• Rose and strawberry sufganiyot (Jam doughnuts) (Destination Flavour)

Make an extra batch of these Israeli doughnuts, because 12 is just not enough! 

Makes
12

Preparation

30min

Cooking

20min

Skill level

Mid
By
Average: 3.3 (17 votes)
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Ingredients

  • 1 packet dry yeast
  • ¼ cup caster sugar
  • 2 ½ cups plain flour, plus more for dusting
  • 2 eggs
  • 25 g unsalted butter, softened
  • ½ tsp freshly grated nutmeg
  • 2 tsp salt
  • 2 L vegetable oil, for frying
  • ½ cup each strawberry jam and rose petal jelly
  • 1 cup icing sugar, to dust
  • dried rose petals, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Proving time: 1 hr 15 min

Combine the yeast and 1 tsp of the sugar with a ¾ cup of warm water and set aside for 10 minutes until foaming.

Place the flour, eggs, butter, nutmeg and salt in the bowl of a stand mixer with the remaining sugar and yeast mixture and mix with a dough hook for about 10 minutes until a soft, smooth dough forms. Add a little more warm water if you need to. Transfer to an oiled bowl and proof at room temperature for about 1 hour or until doubled in size.

Roll the dough to 1cm thickness and cut 5cm rounds with a cutter and set aside on a lightly floured tray to proof for 15 minutes, covered with cling film.

Heat the oil to 190°C in a wide saucepan. Fry the dough on both sides for a minute or 2 until golden brown. 

Combine the strawberry jam and rose petal jelly and fill a piping bag with a metal piping nozzle. Alternatively, dilute the jams with a little hot water and place into a plastic squeeze bottle. Pipe or squeeze the filling into the centre of each doughnut. 

Dust liberally with icing sugar and serve scattered with dried rose petals.

 

Photography by Lucy Alcorn.

Destination Flavour Eurovision, hosted by Adam Liaw is available to watch on SBS On Demand here.