Sufganiyot (Israeli Jelly Doughnuts)

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While latkes are the snack most commonly associated with Hannukah, sufganiyot are more commonly consumed in Israel. We can see why, because they are addictive and don’t leave the house as smelly.
Game plan: When deep-frying, make sure the oil stays at a constant temperature, adjusting the your stove’s heat as necessary.  Makes: 30 doughnuts

2 packets active dry yeast (1 tablespoon plus 1/2 teaspoon)
3/4 cup lukewarm water (105*F to 115*F)
1 cup granulated sugar
4 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 tablespoon grated lemon zest (about 1 medium lemon)
3 large eggs, separated
3/4 cup lukewarm milk (105*F to 115*F)
5 tablespoons unsalted butter, room temperature
2/3 cup jelly, thick jam, or marmalade
6 cups (1 1/2 quarts) vegetable oil, for frying
Powdered sugar, for dusting
Place yeast in the bowl of an electric stand mixer, add the warm water, and stir to
dissolve. Stir in the sugar and let stand until foaming, about 5 minutes. Combine the flour, salt, cinnamon, and grated lemon zest in a separate medium bowl. 

Fit the dough hook onto the electric stand mixer, add yolks and milk to the yeast
mixture, and mix on medium low until evenly incorporated. Add the flour mixture and room-temperature butter, and mix until it comes together. Mix on medium high for an additional 5 minutes. (Dough will be very sticky.) 

Put dough in a large, clean, lightly oiled bowl, and turn to coat in oil. Cover tightly
with plastic wrap and let rise in a warm place 1 to 1 1/2 hours or until doubled in size. Roll out the dough on a floured surface to 1/4-inch thickness. (Use just enough flour so that the dough doesn’t stick to the rolling pin.) Using a 2-inch-diameter biscuit cutter, glass, or mug, cut rounds out of the dough; reserve remaining dough. Place rounds on a lightly floured baking sheet; set aside.

Gather remaining dough into a ball and roll out again; do this until you have 60 rounds. Place 1 scant teaspoon jelly in the centers of half, or 30, of the rounds. Brush the edges of the jelly rounds with the reserved egg whites, and top with another dough circle. Pinch the edges to seal the doughnuts. Cover with a towel, put in a warm place, and let rise another 30 minutes.
Heat the oil over medium heat in a large, heavy-bottomed pot until it reaches 350*F.
Drop the doughnuts in the oil, four or five at a time, and turn when they are golden brown, about 2 1/2 minutes per side. Drain on a cooling rack set over a baking sheet lined with paper towels.
Repeat with remaining doughnuts. When cool enough to handle, sprinkle with
powdered sugar and serve.

Source:  By Kate Ramos,

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