Thinking back to my childhood when my grandmother used to make these Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!
Yield: 10 donuts
180 mL (3/4 cup) warm water, about 100 degrees F.
2 tsp. active dry yeast
2 1/2 cups organic all-purpose flour
1/4 cup + 1 tsp. organic cane sugar
3/4 tsp. Himalayan pink salt
2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. water, mixed
2 Tbsp. plant-based butter, room temperature
3 cups vegetable oil, for frying
1/2 cup jam of choice
- In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
- Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
- On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
- In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
- Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.
Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.