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Cranberry Jelly Sufganiyot (Doughnuts)

Cranberry Jelly Sufganiyot (Doughnuts)

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Sufganiyot—jelly doughnuts—are synonymous with Chanukah. Try filling them with this easy, homemade cranberry jam for a seasonal twist.


Don’t let the jelly doughnut intimidate you! I’ve broken down the process step-by-step to help you along.

To start with, we’ll make the dough. Place the yeast, warm water and 1 teaspoon of sugar in a bowl. Let it sit for 10–15 minutes until the mixture bubbles up like this:


Now, take the yeast mixture and combine it with the sugar, margarine, eggs, salt, sugar and soy/almond milk, with 2 cups of flour. Mix on a low speed.

Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like a bread dough. It should look similar to this:


Knead the dough for 5 minutes. This is the time to let out any anger or aggression you’ve been holding in! Pound that dough. (Or, if you’re the always-calm-my-life-is-perfect-what-is-anger type, let the dough hook on your mixer do the mixing for you. )

Cover the bowl with a damp cloth and let rise approximately 1 hour, until dough has doubled in size. As you can see, mine rose right to the brim of the bowl!


Tip the dough out of the bowl and let it rest for a couple of minutes. Roll it out approximately ½ inch thick, and cut circles with a round cookie cutter or with the mouth of a glass.


Let the circles rise for about 30 minutes.


Heat oil in a deep fryer, a pot or a deep frying pan. Aim for low-medium heat. If the oil is too hot, the outside of your doughnuts will start to burn before the centers are properly cooked through.

Drop in a few doughnuts at a time. Flip each doughnut so both sides can brown. With a slotted spatula, remove each doughnut and place them on a paper towel to absorb the excess oil.


Let the doughnuts cool before you fill them with the cranberry jelly.

To make the cranberry jelly, you'll need fresh or frozen cranberries, sugar and water.


Combine all ingredients in a 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, you’ll need a sharp knife or pointed spatula, a Ziploc bag and a fine-mesh strainer.


Use the sharp knife or pointed spatula to poke a small hole in the side of each doughnut. Fill the bag with ½ cup of the jam, and cut a small hole at the corner. Stick the Ziploc corner into the hole and give a quick squirt. Using a fine-mesh strainer, sprinkle confectioners’ sugar over the top of each doughnut.


Eat and enjoy!


Dough ingredients:

  • 4½ tsp. dry yeast
  • ¼ cup warm water
  • 1½ cups soy or almond milk
  • ¾ cup sugar + 1 tsp. sugar
  • 1 tsp. kosher salt
  • 2 eggs
  • 6 tbsp. oil (or melted margarine)
  • 6+ cups flour
  • Oil for frying
  • Confectioners’ sugar for dusting

Cranberry jam ingredients:

  • 6 oz. fresh or frozen cranberries
  • 1½ cups sugar
  • 1 cup water

Directions:

  1. Place yeast, warm water and 1 tsp. sugar in bowl. Let sit for 10 minutes until bubbled.
  2. Mix yeast mixture, ¾ sugar sugar, oil (or margarine), eggs, salt, and soy/almond milk with 2 cups of flour on a 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 ½ 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.
  7. Remove from oil and drain on a paper towel.
  8. To make the cranberry jam, combine all ingredients in a 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 Ziploc bag with ½ cup of the jam, and cut a small hole at the corner. Stick the Ziploc corner into the hole and squirt out approximately 1 tsp. jam into each doughnut. Using a fine-mesh strainer, sprinkle confectioners’ sugar over the top of each doughnut. Eat and enjoy!

This recipe yields about 30 doughnuts.


See? That wasn’t at hard as you thought it would be! (Or maybe it was . . .) Leave a comment and let me know.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Maria Mejia New York December 13, 2017

Can them sufganiyot be baked and, if so, at what temperature and for how long? I know the oil is part of the celebration, but there are those who must restrict their fat intake for medical reasons. Please, answer; I'd love my Mom to be able to enjoy them. Thanks. Chag sameach! Reply

Hadassah Miriam Gold Tzfat, Yisrael November 20, 2017

This dough recipe looks very easy to do, but we'll skip the cranberries and use a 'nutella' style spread Can't wait to try this. Reply

tmana North Plainfield December 30, 2016

I haven't tried these yet (don't have a deep fryer), but might I suggest using a pastry bag with a Bismarck tip (Wilton #230 or #231) and skipping the knife? Just puncture a hole with the metal pastry tip and squeeze, drawing out the tip as the donut fills. Reply

Miriam Szokovski December 27, 2016

watery dough Hi Dorothy,

I'm sorry for all the frustration. I'm trying to think what the problem could be, but I'm having a hard time imagining how the dough could still be liquid when the ratio is approximately 2 cups liquid to 6 cups flour. I don't think it's the almond milk because that's what I use too. The most I've ever had to add is an extra half cup of flour, but that was just for stickiness. The dough was already doughy before that.

