A stack of sufganiyot dripping jelly on a cake stand

Caraway-Scented Sufganiyot

We took caraway, the anise-like seed commonly found in rye bread, and added it to these fluffy jelly-filled doughnuts to give them an air of sophistication. Traditionally served during Hanukkah, anyone can enjoy them for a winter holiday treat - or anytime you feel like a delicious doughnut!

Serves

20 pieces

PREP TIME

25 minutes + 2 hours rising time

COOK TIME

2 to 3 minutes per sufganiyot

INGREDIENTS

  • 1 cup (250 ml) warm milk (105°F – 115°F or 40°C – 46°C), divided
  • 1 tbsp (12 g) Redpath® Granulated Sugar
  • 1 tbsp (11 g) active dry yeast
  • 3 cups (375 g) all-purpose flour
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (10 g) caraway seeds
  • ½ tsp (3 g) salt
  • 1 egg, lightly beaten
  • 1 tbsp (15 ml) brandy
  • 1 tbsp (6 g) lemon zest, finely grated
  • 1 tsp (5 ml) pure vanilla extract
  • 3 tbsp (43 g) butter, room temperature
  • canola or vegetable oil for deep-frying

Filling

  • 3 Ingredient Strawberry Jam
  • Strawberry Jam with Redpath® Quickset
  • The Perfect Winter Jam: Mandarin and Clementine Preserves with Star Anise

INSTRUCTIONS

Steps of the making of sufganiyot

In the bowl of a stand mixer pour ¼ cup (60 ml) of the warm milk and whisk in the Redpath® Granulated Sugar. Sprinkle the active dry yeast over the warm milk mixture. Let sit for 5 minutes or until foamy.

In a bowl, whisk together flour, the Redpath® Golden Yellow Sugar, caraway seeds, and salt until thoroughly combined.

In a large measuring cup, whisk together the remaining milk, egg, brandy, lemon zest, and pure vanilla extract.

Add the dry ingredients to the yeast mixture and pour the egg mixture over the flour. With the hook attachment, knead dough on medium-low speed until dough begins to form a ball and to pull away from the sides of the bowl.

Add the butter, increase speed to medium-high and knead dough until butter is fully absorbed into the dough. Dough should be smooth, shiny, and elastic; about 5 minutes.

Place the dough into a large bowl that has been lightly greased. Cover with a clean kitchen towel or plastic wrap and place into a warm, draft-free location to rise. Allow to double in size; about 1 to 1½ hours.

Line a large baking sheet with parchment paper. Set aside until needed.

Transfer dough to a lightly floured work surface. Roll the dough to ¼ to ½ inch thick. With a 2½-inch round cutter, cut rounds from the dough. With the aid of a spatula, transfer rounds to the parchment lined baking sheet. Gently reshape rounds, as necessary. Scraps can be gathered and rerolled again.

Cover rounds with plastic wrap and allow to rise again until doubled in size; about 30 minutes.

While the doughnuts are proofing, place about 2 inches of canola oil into a medium heavy-bottomed pot or dutch oven and gradually bring the temperature of the oil to 365°F (185°C).

Line a baking sheet with paper towels.

Fry about 4 doughnuts at a time.

Fry each sufganiyah about 1 to 2 minutes per side, or until golden in colour. Remove the sufganiyot with a slotted spoon and place onto paper towels to soak up any excess oil.

Repeat until all sufganiyot are fried.

With a sharp paring knife, create a small slit on the side of each sufganiyah.

Fit a piping bag with a small round piping tip. Fill piping bag with desired jam or jelly. Insert piping tip into each slit created and pipe about 2 teaspoons (10 ml) to 1 tablespoon (15 ml) of the jam into each sufganiyah. Dust with Redpath® Icing Sugar before serving.

Three sufganiyot on a plate, one with a bite out

CHEF'S TIP

*For a more intense caraway flavour, grind 1 teaspoon of the caraway seeds into a powder before adding to the dough.

*The dough can be made the night before. Follow recipe and cover with plastic wrap and place into the fridge when doing the first rise. Allow dough to come to room temperature before rolling.

*To save time, you can use any store-bought raspberry or strawberry jelly or jam.

*To prevent deflation or misshapen doughnuts, it is ideal to allow the doughnuts to stick to the parchment paper and to cut “squares” around each sufganiyot. Instead of handling the doughnut and trying to carry it to the oil, gently lift each doughnut using the parchment square it is attached to and slide the doughnut, parchment paper and all, into the hot oil.