Recipe

Sufganiyot (jelly Doughnuts) Recipe


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Ingredients
  • 6 tbsps shortening or margarine .
  • 2 (1/4 oz) envelopes dry yeast .
  • oil, for deep frying .
  • 1/4 c warm water (105 to 115 degrees F) .
  • 3/4 c sugar .
  • 1 tsp salt .
  • 1 1/2 c lukewarm milk or soy milk .
  • confectioners' sugar .
  • 2 eggs .
  • 1 (13 1/2 oz) jar strawberry jelly (or other fruit jelly) .
  • 5 c flour

Directions
  • Step #1 Sprinkle top yeast over warm water & let this stand five mins or until foamy.
  • Step #2 In a large bowl, eggs, milk, mix together the yeast mixture, salt, sugar, shortening & two c flour.
  • Step #3 Mix for a few mins at lowish speed.
  • Step #4 Beat in remaining flour, 1/2 c at a time, until the dough no longer sticks to the bowl.
  • Step #5 Knead for about five mins or until smooth & elastic.
  • Step #6 Place the dough in a greased bowl & cover.
  • Step #7 Let rise in a warm place until doubled in bulk, about an hr or a bit longer.
  • Step #8 Turn the dough onto a floured surface & carefully roll out to 1/2-inch thickness.
  • Step #9 Cut into circles.
  • Step #10 Let rise again until doubled in bulk.
  • Step #11 Heat 4 c of oil in a deep fryer or large pot to 350.
  • Step #12 Carefully slide doughnuts into hot oil using a wide spatula.
  • Step #13 Turn the doughnuts over as they rise to the surface.
  • Step #14 Doughnuts are ready when both sides are golden brown.
  • Step #15 Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut & inserting the jelly with a baby spoon.
  • Step #16 Close tightly; roll in confectioners' sugar.
  • Enjoy the Sufganiyot (Jelly Doughnuts) recipe

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