Israeli Jelly Donuts (Sufganiyot)

Ingredients

  • 1 cup warm water
  • 2/3 cup sugar
  • 2 tablespoons dry yeast
  • 6 to 6 1/2 cups flour
  • 1 1/4 stick margarine, softened
  • 4 eggs
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons brandy
  • Grated zest of one lemon

Directions

  1. Combine the sugar and the water. Sprinkle the yeast on top and let sit for 5 minutes. Mix, and let sit until the yeast bubbles.
  2. Add 3 cups of flour, along with the remaining ingredients, and mix well. Add the rest of the flour, half a cup at a time, and knead to form a smooth dough.
  3. After all the ingredients are will mixed, knead at high speed for another 8 minutes. Turn dough into a greased bowl. Cover with a towel, and let rise until double, about an hour.
  4. Form the dough into egg-sized balls and place on a greased cookie sheet, spaced at least 2 inches apart. Allow to double in bulk - about 30 minutes.
  5. In a deep skillet or wok, heat 2 inches of oil to 350°F, or until a wooden spoon generates small bubbles when placed in the pan. With a well-greased spatula, pick up the donuts and rop top-side down into the hot oil. Fry for about 1 1/2 minutes then turn over, and fry for another minute on the other side. With a slotted spoon, remove the donuts and place on paper towels.
  6. Using a pastry bag fitted with a #230 tip, fill with jelly, dulce de leche, or custard. Sprinkle tops with icing sugar.
  7. Makes approximately 30 donuts.

Tips for Frying

  • Place a carrot in the pan of oil to absorb impurities.
  • If oil gets too hot, add oil from the bottle or turn off burner for a few minutes.