Mirj's Sufganiot (Hanukkah Jelly Doughnuts) Recipe

"I can tell you how you can put the jam in before frying. When the dough is ready, roll it out on floured surface to about 1/2 inch. You will have to do it in two batches.Use top of glass or cookie cutter to cut circles. Put 1/2 of tsp of jam on half of the circles, cover with the other half of circles, flatten edges a little bit and cut it out with the same cutter. Check if the cutting sealed the edge. And now it's ready to be fried with the jam already inside. It should have a yellow strip in the middle as when frying it flows in the oil and the middle is a little bit above oil level."

Step by Step Method

Step 1

Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.

Step 2

Blend well and stir in most of the flour to form a soft dough.

Step 3

Knead by hand, machine or in bread machine (dough setting), adding flour as needed.

Step 4

The dough should have some body, not too slack, supple, smooth and elastic.

Step 5

Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.

Step 6

If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.

Step 7

If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.

Step 8

Otherwise, roll dough out to about three-quarters of an inch.

Step 9

Using a two and half inch or three inch biscuit cutter, cut out rounds.

Step 10

Cover and let sit 15 minutes while heating oil.

Step 11

In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.

Step 12

Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.

Step 13

Turn over once and finish frying the other side.

Step 14

Lift doughnuts out using a slotted spoon and drain well on paper towels.

Step 15

To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.