How To Make Jelly Doughnuts (Sufganiyot

• Vegetarian

• Produce

  • 9 cups Peanut

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Berry jelly, seedless red

• Baking & Spices

  • 30 oz 6 1/2 cups all-purpose flour
  • 9/16 cup Granulated sugar
  • 4 1/2 tsp Instant or active dry yeast
  • 1/3 cup Powdered sugar
  • 1 tsp Salt, fine
  • 1 tsp Vanilla extract

• Snacks

  • 3 inch Cookie cutter, round

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 1/2 cups Whole milk

• Liquids

  • 1/2 cup Water

Found on thekitchn.com

Ingredients

• 1/2 cup warm water (between 90°F and 100°F)
• 4 1/2 teaspoons instant or active dry yeast (two 1/4-ounce packets)
• 6 1/2 cups all-purpose flour (30 ounces), plus more for dusting
• 1/2 cup plus 1 tablespoon granulated sugar (4 ounces)
• 1 teaspoon fine salt
• 1 1/2 cups whole milk, at room temperature
• 4 tablespoons (2 ounces) unsalted butter, melted, or 1/4 cup mild-flavored oil
• 1 teaspoon vanilla extract
• 3 large eggs
• 9 cups peanut, avocado, or canola oil, divided
• 1 cup seedless red berry jelly, such as strawberry or raspberry
• 1/3 cup powdered sugar (4 ounces)
• 3- to 3 1/4-inch round cookie cutter, or 3-inch-wide drinking glass

Nutrition