Sufganiyot - Traditional Israeli Jelly Donuts for Chanukah
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 package dry yeast4 tbs sugar3/4 cup lukewarm water2-1/2 cups flourpinch of salt1 tsp ground cinnamon2 egg yolks2 tbs margarine, softened3 tbs strawberry preservesoil for fryingextra sugar for dippingNote: these are extra-delicious if you use milk and butter instead of water and margarine. Calories were calculated with water and margarine.
Mix yeast, 2 tbs sugar and water. Allow to sit until yeast bubbles.
Combine flour with remaining sugar, salt, cinnamon, and egg yolks and the yeast mixture. Knead until it forms a ball. Add margarine. Knead until well combined. Cover with a towel and allow to rise 30 - 60 minutes, until about doubled.
(note: if preferred, it may be allowed to rise overnight in the refrigerator)
Roll out dough to about 1/8 inch.
Cut into 24 rounds, about 2 inches in diameter ( a biscuit cutter works well). Place 1/2 tsp jelly in center of each of 12 rounds. Moisten edge with water; top with second round. Crimp tightly.
Allow to rise again, about 30 minutes.
Heat 2 inches of oil to about 375. Drop sufganiyot in, a few at a time, cook until browned on one side, flip over, and cook the second side.
Remove from oil, drain on paper towels, and roll in sugar.
If the oil is very hot they do NOT absorb a lot.
VERY yummy!
Chag Sameach!
Number of Servings: 12
Recipe submitted by SparkPeople user TIME4JUDI.
Combine flour with remaining sugar, salt, cinnamon, and egg yolks and the yeast mixture. Knead until it forms a ball. Add margarine. Knead until well combined. Cover with a towel and allow to rise 30 - 60 minutes, until about doubled.
(note: if preferred, it may be allowed to rise overnight in the refrigerator)
Roll out dough to about 1/8 inch.
Cut into 24 rounds, about 2 inches in diameter ( a biscuit cutter works well). Place 1/2 tsp jelly in center of each of 12 rounds. Moisten edge with water; top with second round. Crimp tightly.
Allow to rise again, about 30 minutes.
Heat 2 inches of oil to about 375. Drop sufganiyot in, a few at a time, cook until browned on one side, flip over, and cook the second side.
Remove from oil, drain on paper towels, and roll in sugar.
If the oil is very hot they do NOT absorb a lot.
VERY yummy!
Chag Sameach!
Number of Servings: 12
Recipe submitted by SparkPeople user TIME4JUDI.
Nutritional Info Amount Per Serving
- Calories: 141.7
- Total Fat: 2.9 g
- Cholesterol: 34.1 mg
- Sodium: 25.4 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 0.7 g
- Protein: 3.2 g
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