Recipe For Doughnuts

I love the Hebrew word for jam doughnuts. Sufganiyot somehow sounds better in my mind than the English word “doughnut”. Sufganiyot describes exactly what the sweet treat is when you say it out aloud, or at least it does to me. I first heard the word when I spent Hannukah with an Israeli family and every time I see a doughnut I think of the term sufganiyah. These jam filled doughnuts are a traditional treat in Israel leading up to the festival of lights. According to what I have read they are made by cutting a disc of dough and placing jam on the disc and then covering it with another disc, before deep frying. I tried this method and it didn’t work very well for me. I then tried baking them but baked doughnuts just don’t have the same mouth feel so don’t even go there. As much as I don’t like to deep fry anything, you have to deep fry these. However, if you have an airfryer – which is on my wish list – then please try making them using yours and let me know! I deep fried balls of dough and tried to use a piping bag to fill them with jam and that also didn’t work. I now have to add a bakers syringe to my wish list – which as you can see is growing! I did however dust them in cinnamon sugar and forced myself not to devour the lot. For eating and enjoying, I broke them in half and smeared some jam on – much easier in my opinion. Which ever way you serve them, beware, you won’t be able to stop at one.

what type of doughnut is your favourite?

Doughnuts
Doughnuts

Doughnuts
 
Ingredients
  • 300mls water
  • 80g butter, melted
  • 2 eggs
  • 7.5mls teaspoons salt
  • 60mls sugar - I used fructose
  • 600g bread flour
  • 10mls yeast
  • 500mls oil for deep frying
  • Jam for filling
  • Cinnamon sugar for dusting
Method
  1. Place the ingredients as listed into your bread maker
  2. Use the bread dough setting
  3. Once proved, place the dough onto a lightly floured surface
  4. Knock back the dough - if its very sticky add a bit more flour
  5. Pinch off small balls and leave to prove on a lightly greased tray
  6. Cover with lightly greased clingfilm and prove for an hour
  7. Place oil into a medium sized pot on medium heat
  8. When the oil is 140degC start cooking the doughnuts one at a time, turning after 2 minutes
  9. When you turn one add the next to the oil as you don't want the temperature to drop too low
  10. Allow to drain on paper towels before dusting with cinnamon sugar
My Notes
You can make this dough by hand!
You don't have to make the entire batch at once - this dough can be refrigerated until needed for a couple of days

Click on the links for conversions and notes.

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26 thoughts on “Recipe For Doughnuts

  1. I was fortunate to have coaching with Karine.

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  2. MMM,…what a delectable doughnut recipe! I love this tasty recipe a lot!
    A must make soon!

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    1. let me know what you think please Sophie 🙂

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  3. I’ve learned a new word today…it does have a better mouthfeel like the doughnuts themselves. I like the UAE word too – lgeimat.

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    1. I like the UAE word as well! Seems the English word needs some reworking 🙂

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  4. I love doughnuts, I shall try them in the airfryer and see how they turn out. Will let you know.
    Sous Chef sharing the blog ♥ Marianne Klint Taylor became a registered memberMy Profile

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    1. Thanks Sue. I would love to know 🙂

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  5. What a wonderful word and memory.
    I know what you mean about frying – sometimes I think it’s ok, it’s not like I eat fried food every day. as a treat it’s a matter of why not? An din the case of freshly made doughnuts then it certainly is treat time! Loved reading about your experiments to get them just so – thanks Tandy

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    1. Thank you Claire. I love being able to share the good and the bad of my kitchen with you 🙂

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  6. Oh, so tempting to make these, Tandy! But I’d eat them….

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    1. I have taken to donating desserts to maintain my weight 😉

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  7. Lovely post, Tandy! I love them with apricot jam and cinnamon sugar!

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    1. That sounds so delicious Zirkie 🙂

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  8. They look wonderful, my family love doughnuts–i have an eggless recipe that i use–but i agree doughnuts need to be deep fried.

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    1. I hope you plan to share your recipe with us Usha 🙂

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  9. I’ve always wanted to try my hand at donuts…especially jam-filled ones! These look perfect!

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    1. Thank you Joanne 🙂

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  10. I agree, you just have to fry them! And Spanish churros are pretty high on my tasty doughnut list 🙂

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    1. I want to try making churros 🙂

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  11. Looks a little like malasadas from our corner of the world. 🙂

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    1. I shall have to look those up!

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  12. Looks a little like malasadas in our little corner of the world. 🙂

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  13. Looks good as my boys love donut holes. They are way more delicious then real donuts. So all of your jams are made with fructose too. Very nice.

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    1. All I now need is a good marmalade recipe with fructose 🙂

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  14. Oooh, they look good Tandy! Our doughnuts have milk in them as well, it’s interesting to see how this recipe differs from them!

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    1. This is what I love about blogging, so many recipes to cover the same dish 🙂

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