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Kosher Hanukkah Doughnuts with Cranberry Jam Recipe - Sufganiyot

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Kosher Jewish Hanukkah Doughnuts or Sufganiyot

Kosher Jewish Hanukkah Doughnuts or Sufganiyot

© Chef Miriam Szokovski and Chabad.org, used with permission.
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

Ingredients:

  • Doughnuts:
  • 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

Preparation:

  1. To make the doughnut dough: Place yeast, warm water and 1 teaspoon sugar in a large bowl. Let sit for 10 minutes until bubbled.
     
  2. Mix yeast mixture, remainder of sugar, margarine, eggs, salt, and soy/almond milk with 2 cups of flour on low speed.
     
  3. Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like a bread dough.
     
  4. Knead for 5 minutes, then cover the bowl with a damp cloth and let rise approximately 1 hour, until dough has doubled in size.
     
  5. 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.
     
  6. 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.
     
  7. 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.
     
  8. 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!
Source: Chef Miriam Szokovski and Chabad.org, used with permission.
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