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It is great to have possibilities. And which is just what prolific San Jose baker and OMG! Yummy blogger Beth Lee gives with this flexible dough for producing sufganiyot, or Hanukkah jelly doughnuts.
The recipe, featured in Lee’s cookbook, “The Important Jewish Baking Cookbook: 50 Common Recipes for Each Occasion” (Rockridge Press, $17), incorporates oil in the dough to honor the Hanukkah story. So you can honor the historical tale without frying the doughnuts. Lee has evaluated the outcomes aspect by facet and says she can rarely taste a variance.
No subject which method you choose — baking or frying — just be positive to opt for a jam or jelly that is thin ample to move as a result of the decorating idea, Lee states.
Baked or Fried Sufganiyot
Can make 14 to 16 doughnuts
2¼ cups all-reason flour, furthermore a lot more for kneading and dusting
3 tablespoons granulated sugar
2¼ teaspoons energetic dry or fast yeast
½ teaspoon kosher salt
2/3 cup heat milk
2 tablespoons vegetable oil, plus more to oil the bowl
1 substantial egg
½ teaspoon vanilla extract
1 teaspoon grated lemon or orange zest (optional)
2 tablespoons unsalted butter, melted (if baking)
Vegetable oil (if frying)
1 cup sugar
3/4 cup seedless jam
For the dough: In a medium bowl, whisk collectively the flour, sugar, yeast and salt.
Add the milk, oil, egg, vanilla and lemon zest (if employing), and blend with a wooden spoon until eventually a tough, damp dough sorts.
Spot the dough on a well-floured area, dust the major of the dough with flour and knead for about 2 minutes. If it remains sticky although kneading, add additional flour 1 tablespoon at a time. It need to be tacky but not also sticky to knead.
Oil the bowl you just applied and spot the dough again within. Include with a towel and enable it increase until finally doubled in measurement, about 1 hour.
Line a baking sheet with parchment paper.
On a floured surface area, roll out the dough 1/2-inch thick. Using a 2½-inch spherical cookie cutter or the rim of a glass, reduce out as a lot of rounds as you can and location them on the ready baking sheet. Re-roll the remaining scraps and repeat. You need to have 14 to 16 rounds complete.
Deal with the dough rounds with a kitchen towel and enable the doughnuts rise till they puff up a little, about 30 minutes, depending on the temperature of the kitchen area.
To bake the doughnuts: While the doughnuts increase, heat the oven to 375 degrees. After the doughnuts have risen, bake them for about 10 minutes, right until golden. Brush the doughnuts with melted butter. Commence immediately to the directions to complete the doughnuts.
To deep-fry the doughnuts: If you choose frying, incorporate 2 inches of vegetable oil to a medium pot and heat the oil to 350 degrees. Line a baking sheet with paper towels to drain any excessive oil. Transfer a several doughnuts at a time to the incredibly hot oil, avoiding overcrowding. Fry for 1 moment on a single facet, then flip and fry on the second aspect for 1 moment, till golden brown. This is a speedy process, so view cautiously. Transfer the doughnuts to the geared up baking sheet to drain briefly.
To finish the doughnuts: Place the sugar in a gallon-sized resealable plastic bag. Functioning with just one doughnut at a time, put a doughnut in the bag of sugar, seal shut and shake to coat the doughnuts. Return the doughnuts to the baking sheet. Repeat with remaining doughnuts.
Fit a piping bag (or a plastic bag) with a decorating tip with a ¼-inch-vast opening. Fill the bag with the jam of your choice. Utilizing a paring knife, minimize a 1-inch horizontal slit in the aspect of every doughnut, slicing via to the center. Spot the decorating tip in the gap and squeeze until finally the jam commences to ooze out of the doughnuts (some spillage is okay). Repeat with the remaining doughnuts.
The doughnuts style finest if served straight away, but they will maintain their freshness for numerous hours.
— From Beth Lee’s “The Crucial Jewish Baking Cookbook” (Rockridge Push, $17)