Sufganiyot (Jelly Doughnuts) |
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Prep Time: 60 Minutes Cook Time: 4 Minutes |
Ready In: 64 Minutes Servings: 2 |
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Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl. Ingredients:
2 (1/4 ounce) envelopes dry yeast |
1/4 cup warm water (105 to 115 degrees f) |
1 1/2 cups lukewarm milk or 1 1/2 cups soymilk |
3/4 cup sugar |
1 teaspoon salt |
2 eggs |
6 tablespoons shortening or 6 tablespoons margarine |
5 cups flour |
oil, for deep frying |
1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly) |
confectioners' sugar |
Directions:
1. Sprinkle yeast over warm water and let stand five minutes or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
3. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
4. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
5. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
6. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
7. Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.
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