Baked Sufganiyot (Jelly Doughnuts) -Dalya Rubin - It's Raining Flour Episode 23

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

jelly or jam

🥗Healthier: fruit preserves

💰Cheaper: homemade fruit filling

Fruit preserves offer a more natural sweetness.

Add active dry yeast and a pinch of sugar into warm water; mix and set aside.

In a bowl of an electric mixer fitted with a paddle attachment, add sugar, egg yolks, margarine, and vanilla extract; mix on medium speed for about 5 minutes until light and fluffy.

Pour in the water-yeast mixture and mix until combined; it will look curdled.

Switch to a dough hook and add all-purpose flour and sprinkle salt over it; mix on medium-high speed for about 5-8 minutes until a dough forms and pulls away from the sides of the bowl.

Grease a plastic bowl with oil; transfer the dough to the bowl, cover with a thin towel, and place in a warm spot for about 1.5 hours until doubled in size.

Punch down the dough for about 1 minute; line a baking sheet with parchment paper and spread oil over it.

Form about 25 balls of dough, flatten slightly, fold sides over, pinch the bottom, and place on the baking sheet.

Cover the pan with a thin towel and let rise for an additional 2 hours until doubled in size.

Preheat the oven to 350°F (175°C); brush each piece of dough with oil and bake for 10 minutes.

Remove from the oven, brush with melted margarine or butter, and return to the oven for an additional 5 minutes.

Use a number 12 piping tip to make a hole in the bottom of each doughnut; fill a piping bag with Nutella and inject into some doughnuts, then do the same with jelly.

Dust the filled doughnuts with confection sugar using a sieve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens