first class sufganiyot (jelly doughnuts) vest

sufganiyot (jelly doughnuts)

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SUFGANIYOT (JELLY DOUGHNUTS)

"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
  • 1⁄4cup warm water (105 to 115 degrees F)
  • 1 1⁄2cups lukewarm milk or 1 1/2 cups soymilk
  • 3⁄4cup sugar
  • 1teaspoon salt
  • 2eggs
  • 6tablespoons shortening or 6 tablespoons margarine
  • 5cups flour
  • oil, for deep frying
  • 1(13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
  • confectioners' sugar

Direction

  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.