At last, a simple recipe for jelly donuts that will remove most of the time and effort normally involved in this Chanukah traditional sweet treat. There is no yeast involved, cutting the prep and cook time in half!! Most importantly, these jelly donuts, or Sufganiyot, as they are called in Hebrew, are absolutely delicious. You can always substitute cashew or plant-based yogurt to keep it dairy-free.
click to printIngredients:
- 3 cups of unbleached flour (sifted)
- 2 teaspoons of baking powder
- 2 tablespoons of sugar
- 2 eggs
- 2 cups of plain greek yogurt (2% or full fat)
- 1-quart of vegetable or canola oil for frying
- jelly of your choice
- powdered sugar
Directions:
- In a bowl, combine flour, baking powder, sugar, eggs and yogurt. Mix until well blended. Make the donuts by rolling small portions of the dough between your palms to make 2″ diameter balls; place on parchment paper until ready to transfer to pot of hot oil.
- Heat the oil, until very hot, You can use a thermometer (375°) or drop a tiny ball of dough and see if it sizzles and bubbles; if it does, it is ready.
- Fry until doughnut puffs and becomes light brown, then turn and cook on the other side. Repeat until all doughnuts are cooked. Set cooked doughnuts on a paper towel to cool (the paper towel will also absorb the excess oil).
- Poke a small hole into each doughnut (I used a metal straw, but you can use a baster or skewer).
- Fill a ziplock bag with jam and cut off the tip. Squeeze a small amount of jam directly into the opening of the donut. Don’t worry if it spills out over the top…it’s supposed to!
- Using a sifter or slotted spoon, sprinkle the doughnuts with powdered sugar and serve immediately.
