Sufganiyot Recipe

Sufganiyot Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Sufganiyot Recipe Sufganiyot Recipe Sufganiyot Recipe Jelly doughnuts, called “sufganiyot” in Israel, are a popular Hanukkah treat. Although fried foods are often associated with this holiday, we bake these doughnuts for a lighter version. Prep : 30 minutes plus dough rising and cooling Bake : 12 minutes per batch 3 cups all-purpose flour 1/4 cup granulated sugar 5 teaspoons rapid-rise yeast (2 packages) 1 teaspoon ground cinnamon 1 teaspoon salt 1/4 cup vegetable oil 3/4 cup warm whole milk (120 to 130°F), plus extra for brushing 2 large eggs, at room temperature 1 cup sour cherry or other jam 2 tablespoons confectioners’ sugar In electric stand mixer bowl, combine flour, granulated sugar, yeast, cinnamon, and salt. With paddle attachment of stand mixer, mix on low 15 seconds or until combined. Add oil and milk; beat on medium-low speed 3 to 5 minutes or until well combined. Add eggs, one at a time; beat 10 minutes or until dough is elastic, occasionally scraping sides of bowl. Meanwhile, lightly oil large bowl. Transfer dough to prepared bowl; cover loosely with plastic wrap. Let rise 40 minutes or until doubled in bulk. Lightly grease three cookie sheets. Gently punch down dough, folding it onto itself. On lightly oiled work surface, gently roll dough into 16-inch log; cut log crosswise into 1-inch pieces. Shape each piece into ball; transfer to prepared cookie sheets, 3 inches apart. Cover loosely with lightly oiled plastic wrap; let rise 20 to 30 minutes or until slightly puffed. (May be made up to 1 day ahead up to this point. Refrigerate, loosely covered. Bring to room temperature before baking.) Preheat oven to 350°F. Brush tops of dough with milk. Bake, one sheet at a time, 12 to 15 minutes or until pale golden. Cool on sheets on wire racks 5 minutes. Cut off corner of self-sealing plastic bag to make 1/4-inch-diameter hole; fit with 1/4- to ½-inch plain piping tip, and fill bag with jam. Slide paring knife horizontally into one side of each doughnut and, using sawing motion, carefully cut pocket in pastry. Fit piping tip into hole, and pipe jam into it until filled. Repeat. Dust doughnuts with confectioners’ sugar to serve. Makes 16 doughnuts. Each doughnut : About 215 calories, 4g protein, 37g carbohydrate, 6g total fat (1g saturated), 1g fiber, 28mg cholesterol, 165mg sodium.
Sufganiyot Recipe

