Easy Hanukkah donuts.
Hanukkah jelly donuts, also called "sufganiyot" in Hebrew, are pillowy balls of deep-fried dough filled typically with strawberry jam. They are similar to other doughnut recipes like Berliner or bomboloni.
Prep Time20 hours hrs
Active Time5 minutes mins
Resting time in the fridge12 hours hrs
Course: Dessert
Cuisine: jewish
Keyword: hanukkah donuts
Yield: 20 donuts
Calories: 5456kcal
Author: Luca Frau
- 530 g all-purpose flour
- 100 g sugar
- 1/2 tsp kosher salt
- 1 orange zest
- 1 lemon zest
- 3 large eggs
- 175 g whole milk
- 10 g instant dry yeast
- 150 g softened unsalted butter
- 750 g strawberry jam
- 1 tsp vanilla
- 4 qt canola oli for frying
- 100 g granulated sugar for rolling
STEP 1:
Place flour, sugar, salt, eggs, milk, vanilla, the lemon and orange zest, the yeast in a stand mixer bowl equipped with the hook attachment.
STEP 3:
Next, add the softened butter one spoonful at a time, waiting to add more until the previous one is fully incorporated.
While adding the butter, the dough will get a little shaggy and loose at first. Continue to mix at high speed; the dough will come together again.
STEP 5:
Press the dough with your hands to deflate it, cover it again with plastic, then move into refrigerator, letting it rest overnight.
CHEF TIP: If you want bakery-quality donuts at home, guessing the temperature of the oil is not the best option.
STEP 10:
Dump the doughnuts in the hot oil, a couple of them at a time (this prevents the temperature of the oil from dropping too much).
Fry them on each side for 2-3 minutes until golden brown, flipping with a long-handled spider skimmer.
STEP 11:
Lift the doughnuts using a large slotted spoon, be sure to drain all the oil. Drop them in a tray with a wire rack arranged on top.
Fill a large bowl with granulated sugar or confectioners' sugar and roll the doughnuts in the sugar while they are still warm to coat, then set aside on a cooling rack for 5-10 minutes.
STEP 11:
Fill a pastry bag with the jam, then using a chopstick, poke a hole in the side of the doughnut and fill them. Enjoy, and happy Hanukkah!
STORAGE INSTRUCTIONS:
These jelly doughnuts taste better freshly made, but you can store the leftovers in an airtight container for a couple of days.
Serving: 70g | Calories: 5456kcal | Carbohydrates: 973g | Protein: 78g | Fat: 157g | Saturated Fat: 85g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 41g | Trans Fat: 5g | Cholesterol: 835mg | Sodium: 2628mg | Potassium: 1197mg | Fiber: 61g | Sugar: 489g | Vitamin A: 4798IU | Vitamin C: 90mg | Calcium: 819mg | Iron: 23mg