Adapted from the, CTCA, The Center for Kosher Culinary Arts
This quick batter recipe for sufganiyot cuts out the time required to proof a yeast dough, So, if you want doughnuts on your table in under half an hour, this is the recipe for you. These doughnuts can be served plain, glazed, filled with jelly, or just with a simple dusting of powdered sugar.
2 cups sugar
4 eggs, beaten
2 cups milk
3 teaspoons vanilla
6 cups all purpose flour
½ teaspoon salt
4 teaspoons baking powder, jelly or preserves for filling
Jelly syringe or a pastry bag with a pointed tip (optional)
2 cups powdered sugar
6-7 Tablespoons water (or more, if necessary, to reach glaze consistency) or maple syrup
1 teaspoons vanilla extract
Vegetable oil, for frying
Fill a deep pot with at least 3 inches of oil. Heat to 375 degrees.
Combine wet ingredients with dry ingredients and mix until a wet batter forms. Use a tablespoon coated with flour to form small rounded balls. Try not to handle them too much or they will become dense.
Gently drop balls of dough, one at a time, into the hot oil. Using tongs or a slotted spoon, Turn the doughnuts so they equally deep brown on all sides. Remove and drain on paper towels. Test the doneness by cutting one open to ensure they are cooked through.
When the doughnuts are cool enough to touch, pierce the bottom of the doughnut and inject 1 teaspoon of jelly or filling of choice inside the doughnut.
Mix glaze ingredients together and dip doughnut into the mixture. Place in a single layer to dry for a few minutes before serving.
Makes approximately 2 dozen medium doughnuts.
Recipe: kosher, dairy, dessert