Ingredients
-
1
-
4
-
3/4
-
2 1/2
-
1
-
1
-
2
-
2
-
1/2
-
-
-
-
-
-
Directions
Sufganiyot (Hanukkah Jelly Doughnuts),This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan’s book, “The Jewish Holiday Baker”. Dough must rise overnight.,This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan’s book, “The Jewish Holiday Baker”. Dough must rise overnight.
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Steps
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1
Done
|
Sprinkle the Yeast and 2 Tablespoons of the Sugar Into the Water or Milk and Stir to Dissolve. |
|
2
Done
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Place the Flour on a Work Surface and Make a Well in the Center. Add the Yeast Mixture, Egg Yolks, Salt, Cinnamon, and the Remaining 2 Tablespoons Sugar. Knead Well, About 5 Minutes, Working the Butter or Margarine Into the Dough and Kneading Until the Dough Is Elastic. You Can Also Use a Food Processor Fitted With the Steel Blade to Do This, Processing About 2 Minutes. |
|
3
Done
|
Put the Dough on a Greased Bowl, Cover With Plastic, and Let It Rise Overnight in the Refrigerator. |
|
4
Done
|
Sprinkle Flour of the Work Surface. Roll Out the Dough to an 1/8-Inch Thickness. Using a 2-Inch Cookie Cutter or Floured Drinking Glass, Cut Out Circles. Let the Dough Circles Rise 15 Minutes or More. |
|
5
Done
|
With Your Hands, Gently Form the Dough Circles Into Balls. |
|
6
Done
|
Pour 2-Inches of Oil Into a Heavy Pot and Heat Until Very Hot, About 375 Degrees. |
|
7
Done
|
Slip the Doughnuts Into the Oil, 4 or 5 at a Time, Using a Slotted Spoon. Turn Them When Brown, After a Few Minutes, to Crisp on the Other Side. Drain on Paper Towels. |
|
8
Done
|
Using a Turkey Baster, a Pastry Bag, or an Injector, Inject a Teaspoon of Jam Into Each Doughnut. Then Roll All of Them in Granulated Sugar and Serve Immediately. You Can Make Larger Sufganiyot If You Like. |