Sufganiyot Recipe

Jelly doughnuts, called “sufganiyot” in Israel, are a popular Hanukkah treat. Although fried foods are often associated with this holiday, we bake these doughnuts for a lighter version. Prep : 30 minutes plus dough rising and cooling Bake : 12 minutes per batch
  • 3 cups all-purpose flour
  • 1/cup granulated sugar
  • 5 teaspoons rapid-rise yeast (2 packages)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/cup vegetable oil
  • 3/cup warm whole milk (120 to 130°F), plus extra for brushing
  • 2 large eggs, at room temperature
  • 1 cup sour cherry or other jam
  • 2 tablespoons confectioners’ sugar
  1. In electric stand mixer bowl, combine flour, granulated sugar, yeast, cinnamon, and salt. With paddle attachment of stand mixer, mix on low 15 seconds or until combined. Add oil and milk; beat on medium-low speed 3 to 5 minutes or until well combined. Add eggs, one at a time; beat 10 minutes or until dough is elastic, occasionally scraping sides of bowl.
  2. Meanwhile, lightly oil large bowl. Transfer dough to prepared bowl; cover loosely with plastic wrap. Let rise 40 minutes or until doubled in bulk.
  3. Lightly grease three cookie sheets. Gently punch down dough, folding it onto itself. On lightly oiled work surface, gently roll dough into 16-inch log; cut log crosswise into 1-inch pieces. Shape each piece into ball; transfer to prepared cookie sheets, 3 inches apart. Cover loosely with lightly oiled plastic wrap; let rise 20 to 30 minutes or until slightly puffed. (May be made up to 1 day ahead up to this point. Refrigerate, loosely covered. Bring to room temperature before baking.)
  4. Preheat oven to 350°F. Brush tops of dough with milk. Bake, one sheet at a time, 12 to 15 minutes or until pale golden. Cool on sheets on wire racks 5 minutes.
  5. Cut off corner of self-sealing plastic bag to make 1/4-inch-diameter hole; fit with 1/4- to ½-inch plain piping tip, and fill bag with jam. Slide paring knife horizontally into one side of each doughnut and, using sawing motion, carefully cut pocket in pastry. Fit piping tip into hole, and pipe jam into it until filled. Repeat. Dust doughnuts with confectioners’ sugar to serve. Makes 16 doughnuts.
Each doughnut : About 215 calories, 4g protein, 37g carbohydrate, 6g total fat (1g saturated), 1g fiber, 28mg cholesterol, 165mg sodium. baked sufganiyot recipe, easy sufganiyot recipe, israeli sufganiyot recipe, sufganiyot history, sufganiyot munchies, sufganiyot nyc, sufganiyot recipe bread machine, sufganiyot recipe martha stewart, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Sufganiyot Recipe

Article Categories : Holiday Celebrations

Sufganiyot Recipe

Sufganiyot Recipe

Jelly doughnuts, called “sufganiyot” in Israel, are a popular Hanukkah treat. Although fried foods are often associated with this holiday, we bake these doughnuts for a lighter version.

Prep : 30 minutes plus dough rising and cooling
Bake : 12 minutes per batch

  • 3 cups all-purpose flour
  • 1/cup granulated sugar
  • 5 teaspoons rapid-rise yeast (2 packages)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/cup vegetable oil
  • 3/cup warm whole milk (120 to 130°F), plus extra for brushing
  • 2 large eggs, at room temperature
  • 1 cup sour cherry or other jam
  • 2 tablespoons confectioners’ sugar
  1. In electric stand mixer bowl, combine flour, granulated sugar, yeast, cinnamon, and salt. With paddle attachment of stand mixer, mix on low 15 seconds or until combined. Add oil and milk; beat on medium-low speed 3 to 5 minutes or until well combined. Add eggs, one at a time; beat 10 minutes or until dough is elastic, occasionally scraping sides of bowl.
  2. Meanwhile, lightly oil large bowl. Transfer dough to prepared bowl; cover loosely with plastic wrap. Let rise 40 minutes or until doubled in bulk.
  3. Lightly grease three cookie sheets. Gently punch down dough, folding it onto itself. On lightly oiled work surface, gently roll dough into 16-inch log; cut log crosswise into 1-inch pieces. Shape each piece into ball; transfer to prepared cookie sheets, 3 inches apart. Cover loosely with lightly oiled plastic wrap; let rise 20 to 30 minutes or until slightly puffed. (May be made up to 1 day ahead up to this point. Refrigerate, loosely covered. Bring to room temperature before baking.)
  4. Preheat oven to 350°F. Brush tops of dough with milk. Bake, one sheet at a time, 12 to 15 minutes or until pale golden. Cool on sheets on wire racks 5 minutes.
  5. Cut off corner of self-sealing plastic bag to make 1/4-inch-diameter hole; fit with 1/4– to ½-inch plain piping tip, and fill bag with jam. Slide paring knife horizontally into one side of each doughnut and, using sawing motion, carefully cut pocket in pastry. Fit piping tip into hole, and pipe jam into it until filled. Repeat. Dust doughnuts with confectioners’ sugar to serve. Makes 16 doughnuts.

Each doughnut : About 215 calories, 4g protein, 37g carbohydrate, 6g total fat (1g saturated), 1g fiber, 28mg cholesterol, 165mg sodium.