What are sufganiyot?
Sufganiyot are jelly donuts traditionally made in Israel for the celebration of the Jewish holiday of Hanukkah. They are fried in oil just like the other traditional Chanukah food potato latkes. The oil is to remind us of the miracle of one days worth of oil lasting eight nights during the rededication of the Temple in Jerusalem in the story of Hanukkah.
I love using pre-made dough to make my sufganiyot. Store bought pizza dough and refrigerator dough both work great. The trick is to use a thermometer to get your oil the right temperature and roll out the dough to make sure that the middles get cooked all the way.
Traditional Hanukkah Jelly Donuts
- – 1 ball of store-bought pizza dough or refrigerator biscuit dough
- – 1/2 cup seedless raspberry jam
- – 1/2 cup granulated sugar
- – oil
- Allow your dough to warm up on the counter for 30 mins to an hour.
- Roll out the dough to about 1/4 inch thick and use round cookie cutter to cup out circles of dough.
- While dough rests, put sugar into a shallow bowl.
- Scoop 1/2 cup of raspberry jam into the corner of a large plastic bag and snip off a small portion of the corner to make a pastry bag.
- Pour about 2 inches of oil into a walled frying pan. Warm the oil to about 350 degrees. I recommend using a candy thermometer.
- Place 2 or 3 rounds of dough into the pan at a time. Flip once the bottom side is lightly brown. Be careful not to over cook.
- When both sides are cooked, place onto paper towels, then toss in the granulated sugar.
- Using a long skewer, make a whole in one side of the donut and wiggle it around to create a cavity inside.
- Squeeze the raspberry jam into the whole in the donut. Don’t be scared to put too much in. Remember the dough is not sweet, so the filling can me.
- Eat them! Just like everything fried, they’re better hot.
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