Celebrate Hanukkah with these delicious and fluffy jelly doughnuts, or sufganiyot, as they’re called in Israel. Plus, this recipe is made in a bag so it’s super clean and easy! Eat them right away because homemade doughnuts turn into bricks overnight!
Hanukkah Sufganiyot (Jelly Doughnuts) – In A Bag
Servings
10 Servings
Ingredients
- 1 packet dry active yeast 2¼ teaspoons
- 3 cups all-purpose flour
- 1 egg
- 3 tablespoons sugar
- 1 cup warm water
- 1½ tablespoons oil + more for frying
- ½ teaspoons salt
- 1 tablespoon brandy or cognac
- zest of 1 lemon
- 2 cups of strawberry jelly
Instructions
- In a gallon-sized plastic bag, add the yeast, warm water, sugar, brandy, lemon zest, oil, egg and flour.
- Zip bag and mix ingredients well.
- Place bag in a bowl of very warm water for 1 hour.
- Remove dough from bag onto a floured surface. The dough should be sticky, which makes great sufganiyot! Roll out the dough to ½ inch (1 cm) thickness. Make sure both sides of the dough are floured, so it doesn’t stick to the surface. With a cookie cutter or drinking glass, cut 2 inch circles in the dough. When you are left with scraps of dough, roll it out again and cut more circles.
- Cover with a towel for 30 minutes. Fill a pan with 2 inches of oil. Heat oil to 350℉/175℃. If you don’t have a thermometer, the correct stove-top temperature will be around medium. You will know if it’s correct when you add the sufganiyot. The oil should bubble around the sufganiyot, but not a ton of bubbles. Fry the doughnuts for about 1 minute on each side. You can always test and check if they’re any good.
- Remove and place on cooling rack or plate with paper towels.
- With a squeeze tube or piping bag, add your favorite jelly or jam to the doughnuts. Just make sure the jelly/jam isn’t too chunky to squeeze through whatever you’re using.
You mean fresh yeast? You can usually change the yeast type and simply google the conversion based on the kind you are using.
can i use regular yeast, not dry?
Can I make this in a bowl and let rise normally as opposed to a bag in water? If so, for how long? Thank you.
Yes that should be fine for the same amount of time.
I tried this recipe just now. I’m not impressed at all.
No. It prevents the doughnut to absorb too much oil. It’s a tip
yes, it just adds a bit of flavor
Can I omit the brandy?
Can I leave out the brandy?