Sufyganiot Jelly Doughnuts
Hanukkah is traditionally a time to pull out the fried foods – after all, the holiday celebrates the miracle of the oil in the temple lasting eight days, when there only should have been enough for one. There’s probably eight days worth of oil in these donuts, but boy are they worth it. Fill with strawberry jam for a traditional treat. *Important*: These must be eaten the day they are made, but I'm sure they won't make it past that anyway!
Sufyganiot Jelly Doughnuts
Serves: 12 to 15 | Prep Time: 90 min | Cook Time: 90-120 min
Ingredients
Using Better Batter Pizza flour blend (already includes salt and sugar)
- 1 bag or 454g Better Batter Pizza Crust
- 41 g sugar plus what in mix already.
- 454 g warm water or milk or milk substitute. (110° F)
- 56g oil avocado oil or vegetable oil
- 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
- *If using active dry yeast: In a large bowl (or stand mixer bowl), add dry yeast to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
Using Better Batter Bread flour blend or Artisan Flour
- 3 ¼ cups (454 g or 1 lb. bag) Better Batter Bread Flour or Artisan flour blend
- 454 g g warm water or milk or milk substitute (110°F)
- 56 g oil avocado, oil or vegetable oil
- 56g sugar or maple sugar
- 12g salt
- 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
- *If using active dry yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
Other Things you will need:
- frying 2 quarts (8 cups) of neutral frying oil
- 1 jar (approx. 12 oz) of Raspberry OR Strawberry jam OR lemon curd (enough for 2 recipes of donuts) for filling
- Powdered Sugar for dusting
Instructions
DOUGH INSTRUCTIONS
Add all ingredients into the bowl of the stand mixer.
Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine 1-2 minutes, then increase speed to high. Continue to beat for 6-8 minutes, or until dough is cohesive and fluffy.
Turn mixer off and remove paddle. It should be wet and sticky
Turn dough into a 6–8-quart plastic storage container with lid (or plastic wrap).
Cover tightly and place in fridge. Allow dough to proof, at least 30 minutes, or up to 1 week in the refrigerator.
SHAPING
Prepare a lightly floured parchment or Silpat lined baking sheet.
Flour your hands to avoid sticking.
Dump the dough onto the floured surface and lightly dust the top with flour. Knead a few times.
Roll out dough to approximately 1/2 inch in thickness. Using a 2 3/4′′ biscuit cutter, cut as many rounds as possible.
Place and Cover. Place rounds on the baking sheet. Cover and let rise in warm location for 35 to 40 minutes or until approximately doubled in size.
DEEP FRYING INSTRUCTIONS
Heat approximately 3 inches of oil in a 4-quart heavy bottom pot or Dutch Oven. Make sure you heat your oil to between 350- and 375-degrees Fahrenheit, using a deep fat or candy thermometer.
Fry. Using a slotted spoon, carefully slip 2 rounds into the hot oil. Fry until golden, about 2 1/2 to 3 minutes. Carefully turn doughnuts over. Fry until golden on other side, another 2 1/2 to 3 minutes.
Transfer to a paper-towel-lined baking sheet. Let cool for only 5 minutes before filling.
FILLING
Fill a pastry bag, fitted with a large pastry tip with jam. Insert the tip into the side of each doughnut and squeeze 1 1/2 tablespoons of jam into each doughnut, enough to make them plump and well filled.
DUSTING
Roll each individually to cover in powdered sugar.
