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Chabad.org » Women » Recipes & Cooking » Shabbat and Holiday Recipes » Chanukah Recipes & Tips » Doughnuts - Sufganiyot » Jelly Doughnuts

Jelly Doughnuts


Making these feather-light doughnuts is quite a job. But the compliments you receive make them well worth the effort

12 Comments Posted
Reader Comments
Posted: Dec 21, 2005
I like your food
I really like your food, thank you for the good recipes.
Posted By Dana, quebec, canada

Posted: Dec 6, 2006
Jelly Doughnuts
THE JELLY DOUGHNUTS ROCK
Posted By Anonymous
via chabadofthevalley.com

Posted: Dec 17, 2006
Great ideas!
Posted By Dlynne Prizzi

Posted: Dec 18, 2006
Jelly Doughnuts
I wish to thank you for this wonderful recipe. I look forward to trying a number of others that you have listed.
Posted By Margaret Wells, Brisbane, Australia

Posted: Feb 28, 2007
The Jelly doughnuts were fantastik
Posted By Justin Shepherd , Lancaster, CA

Posted: Aug 29, 2007
jelly doughnuts
I made the jelly doughnuts and thought that they were fantastic! You'r recipe is genius, I can't wait to make them again. Thank you for posting the great recipe. Bye for now!
Posted By Chelsea Grable, Newnan, Georgia\U.S.A

Posted: Dec 28, 2007
jelly dougnuts
they are soo good i tried them mmmmm and i cant wait to make it for my grand children
Posted By shahden, brisban, australia

Posted: Dec 16, 2008
jelly doughnuts
I live in france, i do not know what solid shortening is, can i not use oil to fry these doughnuts in? Or will it not have the same turnout? Please someone reply.
Posted By channie

Posted: Dec 18, 2008
shortening/oil
Yes you can use oil, in fact that's what I use to fry the doughnuts. It's much healthier than shortening...
Posted By Chani Benjaminson, chabad.org

Posted: Dec 21, 2008
re yeast in Jelly doughnut recipie
you add pinch of salt to yeast. Usually salt retards growth of yeast are you sure you didn't mean a pinch of sugar instead?
Posted By chumi stein, Montreal, Canada

Posted: Dec 22, 2008
salt/sugar
Good point! I checked the original cookbook, the Spice and Spirit, and it does say salt over there.
Posted By Chani Benjaminson, chabad.org

Posted: Dec 23, 2008
Recipe Clarification re yeast / salt
Hi Chumi,
The salt is added to the already DISSOLVED yeast as you're combining it with the flour. Notice the yeast should be dissolved in warm nondairy creamer FIRST (separate bowl), prior to pouring the yeast into the well along with the salt. Once the yeast is dissolved and ready to mix with the flour, the salt won't hurt it. I hope that clarifies for you. Enjoy the Doughnuts - and the process :)
Posted By Esther Blau, Spice & Spirit Ckbk

 


Doughnuts - Sufganiyot
Spiced Cake Doughnuts
Doughnut Glazes
Easy Jelly Doughnuts
Cottage Cheese Doughnuts (Dairy)
Baked Doughnuts
Cake Doughnuts
Sufganiyot
Snowballs (Heizenblozen)
Chanukah Doughnuts (Pareve or Dairy)
Traditional Doughnuts
Jelly Doughnuts