makes
14
prep
45 minutes
cook
30 minutes
difficulty
Easy
makes
14
serves
preparation
45
minutes
cooking
30
minutes
difficulty
Easy
level
Most jams from the supermarket are too runny to make sufganiyot, but Lisa Goldberg has a special hack that means you can still use your favourite. She takes the jam and boils it in a pot for about 10 minutes to make it thicker, almost like a jelly. That way it sits well inside the dough and doesn't disintegrate during frying.
Ingredients
- oil, for deep-frying
- 7 g (1 sachet) active dry yeast
- 450 g plain (all-purpose) flour, plus extra
- 55 g caster (superfine) sugar
- 310 ml warm water
- 60 g unsalted butter, melted
- 2 egg yolks
- ¼ tsp salt
- ¼ cup thickened raspberry jam (see Note)
- caster (superfine) sugar, to serve
Resting time: 1 ½ hours
Rising time: 45 minutes
Instructions
- In a small bowl, combine the yeast with 1 tbsp of the flour, 1 tbsp of the caster sugar and the water. Mix and allow to stand for 10 minutes or until the mixture becomes frothy, to ensure the yeast is active.
- 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 and you have a soft dough. Cover the bowl with a tea towel and set aside to rise in a warm place for 1 ½ hour or until doubled in volume.
- Remove the dough from the bowl and punch down on a lightly floured benchtop. Roll it 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 it with another circle of dough. Press and seal the edges together to ensure that the circles form a closed, fat disc with the jam in the middle. Place on a floured tray.
- Cover the doughnuts with a clean, slightly damp tea towel and allow them to rise until puffed up (about 45 minutes).
- Line a large plate with several layers of paper towel and set aside. Pour 5 cm of oil into a deep, heavy-bottomed pot. Heat over medium–high heat until a sugar/deep-fry thermometer registers 180°C. If you don’t have a thermometer, test the oil by dropping a small piece of dough into it; the dough should sizzle immediately and start to turn golden brown without burning too quickly.
- Working in batches, carefully slip the doughnuts into the oil, taking care not to crowd the pot. Fry the doughnuts for about 2–3 minutes per side or until puffed and golden brown. Carefully remove the doughnuts with a slotted spoon and transfer them to a towel-lined plate or rack to drain.
- Cool slightly, roll in caster sugar and serve immediately.
Note
To make thickened raspberry jam, place 2 cups jam in a small saucepan and cook over medium heat, stirring often, until the mixture has reduced to about 1 ¾ cups - this will take about 15 minutes. Be careful, it is very hot. Allow to cool and refrigerate until needed. This jam is also perfect for hamantashen.
Recipe from Now for Something Sweet by Monday Morning Cooking Club (Harper Collins 2020) and reproduced with permission of the author. Photo by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Most jams from the supermarket are too runny to make sufganiyot, but Lisa Goldberg has a special hack that means you can still use your favourite. She takes the jam and boils it in a pot for about 10 minutes to make it thicker, almost like a jelly. That way it sits well inside the dough and doesn't disintegrate during frying.
