Jelly Donuts (Sufganiyot)
A sufganiyah (Hebrew: סופגנייה or Hebrew: סופגניה; plural, sufganiyot: Hebrew: סופגניות, pronounced [ˌsuf.ɡan.iˈah] SOOF-gah-nee-AH, [ˌsuf.ɡan.iˈot] SOOF-gah-nee-OHT) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jelly or custard, and then topped with powdered sugar. At Hanukkah, Jews observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil. – Wikipedia
- 4 cups flour
- 2 tbsp sugar
- 1/2 cup oil
- 2 eggs
- 1 tsp yeast
- 1 pinch salt
- 1/2 cup water (lukewarm )
- 18 oz preserves (traditionally strawberry)
- 2 inches oil (for frying)
- 1 cup confectioners’ sugar (to dust donuts)
- Dissolve the yeast in water.
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In a large bowl, mix all the ingredients (except the preserves and Confectioners’ sugar) to get a soft dough. Cover it and let it rise for 30 minutes.
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Poke dough down and remove from the bowl onto smooth surface. Roll out the dough with a rolling pin until it is 1/2 inch thick.
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Use a 4-6″ round cookie cutter (or turn a glass upside down and use it) to cut out rounds.
- In the center of each round, put a teaspoonful of preserves. Brush the edge of the round with a little water. Cover with another round and “glue” the edges of both rounds by crimping them with your fingers.
- Set the doughnuts on an oiled cookie sheet, cover them with a clean cloth and let them rise again for 30 minutes.
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Fill a deep frying pan with 2″ inches of oil and heat to medium-high temperature. Place the doughnuts in heated oil until golden 2-3 minutes, then flip them over to fry on the other side until golden.
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Remove and place on rack. Dust them with Confectioners’ sugar.
French: BEIGNETS A LA CONFITURE
