Imagine biting into a pillowy, golden-brown doughnut, its warm interior bursting with sweet, vibrant jelly that oozes with every delightful mouthful. These baked Sufganiyot are not just a dessert; they're a celebration of tradition, flavor, and pure culinary joy! Whether you're observing Hanukkah or simply craving an irresistible treat, these homemade jelly doughnuts will transport you to a world of delectable comfort that will leave your taste buds dancing with excitement.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Jewish
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 1 cup jelly or jam of your choice
- Powdered sugar for dusting
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt. Make a well in the center of the dry ingredients.
- Once the yeast mixture is frothy, add it to the well along with the melted butter and the two large eggs.
- Using a wooden spoon or a spatula, mix the ingredients until a dough begins to form. The dough will be slightly sticky.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and roll it out to about 1/2 inch thickness.
- Using a round cookie cutter or a glass, cut out circles from the dough. Gather the scraps, re-roll, and cut out additional circles until all the dough is used.
- Place the cut dough circles on a parchment-lined baking sheet, cover them with a towel, and let them rise for another 30 minutes.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has risen again, use your finger or a small object to make an indentation in the center of each dough circle.
- Fill each indentation with about 1 teaspoon of jelly or jam of your choice, being careful not to overfill.
- Place the filled doughnuts back on the baking sheet and bake in the preheated oven for about 12-15 minutes or until they are golden brown.
- Once baked, remove the doughnuts from the oven and let them cool slightly on a wire rack.
- While the doughnuts are still warm, dust them generously with powdered sugar.
- Serve the baked sufganiyot warm or at room temperature. Enjoy your delicious jelly doughnuts!
Tips
- Ensure your milk is warm (not hot) when activating the yeast to prevent killing the yeast cultures.
- Let the dough rise in a draft-free, warm area like near a preheated oven for optimal rising.
- Don't overfill the jelly centers to prevent leaking during baking.
- Use a piping bag or squeeze bottle for neat, precise jelly filling.
- For extra richness, brush the doughnuts with melted butter before dusting with powdered sugar.
- Store any leftovers in an airtight container and consume within 2 days for best taste and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
