Wednesday, December 2, 2015

Sufganiyah - Deep Fried Jelly Doughnuts

It is traditional to eat fried foods on Hanukkah because of the significance of oil to the holiday. One-day worth of oil for the lights in the temple lasted for 8 days.  Among Eastern European Jews, this usually includes latkes, pronounced "lot-kuhs" or "lot-keys" depending on where your grandmother comes from.  If you are not Jewish, it is pronounced "potato pancakes".

Another traditional food is a Sufganiyah.  It is basically a round doughnut that is deep-fried, filled with jelly or custard and topped with powdered sugar.  We found this Sufganiyah recipe on marthastewart.com and adapted it to use STAR® Grapeseed Oil, a healthier alternative when it comes to frying.

It is best to enjoy these treats while they are still warm!

Ingredients
Sufganiyah - Deep Fried Jelly Doughnuts
  • 3/4 cup warm water (about 110 degrees)
  • 1 envelope active dry yeast (1 scant tablespoon)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup sugar, plus 1/2 cup for coating
  • Pinch of salt
  • 2 large eggs, separated
  • 2 tablespoons margarine or unsalted butter, room temperature
  • STAR® Grapeseed Oil, for frying, plus more for bowl
  • 1/4 cup raspberry or strawberry jam or jelly
Directions
  1. In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
  2. Transfer dough to a bowl well-oiled with STAR® Grapeseed Oil turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
  3. Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/8 inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 (2-inch) rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps; cut out about 16 more rounds.
  4. Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
  5. Heat a few inches of oil in a large, heavy pot until it reaches 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 or 5, carefully slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute (doughnuts will fry very quickly and puff up). Using a slotted spoon, transfer doughnuts to paper towels to drain.
  6. Place remaining 1/2 cup of sugar in a medium bowl.  While doughnuts are still hot, dip them in sugar, turning to coat.  Serve immediately.

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