How to Make Sufganiyot (Israeli Jelly Donuts)
Mix the base yeast mixture ingredients together in a glass bowl., Mix together the flour, salt, and sugar., Add the yeast and water mixture to the flour., Add the egg yolks, vegetable oil, vanilla sugar (if used), banana liqueur or rum and water...
Step-by-Step Guide
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Step 1: Mix the base yeast mixture ingredients together in a glass bowl.
Let the mixture stand for fifteen minutes, and you will see it activating. -
Step 2: Mix together the flour
Stir with a wooden spoon or spatula. , Mix thoroughly with a wooden spoon. ,, If you prefer, you can mix the dough with your hands.
Use a pair of gloves so your hands stay clean. , Wet your hands slightly and lightly flour the dough as you punch and knead.
As you knead and punch the dough, add the lemon zest little by little so that it is evenly spread throughout the dough.
Punch down and carry on kneading for at least 8 minutes after adding the zest.
It should become a smooth, soft ball of dough after the kneading is over. ,, Cover with plastic wrap or a clean cloth and put it in a warm place to rise such as near the stove or oven while you are cooking other dishes. ,, Place the dough on the counter-top or board and start punching and kneading it once more, for several minutes before it is rolled out. , Use a rolling pin to roll it out to 1/2" thickness. , Keep making the leftover dough into a ball, rolling it out and cutting it till it is all used up. , Cover again with plastic or a warm dish towel and set it once more in a warm place.
Let it rise for another 90 minutes (1 1/2 hours) or until doubled in size.
By now, it should be very fluffy. ,, Let them fry on one side (about 20 seconds) then gently flip them over and allow them to fry on the other side. ,, Use a Size 4 nozzle to fill each Sufganiyot with your choice of jam.
You can even fill the donuts with Dulce de Leche. ,, -
Step 3: and sugar.
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Step 4: Add the yeast and water mixture to the flour.
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Step 5: Add the egg yolks
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Step 6: vegetable oil
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Step 7: vanilla sugar (if used)
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Step 8: banana liqueur or rum and water.
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Step 9: Stir to form a sticky ball of dough using a wooden spoon.
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Step 10: Punch down and knead the dough for at least 8 to 10 minutes.
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Step 11: Oil a large glass bowl.
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Step 12: Place the ball of dough in the bowl.
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Step 13: Let the dough rise for 90 minutes or 1 1/2 hours.
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Step 14: Prepare a clean
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Step 15: floured counter-top or board.
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Step 16: Turn the dough out onto a lightly floured surface.
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Step 17: Cut out about 18 rounds with a two to three inch wide glass.
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Step 18: Lay the Sufganiyot on a large tray.
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Step 19: Heat the oil until very hot
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Step 20: then reduce to medium heat.
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Step 21: Use a slotted spoon to slip three or four Sufganiyot at a time gently into the hot oil.
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Step 22: Drain excess oil on paper towels.
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Step 23: Fill each doughnut with strawberry or raspberry jam using a pastry syringe or pastry bag.
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Step 24: Spread powdered sugar on a baking sheet
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Step 25: and roll each Sufganiyot in the sugar till both sides are well coated.
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Step 26: Serve as dessert after dinner.
Detailed Guide
Let the mixture stand for fifteen minutes, and you will see it activating.
Stir with a wooden spoon or spatula. , Mix thoroughly with a wooden spoon. ,, If you prefer, you can mix the dough with your hands.
Use a pair of gloves so your hands stay clean. , Wet your hands slightly and lightly flour the dough as you punch and knead.
As you knead and punch the dough, add the lemon zest little by little so that it is evenly spread throughout the dough.
Punch down and carry on kneading for at least 8 minutes after adding the zest.
It should become a smooth, soft ball of dough after the kneading is over. ,, Cover with plastic wrap or a clean cloth and put it in a warm place to rise such as near the stove or oven while you are cooking other dishes. ,, Place the dough on the counter-top or board and start punching and kneading it once more, for several minutes before it is rolled out. , Use a rolling pin to roll it out to 1/2" thickness. , Keep making the leftover dough into a ball, rolling it out and cutting it till it is all used up. , Cover again with plastic or a warm dish towel and set it once more in a warm place.
Let it rise for another 90 minutes (1 1/2 hours) or until doubled in size.
By now, it should be very fluffy. ,, Let them fry on one side (about 20 seconds) then gently flip them over and allow them to fry on the other side. ,, Use a Size 4 nozzle to fill each Sufganiyot with your choice of jam.
You can even fill the donuts with Dulce de Leche. ,,
About the Author
Kimberly Rodriguez
Writer and educator with a focus on practical organization knowledge.
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