Jelly Doughnuts Recipe | How to Make Jelly Donuts

These jelly doughnuts are soft, airy and fluffy and filled with delicious strawberry jelly. These donuts also known as Sufganiyot – Jewish style donuts that usually made in Hanukkah. This recipe is easy to follow and fun to make.

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Makes 16-17 doughnuts
Ingredients:
4 cups (500g) All-purpose flour
1 tablespoon (10g) Active-dry yeast
1/4 cup (50g) Sugar
1 teaspoon Salt
3/4 cup (180ml) Warm milk or water
1/4 cup (60ml) Oil or butter
2 Eggs
1 teaspoon vanilla extract
1 tablespoon Vodka/brandy/whisky
Jelly/jam
Oil for frying
Powdered sugar


Directions:
1. Make the dough: in a bowl of a stand mixer mix flour, sugar, yeast and salt.
2. Add milk, oil, eggs and vanilla extract. Knead for 8-10 minutes. Add the alcohol and knead for 2 more minutes.
3. Place the dough in a lightly oiled bowl. Cover and let rise until doubled in volume.
4. Make the doughnuts: on a floured work surface or on a silicone mat, roll out the dough to a 1/2-inch (1.5-2cm) thickness. Cut circles with a floured 2½-inch (6.5cm) round cutter. Cut circles and immediately place them on a lightly greased parchment paper squares. Combine all the leftovers and make a dough again, let rest for 5 minutes, then roll out again and cut circles again. You also can shape the dough into equal sized balls.
5. Cover the circles and let rise until doubled in size, about 1 hour.
6. In a large pan heat oil to 170C.
7. Add the doughnuts, with the parchment, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels.
8. Fill a pastry bag fitted with a round tip with jam. Using a wooden skewer or straw, make a hole in the side or at the top of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut.
9. Dust with powdered sugar.

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