Jelly Donuts for Hanukkah

Anyone have a good recipe for jelly donuts for Hanukkah? What type of jelly works best?

I found this recipe.

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RE: Chanukah Fare
Posted by: Bride_of_Cow Posted on: 12/7/2004 12:50:05 PM
#R4835227
I haven't tried making these, but I will! (BTW, pareve means containing neither milk nor meat, so that they could be eaten with any meal.)

SUFGANIYOT

1 tablespoon dry yeast (1 pkg)
4 tablespoon sugar
3/4 cup lukewarm milk (or water for pareve)
2-1/2 cups flour
pinch of salt (does it hurt the salt to get pinched :-))
1 teaspoon cinnamon
2 eggs, separated
2 tablespoon butter (or pareve margarine)
Apricot, strawberry or some type of preserves
Sugar
Vegetable oil

Mix yeast, 2 tablespoons sugar and milk. Let sit till it bubbles. Sift flour, mix in remaining sugar, salt, cinnamon, egg yolks and yeast mixture.

Knead dough until it forms a ball. Add butter or margarine, knead until butter is well absorbed. Cover with a towel and let rise overnight in fridge.

The next morning:

Roll out the dough to a thickness of 1/8 inch. Cut dough into 24 rounds with a juice glass or other object about 2 inches in diameter. Place1/2 teaspoon of preserves in ceter of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping wtih the thumb and second finger is best. Let rise for about 30 minutes.

Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.

Roll in sugar.

Makes 12

Thank you. I'll give it a try.

This is an easy recipe from hometownannapolis.com


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Hanukkah Doughnuts

* (1) 16.3-ounce can large refrigerated buttermilk biscuit dough
* 1 tablespoon sugar
* ¾ teaspoon cinnamon
* 1/3 cup, approximately, strawberry or raspberry pastry filling or jam
* Vegetable oil for frying

Heat about 3 inches of oil in a heavy pot to 360 and 370 degrees. Combine sugar and cinnamon and set aside. Separate biscuits and roll each approximately 1/8 inch thick. Cut dough with a 6-point star cutter, if desired.

Fry 2 to 3 doughnuts at a time until the undersides are golden brown. Gently turn over once and finish frying the other side. Lift doughnuts out of the oil using a slotted spoon and drain on paper towels. Repeat with remaining dough. If desired, fill with jam by using a disposable decorating bag and tip No. 230.

Weight Watchers has an alternative to the fried doughnuts and suggests a reduced calorie lemon tart.

from http://www.cookingjewish.com/FNTpnina.htm

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PNINA SHICHOR'S SUFGANIOT
(HANUKKAH DOUGHNUTS)

3 pkgs. dry active yeast
1/2 C. warm water
scant 1 C. warm water
1/2 tsp. salt
1/2 C. oil
1/2 C. sugar
4 eggs
5-6 C. flour (approx.)

canola oil (or corn or vegetable)
jam
powdered sugar

In very large bowl (6 ½ quarts, 11 ½” at the top) dissolve yeast in 1/2 cup warm water. Let sit 5-10 minutes until bubbly. To yeast mixture add scant cup warm water, salt, oil, sugar, and eggs, breaking yolks up with a fork. Add 3 cups of flour and mix. Knead in remaining flour gradually right in the bowl until dough is spongy and elastic, but still feels a bit sticky. Do not overknead or add so much flour that dough is stiff. Lift dough and pour in enough oil to coat all sides of the bowl (no need to wash the bowl) and coat the dough. Loosely cover dough with plastic wrap.

Preheat oven to 200 degrees; then turn oven off. Let bowl of dough sit in oven for 2 hours or until dough rises nearly to the top of the bowl. Roll out on floured board to 1/4" thick. Cut with 3" biscuit cutter (or glass) into rounds. Let rounds of dough sit on cookie sheet 30 minutes.

Heat oil in deep fryer, heavy pot or electric fry pan to 365 degrees. Dip fingers in flour. Lift each round of dough and with two middle fingers stretch the underside middle of the round quite thin. This will be the depression for the jam. Quickly drop each round into the hot oil, depression side down and cover pot for about 30 seconds or until bottoms are golden brown (not dark). Quickly turn them, cover pot again and fry until the other side is golden brown. Lift doughnuts, draining oil out of hole, and drain in same bowl (no need to wash it) on paper towels, hole side down. Then drain again on paper towels on cookie sheet hole side up.

Fill holes with jam and dust with powdered sugar. Best if eaten warm.