Sufganiyot Jelly Doughnuts for Hannukah World Cuisine Today Magazine worldcuisinetodaymagazine.com
This time of year, many religions have a holiday that involves the concept of light and renewing our dreams and goals. Whether it be the lights of a Christmas Tree, a Hannuka Menorah glowing in the window, or the twinkling lights of Divali for the Hindus, throughout the winter months are many festivals which symbolize a renewal of hope and celebrating together with family and loved ones.
One special dessert for many Jewish people throughout the world and in Israel is the tradition of having jelly doughnuts known in Hebrew as Sufganiyot. You don't have to be Jewish to enjoy the cuisine! We hope you will enjoy this recipe from World Cuisine Today Magazine. Find more inspiring holiday ideas at: www.worldcuisinetodaymagazine.com.
Sufganiyot Jelly Filled Doughnuts
One half cup cream
One half cup whole milk
Two Tablespoons Granulated sugar
One teaspoon salt
One 1/4 ounce package (2 1/2 T) dry yeast
Two T warm water
Three and a half cups all purpose flour
Two large or jumbo eggs
1/2 cup of raspberry, cherry, or strawberry preserves
Powdered or granulated sugar for dusting
Approximately ten cups neutral vegetable oil like Canola oil
One 2 1/2 inch circular cookie cutter or create your own template for cutting
1. In a large saucepan simmer the cream and whole milk until almost to boil and stir in the sugar and salt.
2. Let the milk cool down and then stir in the yeast so that it creates bubbles.
3. In a large non reactive mixing bowl place the foamy milk, the flour, oil, and eggs. Mix with a spoon until a very soft dough develops.
4. Lightly dust a large cutting board with sifted flour. Dust some cooking gloves with water and knead your dough until the new flour is incorporated smoothly into the mixture. Cover with a clean towel and let dough rise in a warm dark area for approximately one and a half hours.
5. Roll the dough to one half inch thickness. Cut the circles for your doughnuts with a circular cookie cutter. Make sure the circles are 2 1/2 to 3 inches across. Place one teaspoon of the jam in the center, place another circle on top and pinch the edges to seal until stretched to 3 inches round.
6. Cover with a clean cloth to rise thirty minutes. In a large soup pot heat the oil making sure at least three inches deep until 375 F. Fry a few at a time for two minutes. Transfer to towels to drain with a slotted spoon.
Brush with regular or powdered sugar and serve warm on a pretty plate.
World Cuisine Today Magazine
December 8, 2021