JELLY DOUGHNUTS (SUFGANIYOT)
31 REVIEWS HANDS-ON 30 min TOTAL 2 hr, 35 min MAKES about 3½ dozen
SUBMITTED BY charlie mchugh
2¼ cups flour
1 (0.25-oz.) packet active
½ tsp. nutmeg
½ cup milk
¾ cup white sugar
3 Tbsp. water
2 Tbsp. butter
½ tsp. salt
1 egg yolk
1 qt. vegetable oil for deep frying,
or more if needed
¾ cup jam (any flavor)
Powdered sugar, for dusting (optional)
1. Add flour, yeast, and nutmeg to the large bowl of a stand mixer fitted with a dough hook.
2. Stir together milk, ⅓ cup white sugar, the water, butter, and salt in a saucepan over medium heat just until warm (120°F to 130°F) and butter almost melts, about 5 minutes. Add milk mixture and egg yolk to flour mixture. Knead with electric mixer at low speed, scraping bowl as needed, 10 minutes. Cover bowl and let dough rise in a warm place until doubled in size, about 1 hour.
3. Punch down dough and turn out onto a lightly floured surface. Let rest, covered, 10 minutes, then roll out to ¼-inch thickness. Cut out 2-inch rounds with a floured cookie cutter. Transfer to a baking sheet coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Heat oil in a deep fryer or large, heavy pot to 350°F. Fry about 6 doughnuts at a time, turning once, until deep golden brown, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Toss doughnuts with remaining white sugar in a bowl. Put jam in a piping bag or an empty squeeze bottle with a narrow tip; pierce each doughnut and pipe in jam. Sprinkle cooled doughnuts with powdered sugar (if using).
PER DOUGHNUT: 91 CAL; 3g FAT (1g SAT); 1g PRO; 15g CARB; 0g FIBER; 37mg SODIUM; 8g SUGARS