Sufganiyot aka Jelly Donuts
This recipe is adapted from The Spruce Eats and I was inspired because this is the first Hanukkah that I don’t have to work! It’s also the first Hanukkah that I’ll be quarantined. So, be careful what you wish for. I am trying to convince my family to do a Zoom gathering and I think it would be fun to cook together. I like Zoom because it incorporates all my favorite things in one place, my computer, zero drinking and driving, and the ability to peace out whenever I want. If you are thinking of how you are going to recreate your holiday rituals this year, may I suggest one or two vegan recipes as well? I’ll be honest, fried anything is dope, so I promise even if these aren’t as good as the “real” thing, you’ll still feel satiated and happy, and you’ll make animals happy too!
Ingredients
1 packet (2 1/4 teaspoons) active dry yeast
3 cups, plus 1 tablespoon all-purpose flour
1/4 cup sugar (divided)
1 1/4 cups water (room temperature)
1/4 cup non dairy butter (melted)
Dash of kosher salt
2 tablespoons ground flax seed plus 6 tablespoons water
Strawberry jelly or jam
Canola oil (for frying)
Garnish: powdered sugar
Directions
In a small bowl, combine the yeast, 1 tablespoon flour, 1 tablespoon sugar, and water. Mix well, cover, and allow to rest until the mixture becomes foamy.
Whisk your flax seed with water and set aside. I use an immersion blender to get the best results. They’re like $25 on amazon and I’d highly recommend having one on hand. Let it stand for 2-5 minutes to thicken!
In another large bowl, mix the remaining 3 cups of flour with the melted margarine, salt, remaining sugar, and flax mixture.
Add the yeast mixture to the flour mixture. Slowly pour in the water while stirring.
When the batter is smooth, cover the bowl with a clean tea towel and set aside in a warm spot to rise until doubled in bulk, about 1 1/2 to 2 hours.
After the batter has risen, punch it down and transfer it to a lightly floured surface.
Roll out the dough to a 3/4-inch thickness. Use a round cookie cutter or a glass with a 2 1/2- to 3-inch opening to cut circles out of the dough.
I usually use the metal round screwy thing to my mason jars. yeah that’s the technical term.
Place a drop of jelly or jam in the middle of each circle.
Cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle.
Cover the doughnuts with a clean, slightly damp tea towel and allow to rise until puffed up, about 45 minutes to 1 hour.
Line a large plate or platter with several layers of paper towels and set aside.
Pour 2 inches of oil into a deep, heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer registers 350 F/180 C.
Working in batches, carefully slip the doughnuts into the oil, taking care not to crowd the pan. Fry the doughnuts on both sides until puffed and golden brown, about 2 to 3 minutes per side.
Carefully remove the doughnuts with a slotted spoon and transfer to the towel-lined plates to drain.
Cool slightly, sprinkle with powdered sugar.
Serve immediately and enjoy!
Bonus Jelly Donut Recipe
This is an already written out vegan recipe from Sarah’s Vegan Kitchen. I am making this version for the first night of Hanukkah and crossing my fingers I get some great donuts!
Ingredients
1 packet active dry yeast (about 2 1/4 teaspoons)
½ cup unsweetened plain soy or almond milk, lukewarm
¼ cup water, lukewarm
2 ½ cups flour (more as needed)
¼ cup + 1 tablespoon sugar
zest of 1 orange
1 tablespoon brandy, optional
1 teaspoon salt
½ teaspoon vanilla extract
4 tablespoons vegan butter, softened at room temp
vegetable oil, for frying
powdered sugar, for dusting
Instructions
Sprinkle yeast over lukewarm water and milk and allow to proof for 5-10 minutes, until foamy.
Add sugar and 1 cup flour and combine. Add remaining ingredients and combine with the paddle attachment in a stand mixer. (If mixing by hand, stir until dough comes together in a shaggy ball.) Dough should be slightly tacky to the touch but not too sticky.
Switch to the dough hook attachment and knead for 5-8 minutes, or knead by hand for 5-10 minutes, until dough is smooth and elastic.
Transfer to a lightly oiled bowl, cover with a damp clean kitchen rag, and allow to rise in a warm place until just about doubled in size, about an hour.
Punch down dough and turn out onto a lightly floured surface. You can divide the dough into roughly 15 portions and roll into balls, OR you can roll the dough out to 1” thickness and use a biscuit cutter to portion them out.
Transfer shaped donuts to a lightly flour surface and allow to rise for an additional 30-40 minutes until doubled in size.
Heat 1” oil in a heavy-bottomed skillet to 360-370°F and fry donuts for 2-3 minutes per side, until golden brown. Transfer to a paper towel lined plate to blot excess oil.
Allow donuts to cool slightly while filling pastry bag with jam. Poke a hole in the side or top of your donut, then pipe about a tablespoon of jam into each donut. Dust lightly with powdered sugar and serve.