Marionberry Jam Doughnuts (Sufganiyot)

Name: Marionberry Jam Doughnuts (Sufganiyot)
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps active dry yeast; 2 teaspoons cinnamon; 2 larges eggs; 651 milliliters flour; 2 teaspoons kosher salt; 1 teaspoons freshly grated nutmeg; 237 milliliters sugar, divided; 2 Tbsps unsalted butter, softened; 946 milliliters vegetable oil for frying; 237 milliliters marionberry or other favorite jam

Need a vegetarian morn meal? Marionberry Jam Doughnuts (Sufganiyot) could be a super recipe to try. This recipe serves 2. One serving contains 1572 calories, 25g of protein, and 61g of fat. It will be a hit at your Hanukkah event. A mixture of marionberry, flour, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

Combine yeast, 1/2 cup warm (11

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Yeast

water, and 1 tsp. sugar in a small bowl. Set aside until foamy, about 5 minutes.

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Sugar

Water

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Bowl

Put 2 3/4 cups flour in bowl of a stand mixer or mixing bowl and make a well in the center.

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All Purpose Flour

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Mixing Bowl

Stand Mixer

Add eggs, yeast mixture, 1/4 cup sugar, the butter, nutmeg, and salt.

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Butter

Nutmeg

Sugar

Yeast

Egg

Salt

Mix with dough hook on medium speed, scraping inside of bowl occasionally, until dough is smooth and stretchy, 8 to 10 minutes. If needed, add about 1/4 cup more flour and mix until dough pulls free from bowl and is no longer sticky. (To mix by hand, stir with a spoon, then knead on a board until smooth and stretchy, 8 to 10 minutes, adding flour to keep dough from sticking.)

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Dough

All Purpose Flour

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Bowl

Rub dough with a bit of oil, turn over in bowl, and cover.

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Dough

Cooking Oil

Dry Seasoning Rub

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Bowl

Let rise in a warm place until doubled, 1 hour. In a bowl, mix remaining sugar and the cinnamon.

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Cinnamon

Sugar

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Bowl

Push dough down to release air and shape into a smooth ball.

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Dough

Roll on a lightly floured surface to 1/4 in. thick. Using a 2 3/4-in. round cutter or drinking glass, cut rounds and place on 2 lightly oiled baking sheets; gather scraps and reroll as needed. Cover lightly with plastic wrap and let rise in a warm place until puffy, 20 minutes.

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Roll

Wrap

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Baking Sheet

Plastic Wrap

Pour 1 in. oil into a 5- to 6-qt. pan, insert a deep-fry thermometer, and warm oil over medium-high heat to 325 to 35

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Cooking Oil

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Kitchen Thermometer

Frying Pan

Using a slotted spoon, slip 4 rounds into oil, one by one. Fry until deep golden, turning once, 2 to 3 minutes total; adjust heat as needed to keep oil between 275 and 35

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Cooking Oil

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Slotted Spoon

Lift out doughnuts with slotted spoon, letting drain slightly, and put in bowl of cinnamon sugar. Turn in sugar while warm, using a fork, then set on a platter. Repeat with remaining rounds.

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Cinnamon Sugar

Sugar

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Slotted Spoon

Bowl

Poke each doughnut to center with a teaspoon handle. Fit a pastry bag with a 1/3-in.-wide round tip (or snip a corner off a resealable plastic freezer bag), then fill with jam. Pipe or squeeze about 2 tsp. jam into each doughnut (you may need to squeeze doughnuts to hold them open).

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Jam