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