Celebrate the season with your favorite Hanukkah delicacies. Sufganiyot, also known as the jelly dounut is one of Israel’s most popular treats during the holiday season. The shelves of market places and bakeries are saturated with different flavors and people flock to purchase boxes of these sweet and oily donuts during the eight days of Hanukkah. In America Sufganiyot is not as widely available, but you can easily make your own with a good recipe and some delicious Frog Hollow Farm conserve for the filling.

2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
1/4 cup granulated sugar
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/2 teaspoon fine salt
2 large egg yolks
3/4 cup warm whole milk (105°F to 115°F)
2 tablespoons unsalted butter (1/4 stick), at room temperature
6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl
1 jar of your favorite Frog Hollow Farm conserve
Powdered sugar, for dusting

 

INSTRUCTIONS

1. Sprinkle the yeast and the sugar over the milk and let bloom for 10 minutes.

2. Add flour and salt in the bowl of a stand mixer. Add the yolks, and the milk mixture and mix with a hook attachment on medium-low speed until a rough dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth and elastic, about 5 minutes.

3. Coat a large mixing bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 ½ to 2 hours.

4. Lightly flour a baking sheet; set aside. Transfer dough to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. Gather the dough scraps into a ball and roll out again and stamp as many rounds as possible. Cover loosely with a damp towel. Let rise in a warm place until 1/2 inch thick, about 30 minutes.

5. Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the oil has tiny bubbles. Meanwhile stack a wire rack over a paper towel.

6. Carefully transfer the dough rounds, one at a time, into the oil, leaving at least 1 inch of space in between the donuts. Fry until the bottoms are golden brown, about 1 1/2 minutes. Flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.

7. When the donuts are cool enough to handle, use a paring knife to puncture the side of each. Create a1 inch slit and cut deep enough to form a pocket in the center. Scoop the conserve from the jar with a tablespoon and slide conserve into the pocket of the donut. Dust the donuts with powdered sugar before serving.

 

Recipe adapted from Chowhound

http://www.chowhound.com/recipes/sufganiyot-israeli-jelly-doughnuts-10818