Traditionally, foods eaten to celebrate Hanukkah are fried in oil, signifying the miracle of a small amount of oil burning for 8 days. So don't even think about baking these donuts! These delicious sufganiyot (Hanukkah jelly donuts) don't require any kneading - let your mixer do all the heavy lifting! This recipe yields about 2 dozen donuts.
Happy Hanukkah to all those who celebrate!
Ingredients:
1 cup milk
1/2 cup sugar + 1 TBSP
2 1/4 teaspoons active dry yeast
3 cups all-purpose flour + more for dusting
1/2 teaspoon salt
2 eggs
1/4 cup unsalted butter, at room temperature
Vegetable oil, for frying
1 cup jelly of your choice
Confectioners' sugar, for dusting
Method:
Heat the milk in microwave for 30 seconds.
Stir in 1 tablespoon of the sugar.
Stir in yeast and let it sit for 5 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. Add the eggs, butter, and yeast mixture and mix on low speed until the dough comes together, about 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and elastic, about 5 minutes.
Transfer the dough to a lightly oiled bowl and cover with a towel.
Line a baking sheet with parchment and dust with flour. Set aside.
Let the dough rise in a warm place until it has doubled in size, about 1 hour.
Punch down the dough and roll it out on a lightly floured surface to a thickness of 1/2 inch.
Using a 3-inch cookie cutter or glass, cut out rounds of dough.
Transfer the rounds to the baking sheet and cover with a towel.
Let the dough rise for an additional 30 minutes.
In a large, heavy pot, heat 2 inches of oil over medium heat until it reaches 350°F on a deep-frying thermometer.
Working in batches, gently place donuts into the hot oil and fry until they are puffed and golden, about 2 minutes per side.
Use a slotted spoon to transfer the donuts to a paper towel-covered wire rack to drain.
Repeat with the remaining donuts.
Once the donuts have cooled slightly, use a small sharp knife to cut a 1-inch hole in the side of each.
Fill a pastry bag fitted with a small tip with the jelly and fill each doughnut with jelly.
Dust with confectioners' sugar before serving.
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Lachaim by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Source: incompetech.com...
Artist: incompetech.com/
29 авг 2024
