Let’s talk about these Jelly Sufganiyot rolled in Vanilla Sugar. When it comes to fried doughnuts, I’ll take jelly every single time. I don’t really eat jelly. But what is Chanukah without a jelly doughnut????? Trust me, I’ve tried, in fact I made 4 other fillings before I said hey, forget this. I’m going with jelly!! Maybe next year…. Enjoy these perfected fluffy balls of goodness. I mean perfected. This recipe was my 5th try. Can’t stop won’t stop. That’s what they say…Happy Chanukah Friends. Also, thank you for the love. You give me the strength in the wee hours to try try again.
- 1 tbsp active dry yeast
- 3/4 c warm water
- 1/4 c + 1 tsp sugar
- 2 1/2 c flour
- 2 eggs
- 2 Tbsp margarine room temperature margarine
- 2 tsp salt
- Oil for frying
- Strawberry jam
- 1 c sugar
- 1/4 tsp vanilla extract
- In a bowl proof yeast in warm water and add 1 tsp sugar.
- In the bowl of a mixer add flour. Make a well in the middle of the flour and add in eggs, margarine, salt and remaining sugar. Add in the yeast and water mixture. Mix well.
- Remove dough from the bowl and place into a clean oiled bowl. Cover with a warm towel and let it rise for 1 1/2 hours.
- In the meanwhile, prepare the vanilla sugar topping. Mix sugar and vanilla.
- Lightly dust a surface with flour. Roll out the dough 1/4 inch thick. Cut out the dough into 2” circles. Cover with a towel and let rise for 30 minutes. Heat oil to 350F and fry until golden (2-3 minutes on each side.) Roll in vanilla sugar.
- Transfer to a wire rack and let doughnuts cool.
- Poke a hole in the side of the doughnuts with a skewer.
- Fill a piping bag with a tip with strawberry jam. Grab a donut and place the piping tip right into the hole that you made in your donut and insert it as far as you can. Gently squeeze out the filling into the donut, letting about 1 tbsp of the jam fill each doughnut