The Best Sufganiyot: Homemade Jelly Donuts for Hanukkah
INSTRUCTIONS
- In the bowl of a stand mixer, combine all the dough ingredients and knead for at least 8 minutes on medium speed.
- Allow the dough to rise at room temperature for about an hour or until it doubles in size.
- Divide the dough into 50 balls (approximately 60 grams each). Place each ball on parchment paper squares and let them rise again until doubled in size.
- Fill half a pot with oil until it reaches 350-375°F (180-190°C). Fry the donuts for 3 minutes on each side.
- The temperature is crucial; if the oil is too hot, the donuts will be doughy on the inside and burnt on the outside. If the oil is not warm enough, the donuts will absorb too much oil.
- Remove from the oil and place on a cooling rack. Fill the donuts with strawberry jam and sprinkle with powdered sugar.
MY NOTES
FAQ
What is the difference between jelly and jam donuts?
The main distinction between jelly and jam donuts lies in their filling. Jelly donuts are typically filled with smooth, translucent fruit gel, often made from fruit juice. On the other hand, jam donuts contain a thicker and chunkier fruit spread, which includes fruit pulp. This textural difference results in varying taste experiences – jelly donuts offer a lighter and smoother sweetness, while jam-filled ones provide a heartier, more textured fruit flavor.
How long do homemade jelly donuts last?
Homemade jelly donuts, when stored properly, can maintain their freshness for about 1 to 2 days. To extend their shelf life, store them in an airtight container at room temperature. However, for longer preservation, consider refrigerating them for up to a week. Keep in mind that the texture may change slightly over time, with refrigeration helping to slow down the aging process.
What is the origin of the Hanukkah jelly donuts?
Sufganiyot, the traditional Jewish donut enjoyed during Hanukkah, has its origins in Israel. The name “sufganiyah” means sponge or spongy, highlighting the donut’s soft and airy texture.
The custom of eating fried foods, including sufganiyot, during Hanukkah is rooted in the commemoration of the miracle of the oil in Jewish history. According to the story, during the rededication of the Second Temple in Jerusalem, a small amount of oil miraculously lasted for eight days, despite there only being enough for one day. This miracle is celebrated by consuming foods fried in oil, such as sufganiyot. Over time, the tradition of eating these delectable donuts has spread beyond Israel and become popular in Jewish communities worldwide during the Hanukkah festivities.
