Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this Sufganiot Jelly Doughnut recipe for Hanukkah. Geller made these with her whole family one night during Hanukkah. Everyone was given a part - from deep-fry duty to powdering to quality control tasting. It was a delicious and fun mess!
Prep Time: 8 minutes
Cook Time: 10 minutes
Ingredients:
- 2 1/2 cups self-rising flour
- 2 (8-ounce) cartons vanilla low-fat yogurt
- 2 tablespoons vanilla sugar
- 2 eggs
- 6 cups canola oil
- 3/4 cup confectioners’ sugar
- 1 cup seedless strawberry jelly
Preparation:
1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners’ sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners’ sugar.
YIELD: 14 doughnuts
SOURCE: Quick and Kosher: Recipes from the Bride Who Knew Nothing, by Jamie Geller. Recipe reprinted with permission from Feldheim Publishers.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners’ sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners’ sugar.
YIELD: 14 doughnuts
SOURCE: Quick and Kosher: Recipes from the Bride Who Knew Nothing, by Jamie Geller. Recipe reprinted with permission from Feldheim Publishers.
