Sufganiyot (Israeli Jelly Doughnuts)

Sufganiyot (Israeli Jelly Doughnuts)
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  • [[Powdered sugar, for dusting]]
  • [[{{2/3 cup}} smooth jam or jelly]]
  • [[{{6 cups}} (1 ½ quarts) vegetable or canola oil, for frying, plus more for coating the bowl]]
  • [[{{2 tablespoons}} unsalted butter (¼ stick), at room temperature]]
  • [[{{¾ cup}} warm whole milk (105°F to 115°F)]]
  • [[{{2}} large egg yolks]]
  • [[{{½ teaspoon}} fine salt]]
  • + 3 more ingredients
    • [[1 ({{¼-ounce}}) packet active dry yeast (2 ¼ teaspoons)]]
    • [[{{¼ cup}} granulated sugar]]
    • [[{{2 cups}} all-purpose flour, plus more for dusting the baking sheet and rolling out the dough]]

Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smoot...

View full recipe at Chow


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