November 27, 2017
Easy Sufganiyot for Hanukkah
Looking for a fun food project to do with the whole family this holiday season? Filled jelly doughnuts, known as sufganiyot, are a classic Hanukkah dessert eaten in Isreal and all around the world!
Simple Strawberry Sufganiyot
- 3-1/4 to 4 cups all-purpose flour
- 2 envelopes rapid rise yeast
- 2 tbsp Wholesoe Pantry Organic Cane SDugar
- 1 tsp salt
- 1 cup + 2 tablespoons Wholesome Pantry milk
- 1/4 cup Wholesome Pantry butter
- 3 egg yolks
- 6-8 cups vegetable oil for deep frying
- 1 cup Wholesome Pantry Organic Cane Sugar
- ½ – 1 cup Wholesome Pantry Strawberry Preserves (or preferred flavor)
- Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl. Heat milk and butter to very warm (120° to 130°F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding flour, until soft dough forms.
- Knead a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
- Heat at least 2 inches of oil in a deep fryer or deep pan to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels.
- Toss still warm doughnuts in granulated sugar to coat, then use a piping bag (filled with jam of choice) with a metal tip to poke a hole in the side of each doughnut and fill with jam.