Diana's Desserts - www.dianasdesserts.com
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Miniature Jam-Filled Sufganiyot
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: Makes 42 mini sufganyiots |
| Comments: During Hanukkah in some Israeli communities, vendors sell sufganyiot by the basketful. Try this recipe for yourself. |
Ingredients:  3-1/4 to 3-1/2 cups all-purpose flour 2 packages active dry yeast 1/2 teaspoon ground cinnamon 1 cup water 1/3 cup granulated sugar 2 tablespoons cooking oil 1/2 teaspoon salt 1 egg 1/2 teaspoon vanilla extract 1/4 cup strawberry jam (or any other type of jam or preserves) Cooking oil for deep frying Sifted confectioners' sugar |
| Instructions: 1. In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside. 2. In a medium saucepan heat and stir water, sugar, cooking oil, and salt just until warm (120 degrees F to 130 degrees F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. 3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour). 4. Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. 5. Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 1-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place about 1/4 teaspoon jam onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and fillings. Reroll and cut trimmings. 6. Fry filled doughnuts, 3 or 4 at a time, in deep hot oil (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with powdered sugar. Cool on wire racks. Makes about 42 mini-sufganyiot. |
| Source: DianasDesserts.com |
| Date: November 1, 2002 |
Reviews
Reviewer: Jen
Rating:
Review:
This is an easy and very yummy dessert! We made it for our annual hanukkah dinner and they were a hit!
Rating:
Review:
This is an easy and very yummy dessert! We made it for our annual hanukkah dinner and they were a hit!