Sufganiyot (Jelly Doughnuts)
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Set on the rack to cool completely
2
5 to 10 cm of oil into a deep, heavy-bottomed 2-qt/2-L saucepan
3
In a small bowl, whisk the 1 tsp sugar into the warm water until dissolved
4
Whisk in the yeast until dissolved
5
Set aside to proof
6
The mixture will get foamy
7
If your kitchen is warm, the mixture may foam quickly-watch it to make sure it doesn't overflow the bowl
8
In a medium bowl, mix together the all-purpose flour, salt, xanthan gum, baking powder, and 1/4 cup/50 g of the sugar
9
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg, butter, and yeast mixture on low speed for a few seconds to combine
10
Add the flour mixture and beat for a few seconds to combine
11
Increase the speed to high and beat for 3 minutes longer
12
Grease a large bowl with oil
13
Scrape the dough into the oiled bowl and cover with plastic wrap
14
Let the dough stand in a warm, draft-free place until nearly double in bulk, about 1 hour
15
Liberally dust your rolling surface with tapioca flour
16
Line two cookie sheets with waxed paper
17
These will be your holding trays for the cut dough
18
Place the dough on the floured surface and dust with tapioca flour
19
Gently roll the dough to about 1/8 in/6 mm thick
20
With a 2 1/4-in/5
21
75-cm cookie cutter, cut out as many rounds as possible, dipping the cutter into tapioca flour before each cut
22
With a spatula dipped in tapioca flour, scoop up the rounds and place on the prepared sheets, spacing them at least 1 in/2
23
5 cm apart
24
Flour your hands with tapioca flour, gather the remaining dough, and squish it a few times to smooth it out, then repeat the process until all the dough is used
25
Try to do this in as few batches as you can
26
It's fine if some of the last cut rounds have some folds
27
You should aim for 40 rounds (you need an even amount)
28
Using a pastry brush, brush off as much tapioca flour as you can from the cut rounds
29
Place 1/4 tsp jam in the center of half of the rounds
30
With a finger dipped in water, moisten the dough around the jam
31
Set a plain round on top of each jam-covered round
32
Press around the edges to seal, then push the edges toward the center so each doughnut is fat and fluffy
33
You may also want to bring the cookie cutter down around the perimeter of each doughnut to cut off any extra dough sticking out from the circle and to further seal the sides
34
Let the doughnuts stand in a warm, draft-free place until they are puffy and about double in bulk, about 1 hour
35
About 30 minutes before the doughnuts have risen fully, pour 3 to 4 in/7
36
Heat over medium-high heat until the oil reaches 375°F/190°C on a candy thermometer
37
Have ready one or two platters lined with paper towels
38
Using the spatula, carefully lower the doughnuts into the hot oil
39
Cook only as many doughnuts as will fit comfortably in your pan, allowing some space between them so that they can fry all the way around
40
As you place the doughnuts in the oil, the oil will start to foam-this means that the doughnuts are cooking
41
Fry the doughnuts until brown on one side, about 40 seconds, then turn and fry until the doughnuts are brown on the second side, and puffed and golden, about 20 seconds
42
With tongs, remove the doughnuts from the oil and place on the paper towels to drain
43
Allow the oil to return to 375°F/190°C, and repeat until all the doughnuts are fried
44
Be sure to monitor the oil so that the temperature remains constant; you may need to adjust the heat as you fry each batch
45
You don't want the oil to go above 380°F/193°C, because the doughnuts will burn before they are cooked through
46
Set a wire rack over a cookie sheet
47
Place the remaining 1/2 cup/100 g sugar in a bowl
48
Gently roll each warm doughnut in the sugar until coated
49
Set on the rack to cool completely
50
Doughnuts made with yeasted dough are best eaten the day they are fried
51
Only make as many as you plan to eat that day
52
The dough may be stored in the refrigerator for up to 2 days
53
In a small bowl, whisk the 1 tsp sugar into the warm water until dissolved
54
Whisk in the yeast until dissolved
55
Set aside to proof
56
The mixture will get foamy
57
If your kitchen is warm, the mixture may foam quickly-watch it to make sure it doesn't overflow the bowl
58
In a medium bowl, mix together the all-purpose flour, salt, xanthan gum, baking powder, and 1/4 cup/50 g of the sugar
59
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg, butter, and yeast mixture on low speed for a few seconds to combine
60
Add the flour mixture and beat for a few seconds to combine
61
Increase the speed to high and beat for 3 minutes longer
62
Grease a large bowl with oil
63
Scrape the dough into the oiled bowl and cover with plastic wrap
64
Let the dough stand in a warm, draft-free place until nearly double in bulk, about 1 hour
65
Liberally dust your rolling surface with tapioca flour
66
Line two cookie sheets with waxed paper
67
These will be your holding trays for the cut dough
68
Place the dough on the floured surface and dust with tapioca flour
69
Gently roll the dough to about 1/8 in/6 mm thick
70
With a 2 1/4-in/5
71
75-cm cookie cutter, cut out as many rounds as possible, dipping the cutter into tapioca flour before each cut
72
With a spatula dipped in tapioca flour, scoop up the rounds and place on the prepared sheets, spacing them at least 1 in/2
73
5 cm apart
74
Flour your hands with tapioca flour, gather the remaining dough, and squish it a few times to smooth it out, then repeat the process until all the dough is used
75
Try to do this in as few batches as you can
76
It's fine if some of the last cut rounds have some folds
77
You should aim for 40 rounds (you need an even amount)
78
Using a pastry brush, brush off as much tapioca flour as you can from the cut rounds
79
Place 1/4 tsp jam in the center of half of the rounds
80
With a finger dipped in water, moisten the dough around the jam
81
Set a plain round on top of each jam-covered round
82
Press around the edges to seal, then push the edges toward the center so each doughnut is fat and fluffy
83
You may also want to bring the cookie cutter down around the perimeter of each doughnut to cut off any extra dough sticking out from the circle and to further seal the sides
84
Let the doughnuts stand in a warm, draft-free place until they are puffy and about double in bulk, about 1 hour
85
About 30 minutes before the doughnuts have risen fully, pour 3 to 4 in/7
86
5 to 10 cm of oil into a deep, heavy-bottomed 2-qt/2-L saucepan
87
Heat over medium-high heat until the oil reaches 375°F/190°C on a candy thermometer
88
Have ready one or two platters lined with paper towels
89
Using the spatula, carefully lower the doughnuts into the hot oil
90
Cook only as many doughnuts as will fit comfortably in your pan, allowing some space between them so that they can fry all the way around
91
As you place the doughnuts in the oil, the oil will start to foam-this means that the doughnuts are cooking
92
Fry the doughnuts until brown on one side, about 40 seconds, then turn and fry until the doughnuts are brown on the second side, and puffed and golden, about 20 seconds
93
With tongs, remove the doughnuts from the oil and place on the paper towels to drain
94
Allow the oil to return to 375°F/190°C, and repeat until all the doughnuts are fried
95
Be sure to monitor the oil so that the temperature remains constant; you may need to adjust the heat as you fry each batch
96
You don't want the oil to go above 380°F/193°C, because the doughnuts will burn before they are cooked through
97
Set a wire rack over a cookie sheet
98
Place the remaining 1/2 cup/100 g sugar in a bowl
99
Gently roll each warm doughnut in the sugar until coated
100
Doughnuts made with yeasted dough are best eaten the day they are fried
101
Only make as many as you plan to eat that day
102
The dough may be stored in the refrigerator for up to 2 days