SUFGANIYOT (AKA JELLY DOUGHNUTS)
Source of Recipe
broadcast
Recipe Introduction
The word sufganiya, a modern Hebrew word, comes from the greek sufgan, meaning "puffed and fried." Every bakery in Jerusalem, no matter the ethnic origin of the baker, makes these jelly doughnuts for Chanukah. They used to consist of two rounds of dough sandwiching some jam, and the jam always ran out during the frying. Today, with new injectors on the market, balls of dough can be deep-fried first and then injected with jam before being rolled in sugar. This is a much easier, quicker way of doing them. And no jam escapes.
List of Ingredients
1 tablespoon dry yeast (1 pkg)
4 tablespoons sugar, divided
3/4 cup warm milk (about 105F)
2-1/2 cups flour
pinch of salt
1 teaspoon cinnamon
2 eggs, separated
2 tablespoon butter, softened
Apricot, plum, strawberry or some type of preserves
Sugar
Vegetable oil Recipe
Mix yeast, 2 tablespoons sugar and milk. Let sit till it bubbles. Sift flour, mix in remaining 2 tablespoons sugar, salt, cinnamon, egg yolks and yeast mixture. Knead dough until it forms a ball. Add butter or margarine, knead until butter is well absorbed. Cover with a towel and let rise overnight in fridge. The next morning: Roll out the dough to a thickness of 1/8 inch. Cut dough into 24 rounds with a juice glass or other object about 2 inches in diameter. Place1/2 teaspoon of preserves in ceter of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping wtih the thumb and second finger is best. Let rise for about 30 minutes. Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels. Roll in sugar.
Makes 12
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