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Sufganiot (Israeli Jam Doughnuts)

Sufganiot (Israeli Jam Doughnuts)

If you have never made a Jam doughnut at home, don’t be intimidated, they are easier to make then you would expect and the homemade version are fresh and super delicious.

  • 2 teaspoons active dry yeast
  • 1½ tablespoons lukewarm water
  • 125ml (½ cup) lukewarm milk (or milk alternative)
  • 2 tablespoons caster sugar
  • 50g butter (1/4 cup) (or non-hydrogenated margarine), melted
  • 335g (2¼ cups) plain (all-purpose) flour
  • 2 eggs
  • vegetable oil, for deep-frying
  • Caster sugar, for topping
  • Jam, for filling

In a large bowl place the yeast, water, milk and a pinch of sugar and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add the butter, flour, eggs and sugar to the yeast mixture and use a knife or your hands to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth.

Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Roll out to 1cm thick and use an 8cm-round cutter to cut 10 rounds from the dough. Place the rounds on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen.

Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C (350°F) alternatively use a deep fat fryer. Cook the doughnuts, in batches, for 1–2 minutes each side or until golden. Drain on absorbent paper. Roll in caster sugar, using a small knife, make a small slit the side of the doughnut, then using a piping bag fitted with a small nozzle push about a tablespoon of jam into the doughnuts.