House Made Jelly Sufganiyot
FOR THE DOUGH
Flour: 360 g
Yeast: 7 g
Sugar: 50 g
Milk or water: 180 ml
Eggs: 2
Butter: 45 g (softened)
Salt: pinch
FOR FRYING AND FILLING
Oil: for frying
Raspberry jelly: for filling
Powdered sugar: for topping
These classic jelly filled sufganiyot use a soft, enriched dough and raspberry filling for a clean, bright Hanukkah treat that delivers all the traditional holiday sweetness.
“Nothing says Hanukkah like powdered sugar all over your black sweater, it is basically the holiday uniform,” says Hasid. Every family has strong opinions about sufganiyot, whether they should have jelly or no jelly, or be fried dark or light. Hasid keeps his recipe classic with raspberry filling because “it’s clean, bright, and exactly what most people want from a holiday doughnut.”
- Combine the flour, yeast, sugar, warm milk or water, eggs, softened butter, and salt in a bowl.
- Mix until a dough forms, then knead until smooth and elastic.
- Place the dough in a lightly oiled bowl.
- Cover and let rise for 1 to 1.5 hours, or until doubled in size.
- Roll the dough to 1.25 cm thickness.
- Cut into circles and arrange them on a tray.
- Cover and let rise again for 1 hour.
- Heat oil in a pot to 350°F.
- Fry the sufganiyot in small batches so you can control the temperature.
- Cook until golden on both sides, then transfer to a rack to cool.
- Fill each doughnut with raspberry jelly.
- Dust generously with powdered sugar before serving.
