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Jam-Filled Doughnuts (Sufganiyot)

Every year at Hanukkah I think of my grandmother and the stories she told about making beef brisket and potato latkes for her first Hanukkah dinner in America. But as much as I love the stories, our food focus has ... Read more

Total time: 1 hour plus 1 1/2 hours rising | Makes 12 donuts
  • 1 (1/4-ounce) packet active dry yeast
  • 1/2 cup warm water
  • Sugar
  • 2 tablespoons unsalted margarine, melted
  • 1 egg, separated
  • 2 teaspoons orange juice
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup raspberry or strawberry jam
  • Oil, for frying

Step 1Dissolve the yeast in the warm water with a dash of sugar and set aside until foamy, about 5 minutes.

Step 2Blend the margarine, egg yolk, orange juice and yeast mixture in the bowl of a mixer. Gradually add the flour, 2 teaspoons of the sugar and salt and blend well. Cover with a towel and let rise until doubled, about 45 minutes.

Step 3Place the dough (it will be sticky) on a well-floured board and knead it into a flat disk, adding additional flour if needed. Roll the dough out 1/4-inch thick with a rolling pin. Using a cookie cutter, cut out 2 1/2-inch rounds.

Step 4Place 2 teaspoons of jam in the center of half of the rounds; brush the edges with the egg white and put a plain round on top of jam. Pinch the edges to seal. Place them on a paper-covered cookie sheet, cover with a towel and let rise about 45 minutes.

Step 5Reseal doughnuts before frying.

Step 6Heat about 2 to 3 inches of oil in a deep-fryer or heavy pot to 375 degrees. Fry 3 or 4 doughnuts at a time, turning them with a fork or tongs when one side is browned, and continuing to fry until brown all over, about 5 minutes. Drain on paper towels. Do this in batches until all the dough is used up.

Step 7To serve, roll in sugar.

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