Makes 10 donuts

Whether you save them as a special Hanukkah treat or enjoy them year round, there is no wrong reason to eat a jelly donut. Use any jelly or jam that you like best, or fill the donuts with dulce de leche, vanilla cream, or chocolate-hazelnut spread.

Ingredients

  • 2 1/2 cups bread flour
  • 2 1/2 teaspoons (one 1/4 oz packet) instant dry yeast
  • 2/3 cup milk, room temperature
  • 4 tablespoons softened butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon zest (from about 1/2 lemon)
  • 2 teaspoons vanilla extract
  • 2 quarts vegetable oil, as needed for frying
  • 1 cup jam
  • 1 cup sugar, for coating

Directions

  1. In the bowl of a mixer, combine the flour and yeast. Add the milk, butter, sugar, egg, egg yolk, salt, lemon zest, and vanilla. Mix on medium speed with the dough hook attachment for 8 to 12 minutes. The dough should have very strong gluten development and be tight but smooth. It will still be slightly sticky, but should not feel wet.
  2. Transfer the dough to a large, lightly-oiled bowl. Cover and set aside to ferment until doubled in size, about 1 hour.
  3. Line a baking sheet with parchment paper. Divide the dough into 10 pieces, and shape each piece into a tight round and press lightly with the palm of your hand to flatten slightly. Transfer, seam side down, to the baking sheet.
  4. Cover loosely with a clean kitchen towel, and set aside to proof until the dough springs back slowly to the touch but does not collapse, 45 to 60 minutes.
  5. Heat the oil in a heavy-bottomed pot over medium heat until it reaches 350°F.
  6. Meanwhile, line 2 baking sheets or cooling racks with paper towels. Place the jam in a piping bag with a #2 tip, and place the coating sugar in a shallow bowl.
  7. Carefully transfer the proofed donuts, a few at a time, seam side up, to the hot oil, adjusting the heat as needed to maintain the oil temperature. Use a spider or other heat-safe tool to keep the dough submerged, until golden brown on the first side, 1 minute. Flip and fry, not submerged, another 1 1/2 minutes. Turn once more and fry until the top is deep golden brown, 20 to 30 seconds. Lift the donuts from the hot oil with a spider or tongs, allowing the oil to drain away over the fryer. Drain on paper towels just until cool enough to handle.
  8. Use the piping tip to make a small hole in the side of the donut and inject jam into the donut. Dip both sides of each one in granulated sugar and place them on a rack to cool.

    Chef’s Note: If you do not have a piping tip, use a small paring knife to cut a hole in the donut. Use a piping bag or zip-top bag with a corner cut off to pipe jelly into the hole.

CIA FOODIES

Jelly Donuts (Sufganiyot)

Makes 10 donuts Whether you save them as a special Hanukkah treat or enjoy them year round, there is no wrong reason to eat a jelly donut. Use any jelly or jam that you like best, or fill the donuts with dulce de leche, vanilla cream, or chocolate-hazelnut spread.

Ingredients

  • 2 1/2 cups bread flour
  • 2 1/2 teaspoons (one 1/4 oz packet) instant dry yeast
  • 2/3 cup milk, room temperature
  • 4 tablespoons softened butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon zest (from about 1/2 lemon)
  • 2 teaspoons vanilla extract
  • 2 quarts vegetable oil, as needed for frying
  • 1 cup jam
  • 1 cup sugar, for coating

Directions

  1. In the bowl of a mixer, combine the flour and yeast. Add the milk, butter, sugar, egg, egg yolk, salt, lemon zest, and vanilla. Mix on medium speed with the dough hook attachment for 8 to 12 minutes. The dough should have very strong gluten development and be tight but smooth. It will still be slightly sticky, but should not feel wet.
  2. Transfer the dough to a large, lightly-oiled bowl. Cover and set aside to ferment until doubled in size, about 1 hour.
  3. Line a baking sheet with parchment paper. Divide the dough into 10 pieces, and shape each piece into a tight round and press lightly with the palm of your hand to flatten slightly. Transfer, seam side down, to the baking sheet.
  4. Cover loosely with a clean kitchen towel, and set aside to proof until the dough springs back slowly to the touch but does not collapse, 45 to 60 minutes.
  5. Heat the oil in a heavy-bottomed pot over medium heat until it reaches 350°F.
  6. Meanwhile, line 2 baking sheets or cooling racks with paper towels. Place the jam in a piping bag with a #2 tip, and place the coating sugar in a shallow bowl.
  7. Carefully transfer the proofed donuts, a few at a time, seam side up, to the hot oil, adjusting the heat as needed to maintain the oil temperature. Use a spider or other heat-safe tool to keep the dough submerged, until golden brown on the first side, 1 minute. Flip and fry, not submerged, another 1 1/2 minutes. Turn once more and fry until the top is deep golden brown, 20 to 30 seconds. Lift the donuts from the hot oil with a spider or tongs, allowing the oil to drain away over the fryer. Drain on paper towels just until cool enough to handle.
  8. Use the piping tip to make a small hole in the side of the donut and inject jam into the donut. Dip both sides of each one in granulated sugar and place them on a rack to cool. Chef’s Note: If you do not have a piping tip, use a small paring knife to cut a hole in the donut. Use a piping bag or zip-top bag with a corner cut off to pipe jelly into the hole.

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