Skip to main content

Baked Goods

Traditional Jelly Doughnuts (Sufganiyot)
1 cup Nature's Place Organic No-Sugar- Added Apple Juice at room temperature
2 (1/4 oz.) packets active dry yeast (not instant)
2 Nature's Place Organic Cage Free Extra Large Brown Eggs
3 tablespoons vegetable oil, plus 4 to 6 cups for frying
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon grated orange zest
2 teasponns vanilla extract
3 1/2 cups all-purpose flour, plus extra for working the dough
1/2 cup Inspirations Strawberry Pomegranate Fruit Spread
1/4 cup confectioners' sugar
+ Add to Shopping List
Traditional Jelly Doughnuts (Sufganiyot)

Traditional Jelly Doughnuts (Sufganiyot)

Traditional Jelly Doughnuts (Sufganiyot)
  • Servings:Serves 15 (15 servings)
  • Prep Time:40 minutes
  • Cook Time:190 minutes
1. Pour juice in a small bowl. Sprinkle with yeast and let stand for 10 minutes to proof. Mixture should become slightly foamy.
2. While the yeast is proofing, in a large bowl whisk together eggs, 3 Tbsp. of the oil, sugar, salt, orange zest, and vanilla. Add yeast mixture and mix well.
3. Slowly add flour and mix in using a wooden spoon until just combined.
4. Knead dough in the bowl for 2 minutes, then transfer to a floured surface and knead for 5 minutes, until the dough is elastic but still slightly sticky. Add additional flour 1 Tbsp. at a time, if needed. Oil a large bowl and place dough in bowl, turning to coat slightly with the oil. Cover surface of bowl loosely with plastic wrap. Let dough sit in a warm place until doubled in size, about 2 hours. (If your house is cool, heat the oven to 200 degrees F for 5 minutes, turn it off, and then let the dough rise inside.)
5. Once dough has doubled, punch it down. Place it on a floured work surface and roll it out to a thickness of 3/4 inch. If dough seems difficult to roll, let it rest for 3 minutes, then continue rolling. Cut 3-inch circles out of the dough and place circles on a floured baking sheet. Combine and roll out the scraps until all the dough has been used. Cover with a tea towel and let rise for 30 minutes.
6. Fill a deep frying pan or stockpot with approximately 1 1/2 inches of vegetable oil. Heat on high heat until the oil reaches 350-degrees F on a deep-fry thermometer.
7. Carefully place doughnuts in the oil, 3 to 4 at a time, making sure to leave a doughnut's worth of space empty. Fry for 1 minute, turn, and fry 1 minute more. Doughnuts should be well browned on both sides. Remove doughnuts from the oil and place on a wire rack lined with paper towels. Continue frying until all the doughnuts are cooked. It is important that the oil not get too hot or too cold, so monior the temperature of the oil and adjust the heat to keep it between 350-360 degrees F.
8. Once doughnuts have cooled slightly, cut a small slit in the side of each with a paring knife. Use a teaspoon to place the fruit spread in each doughnut. Sift confectioners' sugar over the doughnuts and serve immediately.
These doughnuts are also delicious when baked. Follow steps 1 through 5 in the magazine, but after the doughnuts have been cut let them rise on a baking sheet sprayed with vegetable cooking spray. Preheat oven to 425 degrees F. Once doughnuts have risen the second time, spray them with a light coat of vegetable cooking spray. Bake until doughnuts have puffed up and browned, about 8 to 10 minutes. Then follow step 8.
Source: Hannaford fresh Magazine, November - December 2012