Recipe for Sufganyot
(Jelly Doughnuts for Chanukah)
From: Yair Luria, Executive Chef
Albert Einstein Residence Center
2 teaspoons dry yeast
½ cup lukewarm water
1 tablespoon sugar
1 tablespoon flour
4 cups sifted all-purpose flour
3 egg yolks
1 large egg
½ teaspoon salt
1 tablespoon lemon zest
3 tablespoons brandy
1 cup melted margarine
1 cup Mocha Mix, water or warm milk
Strawberry jelly or jam
For starter dough:
Dissolve yeast, water, sugar and the 1 tablespoon flour in a mixing bowl. Let sit until yeast is foamy, about 45 minutes.
Add the starter dough to the 4 cups flour. Mix in the remaining ingredients, stirring slowly. Knead until very shiny and not sticky. Gather dough into a ball and let rise for 1 hour, covered with plastic wrap.
Knead dough again about 5 minutes. Divide dough into 30 small pieces. Shape each into a ball and let it rise again for 30 minutes on a large pan on parchment paper.
While the balls rise, fill a squirt bottle with warm strawberry jelly or jam (can be warmed in the microwave for a few seconds.)
Pour about 5 inches vegetable oil into deep pot. Heat over medium-high heat to 350 degrees F on a candy thermometer. When the temperature is correct, add a few risen balls of dough; they should bob in the oil. Fry the first side until golden on the bottom, turn with tongs and fry the second side until golden brown. Transfer to paper towels. Cool slightly.
Make a hole in each doughnut with the nozzle of the squirt bottle. Squeeze, injecting jelly into the center of the doughnut.
Sift powdered sugar over the filled doughnuts and serve warm.
Be te-avon! (Hebrew)