Hanukkah Jelly Donuts

Jelly Donuts (Sufganiyot)

These are that good! So Delicious!

This is a repost! Yep, they’re that good.

Makes a dozen

1 2/3 Cup all purpose flour (more for rolling out dough)
1/2 Teaspoon salt
3 Tablespoons sugar
1 Packet rapid yeast (instant yeast)
2 Tablespoons cold butter
1 Egg-room temperature (slightly beaten)
Scant 2/3 cup milk-lukewarm
Seedless raspberry or strawberry jelly (I’m pretty generous here. One tablespoon per donut. About 3/4 cup.)
Cooking oil-canola
Powered sugar for sprinkling

Whisk together the flour, salt and sugar. Whisk in the yeast.

Cut the butter into small chunks and sprinkle over flour mixture. Add the egg and gradually the milk while mixing with a hand held bread hook. This small batch will mix up quickly. Whip around the dough with your hook until smooth. Continue for 5 minutes or so. Or remove to a floured surface and knead for a five minutes. Form a ball.

Butter lightly a bowl large enough for double the dough. Place the dough into the bowl and flip once to coat the surface with butter.

Cover with tea towels and let rise in a warm place in your kitchen for two hours or until doubled in size.

On a lightly floured surface roll out the dough to not quite 1/2 inch thick. Cut with floured circular cookie cutter.

Place cutouts on parchment covered cookie sheet and cover sheet with tea towels for about 30 minutes.

Heat oil (about 2 inches deep) over medium/high heat until 350 degrees F. If no thermometer (I recommend one.) the oil will begin to look wavy (rippled) when it reaches this temperature. It however, should not be popping. You can test with a pinch of dough. These donuts will cook rapidly … less than a minute per side is my experience. Manage the heat. These should not overly brown or cook so fast the inside is not cooked through.

Remove to paper towels to drain.

Fill each donut with jelly. (Use a pastry bag. Or, add jelly to a small plastic bag, cut tip (not too big) of corner. Use the point of a sharp knife to polk a small hole into the top of the donut. Squeeze about a tablespoon into the donut or until you see the jelly begin to ooze out from the hole (maybe less).

Sprinkle with powdered sugar.