from The Jewish Holiday Baker, Random House, 1997
chanukah jelly doughnuts
from brizel's bakery
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.
1. Sprinkle the yeast and 2 tablespoons of the sugar into the water or
milk and stir to dissolve.
- 2 scant tablespoons (2 packages) active dry yeast
- 4 tablespoons sugar, plus sugar for rolling
- 3/4 cup lukewarm water or milk
- 2 1/2 cups unbleached all-purpose flour, sifted
- 2 large egg yolks
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons unsalted butter or parve margarine, at room temperature
- Vegetable oil for deep-frying
- 1/2 cup plum, strawberry or apricot jam
2. Place the flour on a work surface and make a well in the center. Add
the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tablespoons
sugar. Knead well, about 5 minutes, working the butter or margarine into
the dough and kneading until the dough is elastic. You can also use a
food processor fitted with the steel blade to do this, processing about
3. Put the dough on a greased bowl, cover with plastic, and let it rise
overnight in the refrigerator.
4. Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch
thickness. using a 2-inch cookie cutter or floured drinking glass, cut
out circles. Let the dough circles rise 15 minutes or more.
5. With your hands, gently form the dough circles into balls.
6. Pour 2-inches of oil into a heavy pot and heat until very hot, about
7. Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted
spoon. Turn them when brown, after a few minutes, to crisp on the other
side. Drain on paper towels.
8. Using a turkey baster or an injector available at cooking stores, inject
a teaspoon of jam into each doughnut. Then roll all of them in granulated
sugar and serve immediately. You can make larger sufganiyot if you like.
Yield: twenty-four 2-inch wide sufganiyot
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