Recipe

Sufganiyot (jelly Doughnuts) Recipe

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Ingredients

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