BrokeAss Gourmet

BrokeAss Gourmet

$5 Dessert: Sufganiyot (Jelly Donuts)

Usually, when I bite into a donut and find that it contains jelly on the inside, I am annoyed by the glutinous goo getting in the way of my light and fluffy donut. Sufganiyot, however, are a different story.

These special Hanukkah donuts are best served warm, with a lightly-crisp exterior and plenty of powdered sugar. They are a decadent traditional treat, fried in oil so as to honor the miracle of the Temple oil (just as with potato latkes).

I like to place a dot of jelly or jam atop the sugary confection to prepare guests for its fruity interior. Amazingly, these can be made with ordinary, inexpensive pizza dough, as with my Cinnamon-Sugar Donuts.

Happy Hanukkah!

  • Ingredients
  • all-purpose flour for rolling Pantry
  • 1 recipe Pizza Dough $1.50
  • jelly or jam of your choice $2.50 for 8 oz.
  • vegetable oil for frying Pantry
  • powdered sugar for dusting $1 for 16 oz.
Total Cost of Ingredients $5

Directions

On a floured surface, roll the dough out to about 1/2” thick. Use a small juice glass, wine glass or small biscuit cutter to cut the dough into 2” circles. Gather scraps and re-roll until all the dough has been cut into circles.

Place 2-3 tsp. jelly or jam in the center of a round of dough. Dip your finger in water and lightly run it around the edge of the circle. Cover with a second round of dough and gently fold the edge of the lower circle of dough over the upper circle to seal tightly. Repeat with remaining dough rounds.

Pour 2” of vegetable oil in a large pot. Heat over medium-high heat to about 375 degrees F (if you don’t have a thermometer, check by dropping a small piece of dough into the bubbling oil—the oil is ready when the dough quickly puffs and browns).

Fry the donuts, working batches, until brown and puffy (watch them the whole time that they cook). Use tongs to carefully flip them as necessary.

Remove cooked donuts from the hot oil using tongs and drain on paper towels.

Let cool until warm (not hot) to the touch. Dust with powdered sugar and top each donut with a dot of jelly/jam.

Serve warm.

Makes 10-12 donuts.

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