Hanukkah is a Jewish holiday that celebrates the miracle of oil that lasted for eight days instead of one. Sufganiyot, or jelly donuts, are a traditional Hanukkah food that are fried in oil to symbolize this miracle. This recipe for sufganiyot, by Jamie Geller, is easy to follow and makes delicious, fluffy donuts that are perfect for the holiday. While traditionally they’re filled with jelly, you can also fill them with other sweet fillings, such as chocolate, Nutella, or custard. A dusting of powdered sugar is the perfect finishing touch.
Here are some more tips for this recipe:
- If you don't have a cookie cutter, you can use a drinking glass to cut out the donuts.
- If you don't have a thermometer, you can test the oil by dropping a piece of dough into it. If it sizzles and floats to the top, the oil is hot enough.
- Don't overcrowd the pan when frying the donuts.
- Let the donuts cool completely before filling them with jelly.
1 packet dry active yeast (2¼ teaspoons)
1 cup warm water
3 tablespoons sugar
1 tablespoon brandy or cognac
zest of 1 lemon
1½ tablespoons oil + more for frying
3 cups Flourish Flour
½ teaspoons salt
2 cups of strawberry jelly
- In a gallon sized plastic bag, add yeast, warm water, sugar, brandy, lemon zest, oil, egg and Flourish Flour.
- Zip bag and mix ingredients well.
- Place bag in a bowl of very warm water for 1 hour.
- Remove dough from bag onto a Flourish floured surface. The dough should be sticky!
- Roll the dough out so it's 1cm (1/2 inch) thick. Make sure to use enough Flourish Flour on both sides so it doesn’t stick.
- Using a cookie cutter or a drinking glass, cut out 2 inch circles in the dough. Keep rolling out the scraps and cutting more circles out until the dough is gone.
- Cover with a clean towel for a half hour.
- Next, fill a frying pan with 2 inches of oil and heat it to 350 degrees (if you don’t have a thermometer, the correct temperature will be around medium).
- Once oil is heated, fry doughnuts for about 1 minute on each side. Note that the oil should bubble a little around each doughnut but not a ton.
- Remove and place on a cooling rack with paper towels to soak up any additional oil.
- Once they're cooled, use a squeeze tube, piping bag or a plastic bag filled with strawberry jelly (or your favorite jelly!) and squeeze the jelly into each doughnut. It is important that the jelly isn’t too chunky so that its able to squeeze through into the doughnut.
- Sprinkle powdered sugar onto the doughnuts and serve.
We would love to see how your delicious donuts turn out, tag us @Flourish_Flour. We loved this recipe from Jamie Geller, which you can find here https://jamiegeller.com/recipes/sufganiyot-recipe-in-a-bag-jelly-doughnuts/.