Strawberry Sufganiyot Recipes

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SUFGANIYOT



Sufganiyot image

Hanukkah is known as the festival of lights, which commemorates the miracle of the small amount of holy oil that lasted the eight days it took for more to be found. During these eight days of Hanukkah it is customary to eat lots of sweet and savory foods fried in oil and there is no better or more delicious way to honor that tradition than by making and eating these sweet, pillowy, lemon-scented sufganiyot, or jelly doughnuts, which are typically filled with raspberry, strawberry or apricot jam.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 12 to 14 doughnuts

Number Of Ingredients 13

1/2 cup whole milk
One 1/4-ounce packet active dry yeast
1 tablespoon plus 1/2 cup granulated sugar, plus 1/2 cup for rolling
3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 large egg, plus 2 large yolks, at room temperature
Nonstick cooking spray
Vegetable oil, for frying
1 1/2 cups raspberry, strawberry or apricot jam
1 cup confectioners' sugar, optional

Steps:

  • Microwave the milk in a small bowl until 105 to 110 degrees F. Stir in the yeast and 1 tablespoon of sugar; let stand until foamy, about 5 minutes. Whisk together the flour and salt in the bowl of a stand mixer fitted with the dough hook.
  • Add the yeast mixture, butter, vanilla, zest, egg, egg yolks and remaining 1/2 cup sugar to the flour mixture. Mix with a spoon until the dough just comes together, about 1 minute. (It's OK if a little of the flour remains loose at the bottom of the bowl, it will all come together while kneading.) Knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a lightly floured surface and knead into a smooth ball, about 1 minute. Lightly spray the mixing bowl with nonstick cooking spray and return the dough to the bowl; cover the bowl tightly with plastic wrap and let rise in a warm place until it has doubled in size, 1 1/2 to 2 hours.
  • Turn the dough out onto a floured surface and gently roll out into a 1/2-inch-thick round. Using a 3-inch round cookie cutter or drinking glass, cut the rounds out as closely together as possible. Place the rounds about 2 inches apart on a baking sheet lightly sprayed with nonstick cooking spray.
  • Lightly spray the tops with the cooking spray. Cover with plastic wrap and let rise again until puffed, at least 30 minutes and up to 1 hour. The dough rounds may not increase in size during this proofing, which is fine. The point is to let the dough rest before frying, resulting in pillowy doughnuts.
  • To fry the doughnuts: Line a baking sheet with a double layer of paper towels for draining. Put 1/2 cup granulated sugar in a medium bowl for coating the fried doughnuts.
  • Fill a large, heavy bottomed pot with 3 inches vegetable oil (about 8 cups) and insert a deep-fry thermometer. Place over medium-high heat and bring the oil temperature to 345 to 350 degrees F. Do not let the oil get any hotter than 350 degrees or the outside of the doughnuts will burn before the insides are cooked through.
  • Working in batches of 3 to 4, carefully slip the dough rounds into the hot oil, being careful not to let the oil splash up. Fry the doughnuts until deep golden brown, about 2 minutes. Use a slotted spoon to gently flip the doughnuts over and fry until deep golden brown on the other side, about 2 minutes. Use a slotted spoon to transfer the doughnuts the paper towel-lined baking sheet. Return the oil to temperature between batches.
  • Roll the warm doughnuts in the sugar to coat, then transfer them back to the baking sheet. Using a chopstick or skewer, poke a hole in the top of the donut, wiggling the stick back and forth to form a little pocket. Fill a pastry bag fitted with a small round tip with the jam of your choice and gently squeeze about 2 tablespoons into the side of each doughnut until the jam just peaks out from the hole on top. Dust the filled doughnuts with confectioners' sugar, if using, and serve hot.

PB&J SUFGANIYOT RECIPE BY TASTY



PB&J Sufganiyot Recipe by Tasty image

Here's what you need: warm water, active dry yeast, all purpose flour, sugar, large egg, large egg yolks, whole milk, orange juice, all purpose flour, kosher salt, vanilla extract, unsalted butter, vegetable oil, sugar, Kroger® Strawberry Preserves, creamy peanut butter

Provided by Kroger

Categories     Desserts

Yield 16 sufganiyots

Number Of Ingredients 16

2 tablespoons warm water
1 packet active dry yeast
1 tablespoon all purpose flour
1 tablespoon sugar
1 large egg
2 large egg yolks
½ cup whole milk, warm
2 tablespoons orange juice
3 ¼ cups all purpose flour, divided, plus more as needed
1 teaspoon kosher salt
½ teaspoon vanilla extract
6 tablespoons unsalted butter, cubed, room temperature, plus more for greasing
4 cups vegetable oil
1 cup sugar, for garnish
1 cup Kroger® Strawberry Preserves
1 cup creamy peanut butter, room temperature

Steps:

  • Make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast, flour, and sugar. Let sit for 5 minutes, until starting to foam.
  • Make the dough: Add the egg, egg yolks, milk, orange juice, 2 cups of flour, the salt, and vanilla to the bowl of the stand mixer. Mix on medium-low speed for about 2 minutes, until combined.
  • With the mixer running, add the butter, 1 cube at a time, mixing between each addition until incorporated. Some lumps are okay.
  • Add the remaining 1¼ cups of flour and mix on medium speed for about 10 minutes, until the dough is soft, pulls away from the sides of the bowl, and is no longer sticky. If the dough is still sticky, add up to ¼ cup more flour.
  • Transfer the dough to a large bowl greased with butter and cover with a kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 hour, or until doubled in size.
  • Line a baking sheet with parchment paper.
  • Turn the dough out onto a lightly floured surface and gently roll out to about ¾" thick. Using a 2½" round cutter, cut out circles of dough using a twisting motion (this will help seal the edges for a better finished shape). Reroll the dough scraps once and cut out more circles. Transfer the circles to the prepared baking sheet. Loosely cover with plastic wrap and let rise in a warm place for 40-50 minutes, or until nearly doubled in size.
  • Fry the sufganiyot: Heat the oil in a large, heavy saucepan or Dutch oven over medium-low heat until the temperature reaches 350°F (180°C).
  • Add the sugar to a shallow bowl. Add the Kroger® Strawberry Preserves and peanut butter to piping bags fitted with angled filling tips.
  • Working in batches to avoid overcrowding the pot, fry the sufganiyot in the hot oil until golden brown, about 1 minute per side. Remove the sufganiyot from the oil and transfer directly to the bowl of sugar, rolling to coat completely. Let cool for about 5 minutes before filling.
  • Pipe about ½ tablespoon each of the strawberry preserves and peanut butter through the side of each sufganiyot to fill the center.
  • Serve warm.
  • Enjoy!

SUFGANIYOT



Sufganiyot image

This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.

Provided by Joan Nathan

Categories     Dessert     Fry     Hanukkah     Kid-Friendly     Kosher     Jam or Jelly     Small Plates

Yield Makes about 12

Number Of Ingredients 25

1 scant tablespoon (1 package) dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or warm water*
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons (1/4 stick) butter or pareve margarine, softened*
Apricot or strawberry preserves
Sugar
Vegetable oil for deep-frying
*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal
Equipment
Measuring spoons
Measuring cups
Mixing bowls
Spoon
Sifter
Clean dish towel
Rolling pin
Juice glass
Deep fryer or heavy pot
Slotted spoon
Paper towels
Tiny spoon

Steps:

  • Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
  • Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
  • Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
  • Adult: Roll out the dough to a thickness of 1/8 inch.
  • Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
  • Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
  • Child: Roll the doughnuts in sugar.

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