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Ally's Sufganiyot
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Brief Description
Jelly doughnuts traditionally served for Hanukkah; start the dough the night before. Get the kids involved in making this one.
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Main Ingredient
jelly
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Category: Breakfast
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Cuisine: American
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Prep Time: 540 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal.
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Posted By: MHacademicteam
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Posted On: Dec 14, 2020
Number of Servings:
Ingredients:
- 1 packages - (1 scant tablespoon) dry yeast
- 4 tablespoons - sugar
- 3/4 cups - lukewarm milk or warm water
- 2 1/2 cups - flour
- 1 pinchs - salt
- 1 teaspoons - ground cinnamon
- 2 - eggs separated
- 2 tablespoons - butter or pareve margarine* softened
- - apricot or strawberry preserves
- - sugar for rolling
- - vegetable oil for frying
Directions:
Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let it sit for a few minutes to make sure it starts to bubble up.
Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Adult with Child: Knead the dough until it forms a ball; add the butter or margarine. Knead more, until the butter is well absorbed. Cover with a towel and let dough rise overnight in the refrigerator.
Adult: Roll out the dough to a thickness of 1/8 inch.
Child: Cut out the dough into 24 rounds, using a juice glass or any object about 2 inches in diameter. Place 1/2 teaspoon of preserves in center of each of 12 rounds. Top with the other 12 rounds, pressing down at edges, crimping with thumb and second finger. Seal with egg whites. Let rise for about 30 minutes.
Adult: Heat 2 inches of oil to about 375° F. Gently drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides; allow to drain on paper towels.
Child: Roll the doughnuts in sugar.
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