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    Home » Recipes » Dessert

    Israeli Doughnuts

    January 28, 2016 By Darlene at International Cuisine

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    Israeli doughnuts are enjoyed in Israel throughout the year.

    What are Israeli doughnuts called in Israel?

    Israeli doughnuts are called sufganiyot and they are jelly-filled delicious little morsels that make a lovely dessert.

    Sufganiyot's are very popular around the holiday time of Hanukkah.

    They are surprisingly easy to make, it simply takes a bit of patience as the dough needs to rise twice once for 1 1/2 hours and the second time for 30 minutes.

    You can use any type of jelly that you like just make sure it is smooth.  I used strawberry and they were awesome.  Sprinkled with a little powdered sugar, be careful, you may get addicted to these Israeli doughnuts!

    Israeli doughnuts

    Israeli doughnut recipe below, enjoy!

    Print Pin
    5 from 1 vote

    Israeli Doughnuts

    Course Dessert
    Cuisine Israeli
    Prep Time 3 hours
    Cook Time 12 minutes
    Total Time 3 hours 12 minutes
    Servings 25 doughnuts
    Author International Cuisine

    Ingredients

    • 2 cups all-purpose flour plus more for dusting the baking sheet and rolling out the dough
    • 1/4 cup granulated sugar
    • 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
    • 1/2 teaspoon fine salt
    • 2 large egg yolks
    • 3/4 cup warm whole milk 105°F to 115°F
    • 2 tablespoons unsalted butter 1/4 stick, at room temperature
    • 6 cups 1 1/2 quarts vegetable or canola oil, for frying, plus more for coating the bowl
    • 2/3 cup smooth jam or jelly
    • Powdered sugar for dusting

    Instructions

    • Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine.
    • Add the yolks and milk and mix, using the hook attachment, on medium-low speed, about 1 minute.
    • Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.
    • Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil.
    • Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
    • Lightly flour a baking sheet; set aside.
    • Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick.
    • Using a 2-inch round cutter or a small glass, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart.
    • Gather the dough scraps into a ball and roll out again, stamping rounds until you have 25 total on the baking sheet.
    • Cover loosely with plastic wrap or a damp towel.
    • Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
    • Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer.
    • Alternatively you can use a deep fryer set to 350 if you have one.
    • Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.
    • Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.
    • Using a flat spatula very carefully transfer the dough rounds, one at a time, into the oil, Put as many will fit comfortably leaving about 1" around them make sure to not overcrowd them.
    • Keep the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more.
    • Remove with a slotted spoon to the wire rack.
    • Repeat with the remaining dough rounds.
    • When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center.
    • Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.

     

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    Filed Under: Dessert, Israel, Recipes

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