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Sufganiyot (Jelly Doughnuts)
Pillowy fried yeast doughnuts filled with jam and dusted with powdered sugar.
Ingredients
| Volume | Grams |
|---|---|
| Dough | |
| 3 cups all-purpose flour | 360 g |
| 1/4 cup granulated sugar | 50 g |
| 2 1/4 tsp instant yeast | 6.8 g |
| 1/2 tsp table salt | 3 g |
| 3/4 cup warm milk | 170 g |
| 2 large eggs | 100 g |
| 3 tbsp unsalted butter, softened | 42 g |
| To finish | |
| 4 cups vegetable oil, for frying | 792 g |
| 3/4 cup strawberry jam, or raspberry | — |
| 1/2 cup powdered sugar | 56 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, sugar, yeast and salt. Add the warm milk and eggs and mix, then knead in the butter until the dough is smooth and elastic, 8 minutes.
- Cover and let rise until doubled, about 1 1/2 hours.
- Roll 1/2 inch thick and cut 2 1/2-inch rounds. Set on floured parchment, cover, and let rise 30–45 minutes until puffy.
- Heat the oil to 350 °F. Fry a few at a time, 1–1 1/2 minutes per side, until deep golden. Drain on a rack.
- Poke a hole in the side of each, pipe in a spoonful of jam, and dust with powdered sugar.
Tips
- Use a thermometer and keep the oil at 350 °F so the doughnuts cook through without absorbing extra oil.
- Never leave hot oil unattended.
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