Daniel Meredith "The Wild Chef"

Sufganiyot! – Isralei Doughnuts

 (Jelly Doughnuts)

I thought id give these little treats a go at the lodge and did they go down well or what! Soft hollow centre and crunchy outside, add a touch of cream or mascapone and raspberry jam amd its a recipe for indulgence!




2 tablespoons active dry yeast

1/2 cup warm water (100 degrees to 110 degrees)

  • 1/4 cup plus 1 teaspoon sugar, plus more for rolling
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 3 cups vegetable oil, plus more for bowl
  • 1 cup seedless raspberry jam

DIRECTIONS

  1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

  2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

  3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

  4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

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