Sufganiyot/Hanukkah Jelly Doughnuts

Nothing says Hanukkah like a warm and delicious jelly doughnut. It is traditional to indulge in foods made with oil during the Jewish festival of lights as a reminder of the miracle of the oil that was only to last a day but actually lasted eight whole days in the second Temple. These amazing jelly doughnuts melt in your mouth with each bite. Few desserts come close to comparing with this one. Enjoy these on the couch with a hot cup of coffee and a blanket.

Sufganiyot/Hanukkah Jelly Doughnuts

 

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Prep time

2 hours 30 mins

Cook time

15 mins

Total time

2 hours 45 mins

 

Ingredients

• 2 cups all purpose flour
• ¼ cup white sugar
• 2 ½ tsp dry yeast
• ¼ tsp salt
• 2 egg yolks
• ¾ cup warm milk
• ¼ stick butter (softened)
• 1 ½ quarts vegetable oil for frying and several tbs for coating bowl
• 1 jar raspberry jelly
• powdered sugar for dusting

Instructions

1. Combine dry ingredients in the bowl of a stand mixer with a whisk.
2. Attach the hook attachment to mixer and gradually add wet ingredients on low speed until the dough is smooth and elastic.
3. Place dough in a well greased bowl.
4. Cover with plastic wrap and allow to rise for about an hour.
5. Once dough has risen, use a rolling pin to roll dough out on lightly floured surface until ¼ inch thick.
6. Use a two-inch round cookie cutter to form rounds.
7. Place on parchment covered baking sheet and cover with plastic wrap for one hour until doubled in size.
8. Once rounds have risen, heat oil in dutch oven to 350 degrees F and add the rounds to the oil about an inch apart, frying for two minutes on each side.
9. When golden brown on both sides, remove doughnuts from oil.
10. Once doughnuts are cooled, poke each doughnut with a hole and use a pastry bag with raspberry jelly to fill doughnuts with about 1 tbsp of jelly.
11. Dust with powdered sugar and enjoy.

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