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 doughnut recipe below, enjoy!
Israeli Doughnuts
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Dessert
Cuisine: Israeli
Serves: 25 doughnuts
Ingredients
- 2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
- ¼ cup granulated sugar
- 1 (1/4-ounce) packet active dry yeast (2¼ teaspoons)
- ½ teaspoon fine salt
- 2 large egg yolks
- ¾ cup warm whole milk (105°F to 115°F)
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- 6 cups (1½ quarts) vegetable or canola oil, for frying, plus more for coating the bowl
- ⅔ 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 1½ hours.
- Lightly flour a baking sheet; set aside.
- Punch down the dough, transfer to a lightly floured work surface, and roll until about ¼ 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 ½ 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 ½ 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 ¼-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 1½ minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1½ 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.
