White Whole Wheat Sufganiyot (Jelly Donuts)
A white whole wheat version of the traditional Jewish treat served for Hannukah, Sufganiyot, or jelly donuts.
Ingredients
Dough
- 1 packet Yeast (2 1/4 tbsp)
- 2 Tbsp Sugar (divided)
- 3/4 cup Milk warmed to about 105F
- 2 1/2 cups White Whole Wheat Flour
- 1 tsp Cinnamon
- 1/8 tsp Salt
- 1 Egg
- 2 tbsp Butter softened
Donuts
- Vegetable Oil (for frying)
- 1 cup Powdered Sugar
- 1 tsp Cinnamon
- 12 oz Strawberry Preserves
Instructions
- Mix the milk, yeast, and sugar together in a large mixing bowl. Let it rest for 5-10 minutes until bubbly to activate the yeast.
- In a medium bowl, whisk together the flour, cinnamon, and salt. Then add the dry ingredients and the egg to the yeast mixture and combine. Using your hands, a stand mixer with a dough hook, or a bread machine, knead the dough until it's fully combined. This is a fairly dry dough to start. Once combined, add in the butter and knead that in as well.
- Place in a large bowl and cover. Let rise in the fridge overnight.
- Remove the dough from the fridge and press it out into a large disc on a lightly floured surface. Roll out the dough to about 1/4 inch thick. Using a round cookie cutter or a glass, cut 2-3 inch circles from the dough at set aside. You can combine and re-roll the scraps one to two times, but the more you do this, the less fluffy those donuts will be.
- Meanwhile, start heating up the oil on medium in a large high-sided pot, at least 1 1/2 inches deep. Mix the powdered sugar and cinnamon in a wide, shallow pan (I used a pie tin).
- Once the oil reaches 375F, carefully place the dough rounds into the oil. They will bubble and pop, so using metal tongs or a spoon to lower the donuts into the oil is recommended. Flip the donuts a few times over the next 30 seconds or so until golden brown on both sides.
- Carefully shake off the excess oil and place the donut directly into the powdered sugar. Toss gently to coat, and then move to a plate or cooling rack.
- Repeat the frying and sugaring step until all donuts are fried. Before each batch, check to make sure the oil is still at 375F. If it gets too hot, remove the oil from the heat for a few minutes to let it start to cool down.
- Once the donuts are cool enough to handle, cut a small x in one side. Fill a piping bag with strawberry preserves. Place the tip of the bag into the hole in the donuts, and fill with jelly until they just start to overflow.
Notes
These donuts are best served the day they are made and do not store well (covered loosely at room temperature) for more than a day or so. If eating the next day, add a bit more powdered sugar on top just before serving.
These can be filled with any type of jelly you'd like, including homemade or store-bought, strawberry, raspberry, mixed berry, marmalade. Have fun!
If your preserves has large berry pieces, you may need to break those up before piping so they don't get stuck in the bag.
I didn't use a piping tip at all, just cut a hole in the tip of the bag about 1/4 inch in diameter. A wide round tip may help you control the jelly better.