I don't know what else to suggest. I'm sorry. Reply

Dorothy Rademaker Belleview December 27, 2016

Miriam, it happened again ----- loose watery dough. Could it be the almond milk?
Dorothy :( Reply

Dorothy Rademaker Belleview December 27, 2016

Miriam, it happened again ----- loose watery dough. Could it be the almond milk?
Dorothy :( Reply

Dorothy Rademaker Belleview December 27, 2016

Frustrated Baker Hi Miriam,
I was getting concerned because I was the only one who had trouble and started thinking something's wrong with me.I got over that.

When I added the first cup of flour is when I was waiting for that stickyness to happen, but it never did, even after adding the rest of flour one cup at a time. I thought maybe more flour. So I added more with same results ---- liquidy. I let it sit in refrig while I went out to meet a friend. I came back to find the mixture has risen over the rim of bowl. Didn't know what to do after that so it went down the disposer and the copy of recipe got torn up and thrown in trash.

I'm afraid to try again. Suggestions?
Dorothy Reply

Miriam Szokovski December 26, 2016

troubleshooting Hi Dorothy,

I'm sorry this recipe is giving you a hard time!

It sounds like you mixed the yeast with the warm water and 1 tsp. of sugar and left it to bubble. That is correct.

Then you mixed that with the rest of the sugar (3/4 cup), the eggs, salt, almond milk and the oil. That is correct. Did you also add the first 2 cups of flour at this point?

I'm not clear on why you mixed for an hour at this point. It is supposed to be liquidy still; mixing won't change that (and over-mixing can change the consistency and end result). You need to add the remaining 4 cups of flour for a total of 6 cups flour.

Was your mixture still liquidy after adding all the flour? It may be a little sticky and require a minimal amount of extra flour, but it certainly shouldn't be liquidy.

Let me know and perhaps we can troubleshoot so more. Reply

Dorothy Rademaker Belleview December 26, 2016

Unhappy Baker Maybe I'm doing something wrong but directions and ingrediates do not match! I have been mixing the yeast mixture (which I let stand about 12 minutes until a few bubbles were there), margarine eggs, salt, sugar and almond milk for an hour and its still liquidy.

Going back to beginning, direction #2 has sugar listed twice. I figured first one is what I put in with yeast, so I added 3/4 cups as in list of ingredients and added flour slowly as directed. Never got the doughy look the way it looks in picture.

I am so frustrated, I just might throw it and buy dunkindonuts jelly rolls.

Since I am ver tenacious I will return to mixing bowl and pray for the best.
Dorothy Reply

Chavah Kwiatkowska December 18, 2015

Hi Miriam,
I've made these sufganiyot several times this Chanukah (I substituted milk with water), and they came out very delicious! Thank you for the recipe! Reply

Shifra December 6, 2015

Now, where is the recipe? lol Reply

rivka Vermont December 3, 2015

how about....... ......using a turkey baster (pareve one) to inject into the donuts ? simple enough to fill tube with whatever filling.....but be sure to keep hole closed while filling lol lol. Reply

Miriam Szokovski December 16, 2014

milk Hi Shifra,

It should work with just water, but won't be quite as good. Reply

Shifra December 16, 2014

can I skip the milk (or milk replacement)? Reply

Lucy TX November 22, 2014

Baking 30 donuts! OH my! that is quite a lot... I would have enough for a whole week... yay! But , how much oil would I use?... oh , well let's see that I will make this delicious recipe. I can even put different fillings in. Maybe i will try and keep all the dough and ingredients cold before frying so that it is flaky. Thanks! or I can try to bake it. Reply

Anonymous ma November 19, 2014

freezing You could freeze them without filling and sugar on top. Defrost and re-heat in the oven and then fill. I used to do that when we had dinners for 80 people and none knew. It tastes very fresh that way. Reply

Miriam Szokovski November 27, 2013

Replacements Hi Sandy,

You can definitely use butter or shortening instead of the margarine. You would use the same amount.

With regards to strawberry jam, I imagine you would need less sugar, because strawberries don't have the tartness of cranberries. But I would suggest looking online for an exact recipe to follow - I don't have one. Reply

Miriam Szokovski November 27, 2013

Freezing Carmela - in my experience doughnuts are only good fresh. I wouldn't recommend freezing them. Reply

Sandy Naim November 26, 2013

Shortening Can I use shortening instead of margarine? If so, is it replace tbsp for tbsp? Reply

Sandy Naim November 26, 2013

Replace Cranberry If I want to replace Cranberries with Strawberries, can I do so ounce for ounce? Do the other ingredients change: 1-1/2 cups sugar & 1 cup water? Is it ok to use fresh strawberries & cook it in the same manner as you suggested to cook the cranberries? Reply

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