Sufganiyot (Jelly-Filled Doughnuts)
Soft, fluffy, jelly-filled donuts fried until golden and dusted with sugar. A classic treatperfect for celebrations and special occasions.
8
Servings 8
Ingredients:
- ½ cup Prairie Farms Whole Milk warm (90-110ºF)
- 1 tsp Instant Yeast
- 2 tbsp Granulated Sugar
- ½ tsp Granulated Sugar
- 1 Large Egg
- ½ tsp Vanilla Extract
- 1 tbsp Vegetable Oil plus about 5-6 cups for frying
- 1 ¾ cups All-Purpose Flour plus more for rolling
- ¼ tsp Kosher Salt
- ¼ cup Cinnamon Sugar for topping
- Prairie Farms Light Whipped Cream for filling
- Strawberry or Raspberry Jelly for filling
- Powdered Sugar for topping
Directions:
- Heat milk to 90 - 110ºF. Transfer to a large glass measuring cup, stir in instant yeast and ½ tsp. granulated sugar. Let mixture rest for 5 minutes, until slightly bubbly.
- Whisk egg, vanilla extract, and 1 tbsp. vegetable oil into milk mixture until well combined.
- In a large mixing bowl, stir together flour, 2 tbsp. granulated sugar, and salt.
- Pour milk mixture into bowl of dry ingredients. Stir with rubber spatula until a very sticky dough forms.
- Cover bowl with plastic wrap and let it rise in a warm place for about one hour, or until doubled in size.
- Gather two large-rimmed baking sheets. Line one with parchment paper, then generously dust the parchment paper with flour. Set aside. Line second baking sheet with paper towels. Set aside.
- Pour vegetable oil into a deep Dutch oven or pot until about 2” deep. Heat over medium-high heat to 350º. (While oil heats, prepare the doughnuts).
- Generously flour a clean work surface. Transfer dough onto surface and generously dust top of dough with more flour.
- Gently pat dough into a ½” thick oval, adding more flour as needed to prevent sticking. Cut out as many 3” circles as you can using a biscuit cutter or pint glass. Gather and gently knead remaining dough scraps, flatten them into another ½” oval, and cut out more circles. Repeat until you have eight. Transfer circles to parchment-lined baking sheet.
- Once oil reaches 350ºF, fry doughnuts 3-4 at a time for about 1 ½ minutes per side (3 minutes total, flipping halfway through) until browned on both sides.
- Transfer fried doughnuts to baking sheet lined with paper towels and immediately sprinkle each doughnut with about ¼ tsp. cinnamon sugar per side while still warm.
- Repeat until all doughnuts are fried.
- Once doughnuts are cool enough to handle, gently slide a small knife into side of each one, creating a hole and gently hollowing out some of the middle of the doughnut. Pipe in jelly or Prairie Farms Light Whipped Cream, then dust with powdered sugar.
- Enjoy fresh and warm!
Notes
Keep the oil around 325-350ºF. Adjust the temperature beneath the Dutch oven as you fry the doughnuts to keep it as consistent as possible. If it gets too hot, the doughnuts will brown too quickly. If it gets too cool, they’ll absorb too much oil. Use a kitchen thermometer to help!
The dough will be sticky! It will feel very soft and a little sticky, but it should hold its shape once you cut out the circles. Don’t be shy with the flour when dusting your work space and the dough!
Fill the doughnuts while they’re warm (not super hot). Let the doughnuts cool for a few minutes before piping the jelly or whipped topping into them so it doesn’t immediately melt.
Enjoy them fresh! Sufganiyot are the best when they’re fresh! You can make them a few hours ahead of time and fill them and dust them with powdered sugar right before serving if needed. We don’t recommend making them any further in advance than that though!
Filling options: Strawberry and raspberry jelly are classic, but our Prairie Farms Sweetened Light Whipped Cream makes a lighter, cream-filled variation that is a really fun twist!