Sufganiyot (Jelly Doughnuts)

Recipe by brokenburner
READY IN: 1hr 4mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle yeast over warm water and let stand five minutes or until foamy.
  • In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
  • Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
  • Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
  • Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
  • Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
  • Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.
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