Doughnuts | Fried Balls Of Joy

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
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Doughnuts

Recipe Category: Baking
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 300 mls water
  • 80 g butter, melted
  • 2 eggs
  • 7.5 mls fine salt
  • 60 mls fructose
  • 600 g bread flour
  • 10 mls yeast
  • 500 mls oil for deep frying
  • Jam for filling
  • Cinnamon sugar for dusting

Method

  • Place the ingredients as listed into your bread maker
  • Use the bread dough setting
  • Once proved, place the dough onto a lightly floured surface
  • Knock back the dough - if its very sticky add a bit more flour
  • Pinch off small balls and leave to prove on a lightly greased tray
  • Cover with lightly greased clingfilm and prove for an hour
  • Place oil into a medium sized pot on medium heat
  • When the oil is 140degC start cooking the doughnuts one at a time, turning after 2 minutes
  • When you turn one add the next to the oil as you don't want the temperature to drop too low
  • Allow to drain on paper towels before dusting with cinnamon sugar

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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