Jelly Donuts (Sufganiyot)

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I love making homemade donuts. They are so much better and fluffier when they are fresh. If you have never made homemade donuts it is actually way easier than you think. The biggest pain is waiting an hour for the dough to rise!

RECIPE VIDEO
*if this is your first time making donuts I highly suggest you watch the recipe video.
During Hanukkah fried foods are traditionally eaten in honor of the miracle of the oil lasting 8 days. In Hebrew these are called sufganiyot. But whether you are Jewish or not you definitely need to make these donuts because they are down right yummy!

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The most important part of making any sort of donut or bread is the yeast. I was always confused by yeast prior to working with it. I always stayed away from any recipe with yeast but it is really quite simple! You can find yeast in your grocery store in little packets or order it online. I prefer to use the yeast that you have to activate as opposed to instant yeast because you actually see that the yeast has risen. I would suggest this if it is your first time working with yeast.

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INGREDIENTS

3 cups of white flour
1 packet of yeast (8.75g)
3/4 cup almond milk (or any non-dairy milk)
1 flax egg (1 1/2 tbsp flax meal + 3 tbsp water)
1/3 cup brown, coconut or granulated sugar
1/4 cup vegan butter, melted
1 tsp vanilla

2 1/2 cups of vegetable oil for frying
1 cup strawberry jelly
1/2 cup powdered sugar
1/2 cup granulated sugar

METHOD

  1. Heat the almond milk in the microwave for about a minute. The milk should be warm like a hot tub. You should be able to stick your finger in there but it should feel hot. Temperature is the most important part if it is too cold the yeast won’t activate and if it is hot it will kill the yeast. If you have a thermometer you can also bring it up to 95F (35C).
  2. Once the almond milk is heated up add about a tsp of sugar and the yeast into the bowl. Gently mix and set aside for 10 minutes to rise.
  3. While the yeast activates prepare flax egg. Mix flax and water together set aside for 5-8 minutes to thicken.
  4. You can either sift the flour or put it in a bowl and use a whisk to get out any clumps.
  5. You can make the dough by hand or in a stand mixer.
  6. To make it by hand: In a big bowl add in flour and coconut sugar, mix together. Make a well in the middle, add in activated yeast, butter. vanilla and flax egg. Gently fold ingredients together until well mixed. Then for 5 minutes knead with hands by doing a light punching motion. Dough will be sticky.
  7. To make it in the stand mixer: Add the yeast, melted butter, vanilla and flax egg into the mixer’s bowl. Gently mix together. Then add the sugar and flour. Lightly mix together again just to get the process going. Then use your stand mixers dough hook attachment and put it on a medium low speed. On a KitchenAid mixer I used speed 4. Mix for 5-7 minutes until dough is formed and smooth.
  8. Using a few drops of vegetable oil coat your ball of dough. Cover the bowl with a kitchen towel and leave it to rise for 1 hour. It should double in size. I like to leave mine by the stove or in the oven.
  9. While the dough rises fill a piping bag with jelly. You may need to fill it more than once during the filling process. I also found it better to leave this in the fridge to thicken a bit so you don’t have a jelly disaster.
  10. Once the dough has risen lightly flour the surface and form dough into a big ball. Cut it in half and place half the dough into the bowl, covered with the kitchen towel again.
  11. Roll out the other half of dough into a big rectangle about a 1/2 inch think. Using a mason jar lid, glass or biscuit cutter cut out the doughnuts. Take the scraps and roll it together again to cut out more donuts. With whatever is left you can make donut holes.
  12. Repeat with the other dough ball.
  13. Cover the cut out donuts, cover with the kitchen towel and let them rise for another 15-20 minutes.
  14. Prepare the sugar coating by mixing the two sugars together.
  15. I find it easiest to deep fry in a smaller pot as you need less oil. Add the oil into your pot and allow it to warm up on a medium heat for 5-7 minutes.
  16. To test if the oil is hot throw in a small piece of dough. It should quickly rise to the top and small bubbles should surround it. It will float at the top.
  17. When ready add in 2-3 donuts at a time and cook for 3-4 minutes on each side. The donuts should be golden.
  18. Take the cooked donuts and place them on a dish lined with a paper towel. Allow to cool for 1-2 minutes.
  19. Rub it in the sugar and allow to cool for another 2-3 minutes.
  20. Using a reusable straw or skewer create a small hole in the side of the donut. Then using the piping bag fill it with a little bit of jelly. Fill it with less jelly than you think you need because otherwise it explodes back out. I found it best to wait for donut to cool before doing this. It is easier to make a hole and the jelly doesn’t get so hot that it explodes out.
  21. Repeat with all the donuts until they are done and enjoy!

Makes 18-22 donuts depending on donut size.

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