Fried foods are a cornerstone of Hannukah celebrations as they represent the oil that miraculously kept the Menorah lit in the temple for 8 days instead of only one. I invited Sharon Sand, a cooking class guest and regular store customer, to join me during Hannukah for Facebook Live to share her recipe for Sufganiyot (Israeli Jelly Donuts) that she makes every year. Her six-year old grandson jumped in to help teach me as well! You can watch the full video on our facebook page here.
2 teaspoons active dry yeast*
1/4 cup granulated sugar, divided
1 cup warm milk
2 eggs, beaten
1/2 teaspoon salt
3 1/3 cups unbleached all-purpose flour
3 tablespoons butter, softened
4 cups vegetable oil, for frying
Filling & Garnish:
1 cup seedless raspberry jam or other preferred jam
2 tablespoons powdered sugar, for dusting
Combine yeast, 1 teaspoon sugar and milk in the bowl of a stand mixer, stirring to combine. Let stand until bubbly, 10 min. Beat in eggs, salt and remaining sugar with dough hook on medium for 1 minute. Add flour and beat dough until smooth, 5 minutes. Add butter and mix for 3 minutes or until the dough becomes smooth and elastic-like.
Form dough into a ball. Place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
Line two baking sheets with parchment and lightly spray with vegetable spray. Transfer dough to a lightly floured surface and pat out until dough is 3/4-inch thick. Cut out rounds with a 3-inch cutter, placing onto prepared sheets 2 inches apart. Gather scraps and pat out once, letting dough rest 5 minutes before cutting. Cover sheets with plastic wrap and let dough rise in a warm area until doubled again, about 30 minutes.
Clip a deep-fry thermometer to the side of a large pot. Heat 1 1/2 inches of oil over medium heat until it reaches 350 degrees. Fry doughnuts, 2 or 3 at a time, flipping halfway, until golden and puffed, about 2 minutes. Drain and cool on a rack.
Fit a piping bag with a small plain tip and fill with jam. Poke a hole into the side of each doughnut with the handle of a wooden spoon, creating a small space in the center. Insert the piping tip and fill each doughnut with about 1 tablespoon jam. (Sharon likes to fill hers using a squirt bottle filled with jam that has had the tip cut just a bit larger than usual). Return doughnuts to rack. Place icing sugar in a fine sieve and gently sift over doughnuts.
*If using instant (rapid-rise) yeast, you don’t need to first proof the yeast. Just combine the yeast with the dry ingredients when adding to the liquid ingredients.