Sufganiyot or Jelly Doughnuts
Traditional at Hanukkah but great any time of year. These are so addicting. The biscuit-type dough melts in your mouth. We have filled them with all types of jelly, and even a piece of chocolate. These are good enough to justify pulling out the deep fryer.
- 1 1/4 cups all purpose flour
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup margarine or butter, cut into pieces
- 1 egg
- 2 Tbsp milk substitute or milk, any type
- Jam - any type
- 1/2 cup powdered sugar mixed with 1/2 Tbsp cinnamon
- Frying oil - I use peanut
- In a large bowl sift together the flour, sugar, baking powder and salt. Cut in the margarine or butter until the margarine pieces are pea-sized or smaller. In a small bowl beat together the egg and milk. Add to the flour and stir with a fork just until blended.
- Turn dough out onto a lightly floured surface and knead very gently two or three times. Pat dough out to 1/4 inch thickness. Cut 2-inch rounds with a biscuit cutter or cookie cutter, or use a drinking glass dipped in flour. Put about 1/2 tsp jam in the center of the half of the dough circles. Use your finger or a pastry brush to brush milk on the other halves and then place them on the jam-filled circles. Pinch carefully to fully enclose the jam. Make sure there are no holes where the jam can escape.
- Place the powdered sugar and cinnamon in a small brown bag.
- Heat the oil in a heavy pot or fryer to 360 degrees. Lower a few of the doughnuts into the oil and fry until golden brown, about 3-4 minutes. Remove from the oil and drain briefly, then place them in the paper bag and shake gently to coat. Eat immediately.
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