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sufganiyot (israeli jelly donuts)

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Sufganiyot (Israeli Jelly Donuts)

Deep Fry

recipe-img

Description

Growing up, my mom would fry fresh sufganiyot on the first night of Hanukkah. We would look forward to it all year round. Our donuts included orange juice and a little cinnamon in the dough and were filled with jams and jellies (or even caramel!) and topped with a generous sprinkle of snow-white powdered sugar.

Ingredients:

  • 1 package instant yeast (2 1/4 teaspoons)
  • 2 tablespoons sugar
  • 1/2 cup lukewarm water, 105°F to 115°F
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil, plus more for greasing the bowl
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (380g) all-purpose flour, plus more as needed
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, optional
  • 2 quarts canola or vegetable oil, for frying (or as needed)
  • 1 1/2 cups seedless strawberry jam, raspberry jam, or grape jelly
  • 1/2 cup powdered sugar

Directions: