Jewish jelly doughnuts or sufganiyot
for Hanukkah are more popular in Israel than in Eastern Europe or the United States, but the fact remains they are identical to Polish pączki
. In fact, in Yiddish, they are known as ponchkes
and dusted with confectioners' sugar. Polish pastries either receive a granulated sugar topping, flat icing or confectioners' sugar, but they are virtually one and the same. Here is a recipe for Polish pączki
and here's another one for baked pączki
, which is not in keeping with the Hanukkah Miracle of the Oil, but carries less of a calorie load. This jelly doughnut recipe features a seasonal cranberry jam filling.
Prep Time: 20 minutes
Cook Time: 30 minutes
Dough must rise: 30 minutes
Total Time: 1 hour, 20 minutes
Yield: About 30 Sufganiyot
- 4 1/2 teaspoons active dry yeast or 2 (.25-ounce) packets
- 1/4 cup warm water
- 3/4 cup sugar
- 6 tablespoons margarine, melted
- 2 large eggs
- 1 teaspoon salt
- 1 1/2 cups soy or almond milk
- 6+ cups all-purpose flour
- Oil for frying
- Confectioners’ sugar for dusting
- Cranberry Jam:
- 6 ounces fresh or frozen cranberries
- 1 1/2 cups sugar
- 1 cup water
- To make the doughnut dough: Place yeast, warm water and 1 teaspoon sugar in a large bowl. Let sit for 10 minutes until bubbled.
- Mix yeast mixture, remainder of sugar, margarine, eggs, salt, and soy/almond milk with 2 cups of flour on low speed.
- Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like a bread dough.
- Knead for 5 minutes, then cover the bowl with a damp cloth and let rise approximately 1 hour, until dough has doubled in size.
- Roll out the dough approximately 1/2 inch thick, cut circles (use the mouth of a glass, or a round cookie cutter) and let rise 30 minutes.
- Heat oil in a frying pan or pot. Drop in a few doughnuts at a time. Flip each doughnut so each side can brown. Remove from oil and drain on a paper towel.
- To make the cranberry jam: Combine cranberries, sugar and water in a small saucepan. Bring to a boil and simmer 20-30 minutes until slightly thickened. Blend slightly, but make sure to still leave some pieces for texture. Pour into a glass jar to cool.
- To assemble the doughnuts: Use a sharp knife or pointed spatula to poke a small hole in the side of each doughnut. Fill a zip-top bag with 1/2 cup of the jam and cut a small hole at the corner. Insert the corner into each doughnut hole and squeeze approximately 1 teaspoon jam into each doughnut. Using a fine-mesh strainer, sprinkle confectioners’ sugar over the top of each doughnut. Eat and enjoy!
Chef Miriam Szokovski and Chabad.org
, used with permission.