Ingredients: |
Ingredients: 1 cup warm water (240 milliliter) heated to about 110°F (45°C)
1 tablespoon instant/rapid-rise or active dry yeast
3 cups (375 grams) flour, spooned into measuring cup and leveled-off
¼ cup (30 grams) confectioners sugar, plus more for coating
¾ teaspoon salt
½ teaspoon ground nutmeg
2 egg yolks
2 tablespoons vegetable oil, plus about 8 cups more for frying
1 teaspoon vanilla extract
About 1 cup (240 grams) jam or jelly
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Directions: |
Directions:Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, confectioners sugar, salt, and nutmeg. Whisk to combine and set aside.
Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
Line a baking sheet with a few layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-inch-thick (6 millimeters) rectangle, about 10 by 12-inches (25 by 30 centimeters), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch (5 centimeters) squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F (175°C). Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F (160°C to 175°C). Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
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 a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside.
Using a fine sieve, dust the donuts generously with confectioners sugar. Serve warm. |
Personal
Notes: |
Personal
Notes: Sufganiyot are traditional at Hanukkah. This dough is great using a half-and-half mixture of whole wheat flour along with the white flour. Modern variations on sufganiyot are filled with custard, Nutella, pudding, pumpkin butter, apple butter, or dulce de leche.
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This recipe for Sufganiyot (Israeli Donuts) is from