baked or fried jelly donuts for Hanukkah
Baked or fried sufganiyot (soufganiyot) are the perfect Hanukkah dessert. This dough is a miracle because it will work in the fryer or oven.
Ingredients you need:
Use a whisk to mix the dry ingredients in a medium bowl. Use active dry yeast or instant yeast.
Add the wet ingredients and combine. It's a wet dough so use a dough scraper to coax it onto your kneading surface.
On a well-floured surface, knead the dough for a couple of minutes, sprinkling flour on top as well. Even with added flour, it's ok if it's a little sticky.
Place the dough in an oiled bowl and cover with plastic wrap or a towel. Set it in a warm place to let it rise.
Let the dough rise until doubled in volume. This should take about an hour but could be less or more depending on the temperature of your house.
Roll out the dough to about 1/2 inch thick. Use some flour and it will roll out easily. A little thicker is ok too.
Use cookie cutters or the rim of a glass to cut out donuts. I use a 2.5 inch round cutter but bigger or smaller is ok too!
Cover the rounds and let the dough rise again. Depending on temperature, this will take a half hour or so. Warmer environment will move it along.
You can now bake the donuts! They'll bake up in 10 minutes. If you're frying as well, you can fry while the baking is happening if your oil is ready.
Or you can fry the donuts! Oil should be about 350 degrees. They'll fry up in a couple of minutes!
Ready your ingredients for after the frying and baking. For baked donuts, you'll want some melted butter, for both types, you need sugar for coating.
If you baked the donuts, brush with melted butter. Dust with sugar (whether baked or fried).
When cool enough to handle easily, cut a small slit in each donut and squeeze in jam until it starts poking out.
For detailed instructions, all the step-by-step photos and the full recipe, click on the link below!