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Author Notes: These jelly doughnuts are traditionally eaten for Hanukkah. - Joan Nathan
Makes 2 dozen
- 1 package dry yeast
- 3 tablespoons sugar
- 1/2 cup lukewarm milk
- 1/4 cup water
- 3 1/2 cups unbleached all-purpose flour
- 1 large egg
- 1 additional egg yolk
- 3 1/2 tablespoons butter, at room temperature
- pinch salt
- grated zest of 1 lemon
- 1 cup apricot jam
- vegetable oil for deep-frying
- confectioner's sugar or granulated sugar for rolling
- Dissolve 1 tablespoon yeast and 1 tablespoon of the sugar in water, then add the milk and pour into a large bowl.
- Add the whole egg and the yolk, salt, lemon zest, flour, the remaining 2 tablespoons sugar, and the butter. Mix together with your hands, then knead dough on a pastry board until it becomes sticky yet elastic.
- Cover the dough in a bowl, and let rise in a warm place for at least an hour. If you want to prepare it ahead, place the dough in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.
- Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass, cut into rounds about 2 inches in diameter, and let rise 30 minutes more.
- Pour at least 2 inches of oil into a heavy pot and heat until it is about to bubble (or do as I often do in an electric wok at 375 degrees).
- Drop the doughnuts into the oil, 4 or 5 at a time. Cook about 3 minutes on each side, turning when brown. Drain on paper towels. Using a pastry or cupcake injector (available at cooking stores and online), insert a teaspoon of jam into each doughnut. Roll the sufganiyot in confectioner’s or granulated sugar and serve immediately.