to allow the dough to come off all sides of bowl. I added an extra 1/4 cup to mine.
7. Place dough into a greased bowl and cover with plastic wrap and a light towel. Let rise in a warm place for 2 hours.
8. Remove the dough from bowl and place on a lightly floured surface. Roll out to 1/4 inch or so. Cut 3 in circles with a cookie cutter or round cutter. Place on a parchment lined sheet pan, cover with a light towel and let rest 30 minutes.
9. To a heavy bottom pot add 2 inches of light oil. Allow to reach temp of 365.
10. Place 5 pieces at a time in the hot oil and allow to cook for 2 minutes each side. Place on parchment lined sheet pan to cool.
small jar strawberry jam (not jelly, not preserves)
powdered sugar
11. When cooled cut small slit in each doughnut, poke the piping tip through and fill, careful not to over fill. Place back on parchment and dust all with powdered sugar, flip and dust other side.
Vocab
Slaps
As you mix the dough in a kitchen aid mixer, the dough will form together, and you will hear a 'slap' against the side of the bowl.
Book
'The Jewish Cookbook' by Leah Koenig
I just got this book after years of wanting it. I do not think the recipes are that complicated at all. I think the compilation of recipes and foodstuffs are great, and when you get the urge to try Jewish dishes this is the place to go for a classic recipe. I enjoy the tidbits at the top of each recipe, explaining the origins and more about Jewish culture.
