This recipe yields a light and fluffy doughnut that leaves plenty of room for your favorite fillings. Today we are going with the classic strawberry jelly filling and confectioner’s sugar topping.
Make-ahead your doughnut dough the night before then store in a resealable bag in the refrigerator, then take out 1 to 2 hours before frying. This way you’re ready to go when the party starts.
Chopsticks make the perfect doughnut turning tool for frying. Using two chopsticks, one on each side of the doughnut, gently twist and flip the dough in hot oil.
Classic Sufganiyot Jelly Filled Doughnuts
Servings
24 Servings
Ingredients
- 1¼ cups coconut milk heated to 90°F
- 1 0.75 ounce package yeast
- 1 cup all-purpose flour
- 2 egg yolks
- 1 whole egg
- ⅓ cup extra virgin olive oil
- 2 teaspoons vanilla extract
- ¼ cup sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour plus more rolling out the doughnuts
- 2 quarts extra virgin olive oil
- 1 cup favorite jelly loaded into a pastry bag fitted with a round tip
- Confectioner’s sugar
Instructions
Dough:
- Line 2 baking sheets with parchment paper and lightly dust the sheets with flour. Line 2 additional baking sheets with paper towels.
- In the bowl of a standing mixer or in a large bowl, stir together warm milk, yeast, and 1 cup flour. Cover and set aside for 30 minutes. With a dough hook fitted to the mixer, and the motor on LOW, add eggs, evoo, vanilla extract, sugar, salt, and remaining flour. Alternatively, you can mix in ingredients by hand.
- Knead by mixer or by hand until it’s smooth and elastic. If making doughnuts the same day, place dough in a lightly greased bowl and let rise for 1 to 2 hours until doubled in size. Or, lightly oil dough, place in a resealable bag, and store in the refrigerator for up to 1 day.
- When ready to make the doughnuts, lightly flour your work surface and roll dough to ¼-inch thick. Cut dough into desired size doughnut with cookie or doughnut cutters. For a filled doughnut, do not cut out a center. If using the make ahead dough method, let dough come to room temperature before rolling and cutting.
- Place cut dough on prepared baking sheet lined with parchment paper and flour. Allow doughnuts to rise at room temperature for 1 hour.
- Pour 2 quarts of oil in a large heavy bottom pot or Dutch oven fitted with a deep fry thermometer and place on medium-high heat. Once oil reaches 360°F on the deep fry thermometer, place several doughnuts in oil and fry 2 minutes per side. Use chopsticks to gently flip the doughnuts over and fry for 1 to 2 minutes on the other side. Transfer fried doughnuts to paper towel lined sheets.
Filling & Topping:
- Once the doughnuts have cooled a bit, poke a hole either in the side or on top and fill with jelly, Chocolate Pastry Cream or Lemon Pastry Cream. Sprinkle with powdered sugar or dip in Luscious Vanilla Bean Glaze or Bittersweet Chocolate Glaze.
Coconut milk does refer to a higher fat dairy free milk, we use that to keep it dairy free. It is best to use the ones from Asian markets because they are higher in fat but other milks will work. If you want to go dairy, try a full fat milk. Not sure about using a bread machine, seems like it should work.
Hi Tamar,
Thanks! That helps out a lot!
I'm just seeing this recipe so won't get an answer before I need to make the donuts.
1) when you say "coconut milk' are you referring to the alternatives to milk, like soy, almond, or oat, or are you referring to coconut milk NOT cream) that we would find in the Asian section of a supermarket or Asian market? Wondering why you'd use coconut milk instead of milk.
2) Would results be the same as using the 'dough' cycle in a bread machine?
I’m allergic to coconut. Is there anything else I can use in lieu of coconut milk?
We have not tested it that way. We do have other filled doughnuts that can be baked.
Can this recipe be used with an air fryer or in the oven?
Can this recipe be used in an air fryer or baked in the oven?
Hi! This recipe looks delicious. I can’t wait to try it. Would you recommend freezing the dough ahead of time? Or would it also work to fry up the donuts and then freeze, thaw and fill with jelly?
Sorry for the repetitive question. I didn’t realize my comment went through!
Hi! Can you freeze the dough ahead of time? Or would you recommend making the donuts and then freezing them?
I don’t really recommend freezing any part of the doughnuts, sorry.
Sounds interesting. I love taking a tool and finding another use for it. Enjoy!
I grew up using chopsticks for a lot of things in the kitchen. This year, I used a potato masher to flip sufganiyot and take them out of the pan. It worked great because it was more stable than chopsticks and the oil drained through the holes.