Sufganiot (jelly donuts)

from A Mighty Appetite

2 tablespoons active dry yeast (or 2 envelopes)
4 tablespoons granulated sugar, plus sugar for rolling
¾ cup water or milk, warmed to 105-110 degrees
2 ½ cups all-purpose flour
2 egg yolks
pinch salt
1 teaspoon cinnamon
1 1 /2 tablespoons unsalted butter (Margarine for Kosher; I may also try soy shortening here)
About 1 quart vegetable oil
About ½ cup seedless jam – plum, apicot, raspberry, blueberry

1. Sprinkle yeast and 2 tablespoons of the sugar over the warmed water or milk and with a fork, mix to dissolve. Allow to get foamy, at least five minutes.

2. In a large mixing bowl, make a well in the center with flour. Add yeast mixture, yolks, salt, cinnamon, butter and remaining 2 tablespoons sugar. With hands, mix to combine and turn out onto lightly floured work susrface. Knead about 5 minutes, ensuring that butter is integrated, and dough is elastic.

3. Put dough in a greased bowl, cover with plastic and place in refrigerator, allowing it to rise overnight.

4. Dust work surface with flour. Remove dough from refrigerator and allow to warm up slightly. With hands, press dough and rotate in circular fashion, until you arrive at 1/8 inch thickness. Using a 2-inch cookie cutter, cut out circles. Cover with a cloth towel and allow dough circles to rise for an additional 15 minutes.

5. Meanwhile, pour oil into a heavy-bottomed pot and heat until very hot, about 375 degrees (check this with a food thermometer).

6. With your hand, form dough circles into balls. Gently drop dough into oil, 4 or 5 at a time, using a slotted spoon. When golden brown, turn dough on other side. Doughnuts will cook in under five minutes. Drain on paper towels.

7. With a paring knife, make a slit on the side of each doughnut. Using a pastry bag fitted with a “800 series” tip, add a teaspoon of jam at a time, and fill slit with jam. Roll doughnut into a bowl of granulated sugar.

No Comments

Leave a Reply