Hanukkah begins this weekend! Which means sufganiyot – jelly doughnuts. I’m not Jewish, but grew up with so many Jewish friends and family friends, most of whom are great cooks. I’m far from an expert (Amy Rosen”s Kosher Style is my go-to reference book) but I do adore making doughnuts, and I particularly love the jelly-filled kind. Use a fairly basic yeast-raised dough – the same one I use to make sprinkle doughnuts and the like. To make jelly doughnuts, just cut small-ish rounds (you don’t want them too big, or they could be tricky to cook through) – then just poke a hole in the side with the tip of a knife and squeeze in some jelly via a ziplock bag. My favourite jelly doughnuts aren’t too sweet – I love the rhubarb-filled Josie Jelly at Rhino Coffee in Tofino – and so I thawed some stewed rhubarb and blended it with a hand-held immersion blender to fill these. A looser compote can beContinue reading
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