Classic Raspberry Sufganiyot Recipe (Jelly Donuts For Hanukkah)
Prep Time:
1 hour, 30 minutes
Cook Time:
20 minutes
Servings:
24 donuts
Ingredients
  • 2 cups fresh raspberries
  • ¾ cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1 ¾ cups warm milk, divided
  • 2 tablespoons active dry yeast
  • 1 tablespoon sugar
  • 5 ¾ cups all-purpose flour
  • 2 large eggs
  • 1 teaspoons salt
  • 3 tablespoons vegetable oil
  • 2 ½ cups vegetable oil (for frying)
  • Powdered sugar, for dusting
Directions
  1. Combine the raspberries, sugar, and lemon juice in a saucepan.
  2. Cook over medium heat for 8-10 minutes until thickened. Crush any remaining berries.
  3. Mix the cornstarch with 2 tablespoons of water.
  4. Stir the cornstarch slurry into the jam and cook 1 minute more. Set aside to cool completely.
  5. Mix ¾ cup of warm milk, yeast, and sugar in a small bowl. Let stand 10 minutes until foamy.
  6. In a large bowl, combine the flour, eggs, salt, remaining milk, oil, and yeast mixture, and knead until smooth and elastic, about 8-10 minutes.
  7. Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled, about 45 minutes.
  8. Roll the dough on a floured surface and cut it into 8 uniform portions.
  9. Shape each piece of dough into 3 balls and let them rise for 10 minutes.
  10. Heat the oil to 350 F in a deep pot.
  11. Fry the donuts until golden on both sides, for about 2 minutes per side.
  12. Drain the donuts on paper towels.
  13. Cool the donuts slightly, then fill them with the jam using a pastry bag.
  14. Dust with powdered sugar and serve.