Hot Jam Doughnuts (Sufganiyot)
This doughnut recipe is one I absolutely love. It’s one of those recipes where I can’t believe I actually make these super impressive doughnuts – in my own kitchen. They are as good as the ones from the local patisserie. Maybe even better – let me know what you think.
It’s been 10 years since my dad passed away and we had a shared history of hot jam doughnuts, eaten down at Port Melbourne when I was a kid, watching the ships come in. So many years ago. Read about it here.
Hot Jam Doughnuts (Sufganiyot)
This recipe was published in our most recent book, 'Now for Something Sweet' (Harper Collins 2020) based on the original recipe from Giora Shimoni.
Ingredients
Method
- In a small bowl, combine the yeast with a spoon of the flour, a spoon of the sugar and the water. Mix and allow to stand for 10 minutes or until the mixture becomes frothy.
- Put the remaining flour in a separate large bowl and make a well. Add the remaining sugar, melted butter, egg yolks and salt to the well, and beat to combine, keeping the mixture in the well.
- Add the frothy yeast mixture to the well and mix to combine. Slowly bring in the flour mixture while stirring until all the flour is incorporated. Cover the bowl with a clean tea towel and set aside to rise in a warm place for 1 1/2 hours or until doubled in bulk.
- Remove the dough from the bowl and punch down on a lightly floured benchtop.
- Roll out to a 1.5 cm thickness. Use a 6 cm round cookie cutter to cut circles out of the dough.
- Place 1 teaspoon of jam in the middle of one circle of dough and then cover with another circle of dough. Press and seal the edges together to ensure that the circles form a closed ball with the jam in the middle. Place on a floured tray.
- Cover the doughnuts with a clean, slightly damp tea towel and allow to rise until puffed up, about 45 minutes.
- Line a large plate with several layers of paper towel and set aside.
- Pour 5 cm (2 inches) of oil into a deep, heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer registers 170 C.
- Working in batches, carefully slip the doughnuts into the oil, taking care not to crowd the pan. Fry the doughnuts on both sides until puffed and golden brown, about 2 minutes per side. Carefully remove the doughnuts with a slotted spoon and transfer to the towel-lined plate to drain.
- Cool slightly, roll in caster sugar and serve immediately.
- Makes 14 donuts
Notes
*Best to use thickened jam. I buy a jar of Bon Maman raspberry jam, tip it into a small saucepan and simmer over medium heat for about 15 minutes or until the jam is reduced by about 1/6. Allow to cool and use for doughnuts, hamantashen and any jam biscuit.
