These are deep-fried yeast-risen filled doughnuts using my no-fail recipe that works every single time. The results are soft, airy, light, and fluffy clouds that just melt in your mouth. You will never go to the bakery to buy doughnuts again.
These are the classic filled variety often referred to as sufganiyot. They are usually made in the month of December because that's when the Jewish festival of Hanukkah comes. The bakeries in Israel are filled with these jam donuts this time of the year.
While this is not an East-Indian specific recipe I cannot remember a time when we didn't have donuts at home. I shared a few variations for these on my blog Veena Azmanov which is why I believe many of you have requested me for my recipe.
- Mixing bowl
- 180 ml Warm milk luke-warm - 110 F
- 9 grams Fresh yeast or 2 ¼ tsp Instant yeast
- 1 tbsp Sugar
- 2 tbsp Butter soft,
- 1 large Egg
- 500 grams All-purpose flour
- ½ tsp Salt
- ¼ tsp Nutmeg
- 100 grams All-purpose flour extra for kneading
- In a small bowl, combine the warm milk, yeast, sugar, and egg. Set asideTip - make sure the water is barely warm, hot water will kill the yeast and cold water will not activate it.
- In the bowl of a stand mixer with the hook attachment - combine the flour, salt, and nutmeg. Alternatively, you can knead the dough by hand in a bowl.
- Add the yeast mixture to the flour mixture and combine well. Then knead on the stand mixer for 2 full minutes or by hand for 3 minutes.
- Next, add the soft butter and knead for another 3 minutes on the stand mixer or 4 minutes by hand. Tip - The kneading is what gives the dough that elasticity. Avoid adding too much flour when kneading or the doughnuts will be dense.
- Bring the dough into a ball and place it in an oiled bowl. Cover and let rise for 60 to 90 minutes until double in volumeTip - The oil in the bowl will prevent the dough from sticking. Make sure to smear some oil on the dough to prevent the top from drying out.
- Once the dough has doubled in volume, remove onto a work surface and degas or remove all the air. Tip - this will prevent ugly air pockets when proofing/rising again
- Divide the dough into 2 portions and each of these portions into 6 pieces. This will make 12 doughnuts
- Shape each portion into a nice tight smooth ball. Make sure to roll the ball so it is almost seamless. (watch video) Then press it flat with your hand. Tip - Pressing down will ensure it will rise in a doughnut shape, not ball shape.
- Let the doughnuts proof again for 30 to 45 minutes - until they are double in volume.
- In a large deep pot add the oil for deep frying (about 350 F to 360 F) The oil must be enough so the doughnuts float and not touch the bottom of the pan.
- Deep fry the doughnuts for about 4 to 5 minutes. They need to cook on the side so keep the oil to a light simmer not rolling boil. (see video)
- Drain onto clean paper hand towels to absorb excess moisture. Let them cool until barely warm
- Add strawberry jam in a piping bag with a round tip and add a generous tablespoon of jam in each doughnut. Tip - make sure the doughnuts are not too hot when you fill them with jam or the jam will melt.
- Finally, dust them with powdered sugar and serve.
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