Sufganiyot (Jelly Doughnuts for Hanukkah) (Edit recipe)

Sufganiyot are a traditional Jewish and Israeli jelly doughnut that are enjoyed throughout Hanukkah. They are a pillowy soft doughnut with a flaky exterior, and are absolutely delicious and fun to make! We used Sunrise Flour Mill All Purpose White Flour for this recipe, as it is more easily digested for those who can't usually tolerate gluten.

2 hours

20 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	200
Fat:	5 g
Carbohydrates:	32 g
Protein:	3 g
Cholesterol:	2 g
Sodium:	141 mg
Fiber:	1 g
Sugars:	16 g
Calculated per serving.

by Primal Palate

Serves: 16

Ingredients

1 cup Milk, warm
1 Tbsp Active Dry Yeast
1/4 cup Maple Sugar, + 1 Tbsp
500 gram All Purpose Flour, (3.75 cups)
1 tsp Salt
1 tsp Vanilla Extract
2 Eggs
1/3 cup Avocado Oil, plus 34 ounces more for frying
1 cups Strawberry Fruit Spread, Strawberry Jam
1 cup Powdered Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Warm the milk to 100 degrees F, and whisk in 1 tablespoon of maple sugar, and the active yeast, and allow the yeast to proof for 5 minutes.
In the bowl of a stand mixer, maple sugar, flour, and salt. Mix together on low speed until combined.
Add the milk and yeast mixture, and combine on low speed.
Add the eggs, vanilla, and avocado oil, and combine on medium speed, scraping down the bowl as needed until you have a smooth dough.
Transfer your dough to a large bowl, cover and place in a warm area of your kitchen to rise for 1 hour.
Punch down the dough, and roll out the dough until it's approximately 1/2 inch thick.
Using a 2 inch round cookie cutter or biscuit cutter, cut rounds of the dough, and place on a parchment lined baking sheet. Repeat with the remaining dough as needed.
Cover the dough rounds, and allow to rise for an additional 30 minutes.
Heat your oil in a large wide pot until it reaches 340-350 degrees.
Fry the doughnuts 2 minutes per side, and transfer to a wire rack lined baking sheet.
Fill a piping bag, fitted with a round piping tip with your strawberry jam.
Create a small hole with a knife into the side of your doughnuts, and fill each donough with strawberry jam.
Dust the doughnuts with lots of powdered sugar, and enjoy!