Short on Time Sufganiyot (Jelly Donuts)
Short on Time Sufganiyot (Jelly Donuts)
Ingredients
For the Dough
- 2 1/2 cups bread flour
- 1/4 cup granulated sugar
- 1 egg, large
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water, 105-115°F
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
For Frying and Filling
- 4 cups cooking oil, for deep frying, such as canola or vegetable oil
- 1/2 cup jam or jelly, dark berry, such as blueberry or blackberry
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour and granulated sugar. Whisk briefly to combine.
⏱️ 2 min
- 2
In a separate measuring cup or small bowl, whisk together the egg, active dry yeast, and warm water until well combined.
⏱️ 2 min
- 3
Pour the wet mixture into the dry ingredients in the stand mixer bowl. Attach the dough hook and mix on low speed until a shaggy dough forms, about 2-3 minutes.
⏱️ 3 min
- 4
Add the salt and softened unsalted butter to the dough. Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min
- 5
Lightly grease a large bowl with cooking oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60 minutes, or until doubled in size.
⏱️ 60 min
- 6
Once the dough has doubled, gently punch it down to release the air. Lightly flour your work surface. Divide the dough into 8-10 equal portions (approximately 2 ounces each).
⏱️ 5 min
- 7
Shape each portion into a smooth, round ball. Place the shaped donut balls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let rise for another 30 minutes, or until visibly puffy.
⏱️ 30 min
- 8
While the donuts are undergoing their second rise, heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 9
Carefully place 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown. Adjust heat as needed to maintain 350°F.
⏱️ 6 min•🌡️ 350
- 10
Using a slotted spoon, remove the fried donuts from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining donuts.
⏱️ 4 min
- 11
Once the donuts have cooled slightly but are still warm, make a small hole in the side of each donut using a skewer or the tip of a small knife. Fit a piping bag with a long, thin nozzle and fill it with your chosen jam or jelly. Insert the nozzle into the hole and pipe about 1-2 tablespoons of jam into each donut.
⏱️ 5 min
- 12
Generously dust the filled Sufganiyot with powdered sugar before serving. Enjoy immediately and Chag Sameach!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Short on Time Sufganiyot (Jelly Donuts)
Ingredients
For the Dough
- 2 1/2 cups bread flour
- 1/4 cup granulated sugar
- 1 egg, large
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water, 105-115°F
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
For Frying and Filling
- 4 cups cooking oil, for deep frying, such as canola or vegetable oil
- 1/2 cup jam or jelly, dark berry, such as blueberry or blackberry
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour and granulated sugar. Whisk briefly to combine.
⏱️ 2 min - 2
In a separate measuring cup or small bowl, whisk together the egg, active dry yeast, and warm water until well combined.
⏱️ 2 min - 3
Pour the wet mixture into the dry ingredients in the stand mixer bowl. Attach the dough hook and mix on low speed until a shaggy dough forms, about 2-3 minutes.
⏱️ 3 min - 4
Add the salt and softened unsalted butter to the dough. Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min - 5
Lightly grease a large bowl with cooking oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60 minutes, or until doubled in size.
⏱️ 60 min - 6
Once the dough has doubled, gently punch it down to release the air. Lightly flour your work surface. Divide the dough into 8-10 equal portions (approximately 2 ounces each).
⏱️ 5 min - 7
Shape each portion into a smooth, round ball. Place the shaped donut balls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let rise for another 30 minutes, or until visibly puffy.
⏱️ 30 min - 8
While the donuts are undergoing their second rise, heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 9
Carefully place 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown. Adjust heat as needed to maintain 350°F.
⏱️ 6 min•🌡️ 350 - 10
Using a slotted spoon, remove the fried donuts from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining donuts.
⏱️ 4 min - 11
Once the donuts have cooled slightly but are still warm, make a small hole in the side of each donut using a skewer or the tip of a small knife. Fit a piping bag with a long, thin nozzle and fill it with your chosen jam or jelly. Insert the nozzle into the hole and pipe about 1-2 tablespoons of jam into each donut.
⏱️ 5 min - 12
Generously dust the filled Sufganiyot with powdered sugar before serving. Enjoy immediately and Chag Sameach!
⏱️ 3 min