Sufganiot (Israeli Jam Doughnuts)

If you have never made a jam doughnut at home, don’t be intimidated: They are easier to make than you would expect, and the homemade version is fresh and super delicious.

  • 7g (2 teaspoons) active dry yeast
  • 1½ tablespoons lukewarm water
  • 120ml (½ cup) lukewarm milk (or milk alternative)
  • 2 tablespoons caster sugar
  • 55g butter (1/4 cup) (or vegan alternative), melted
  • 335g (2 ⅓ cups) plain (all-purpose) flour (plus extra for rolling)
  • 2 eggs
  • vegetable oil, for deep-frying
  • Caster sugar, for topping
  • Jam, for filling
  1. In a large bowl, place the yeast, water, milk, and a pinch of sugar and set aside in a warm place for 10 minutes or until bubbles appear on the surface.
  2. Add the butter, flour, eggs, and sugar to the yeast mixture and use a flat knife or your hands to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes, adding flour if needed (you can do this whole process in the bowl of a stand mixer, fitted with a dough hook).
  3. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth, and set aside in a warm place for 45 minutes or until doubled in size.
  4. Knead the dough on a lightly floured surface. Roll out to 1cm (¼ inch) thick and use a 5.5cm (2 inch) round cutter to cut 20 rounds from the dough. Place the rounds on a baking tray lined with non-stick baking paper, cover with a dry clean tea towel, and set aside for 20 minutes or until risen.
  5. Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 160°C (325°F) alternatively use a deep fat fryer.
  6. Cook the doughnuts, in batches, for 1–2 minutes on each side or until golden. Drain on absorbent paper for a couple of seconds, and then immediately roll in caster sugar.
  7. Using a small knife, make a small slit on the side of the doughnut, then using a piping bag fitted with a small nozzle push about a tablespoon of jam into the doughnuts.

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