Classic Jelly Donuts

By The Good Housekeeping Test KitchenPublished: Mar 19, 2018

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classic jelly donuts on a white cake stand

Mike Garten

Yields:

Total Time:

2 hrs 45 mins

Also known as sufganiyot, these fluffy, jam-filled donuts are typically eaten during Hanukkah but can be enjoyed any time of year. Best served hot!

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Ingredients

3/4 cup
whole milk
1 1/4 oz.
package active dry yeast (2 1/4 teaspoon)
1/4 cup
granulated sugar
2
large eggs
2 Tbsp.
unsalted butter, at room temp, cut into small pieces
1 tsp.
Kosher salt
1 tsp.
lemon zest
3 cups
all-purpose flour, plus more for work surface
2 qt.
(64 ounces) canola oil, plus more for greasing
1 cup
confectioners’ sugar
2 cups
raspberry or strawberry jam

Directions

1. Step 1In small bowl, microwave milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).
2. Step 2Add lemon zest and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).
3. Step 3Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).
4. Step 4Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 2 1/2- to 3-inch round cutters, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.
5. Step 5Meanwhile, place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side. Use large slotted spoon to transfer donuts to cooling rack; let cool. Transfer to bowl with confectioners’ sugar and toss to coat.
6. Step 6Fill large piping bag fitted with 1/2-inch round tip with jam. Cut narrow slit in side of each donut. Push tip into each slit and gently squeeze in jam until it just comes out of hole.