Sufyganiot Jelly Doughnut

Serves: 12 to 15 | Prep Time: 90 min | Cook Time: 90-120 mi

Ingredients

• 4 cups (560g) Better Batter Bread Flour
• 2 cups (454g up 474g) warm water or milk or milk substitute (110°F)
• 1/4 cup (56g) oil avocado, oil or vegetable oil
• 1/4 cup (56g) sugar or maple sugar
• 2 teaspoon (12g) salt
• 1 package (7g) instant or rapid rise yeast OR 1 package (9g) active dry yeast*

Other Things you will need

• frying 2 quarts (8 cups) of neutral frying oil
• 1 jar (approx. 12 oz) of Raspberry OR Strawberry jam OR lemon curd (enough for 2 recipes of donuts) for filling
• Powdered Sugar for dusting

 

Instructions

*If using active dry yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.

Dough Instructions
Mixing:

By Hand: Place all ingredients into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture will be loose and sticky but will thicken during proofing.
Stand Mixer: Place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 5 minutes. Mixture will be loose and sticky but will thicken during proofing.

 

Roll the dough in the bowl in the oil and cover with plastic wrap.

Proof the dough. Choose one:

Overnight Refrigerator (recommended): Place dough into refrigerator and cold proof overnight 8 -18 hours. ( brought out to room temperature for a 90 minutes or longer duble
Quick Countertop: Proof dough for 60 to 90
mins in a warm place until it is doubled in size. In a warmer kitchen that could take a shorter time in a cooler kitchen list could take up to two hours.

Shaping:
Prepare a lightly floured parchment or Silpat lined baking sheet.

Flour your hands to avoid sticking.

Dump the dough onto the floured surface and lightly dust the top with flour. Knead a few times.

Roll out dough to approximately 1/2 inch in thickness. Using a 2 3/4′′ biscuit cutter, cut as many rounds as possible.

Place and Cover. Place rounds on the baking sheet. Cover and let rise in warm location for 60 to 90 minutes or until approximately doubled in size.

Deep Frying Instructions:
Heat approximately 3 inches of oil in a 4-quart heavy bottom pot or Dutch Oven. Make sure you heat your oil to between 350- and 375-degrees Fahrenheit, using a deep fat or candy thermometer.

Fry. Using a slotted spoon, carefully slip 2 rounds into the hot oil. Fry until golden, about 2 1/2 to 3 minutes. Carefully turn doughnuts over. Fry until golden on other side, another 2 1/2 to 3 minutes.

Transfer to a paper-towel-lined baking sheet. Let cool for only 5 minutes before filling.

FIlling: Fill a pastry bag, fitted with a large pastry tip with jam. Insert the tip into the side of each doughnut and squeeze 1 1/2 tablespoons of jam into each doughnut, enough to make them plump and well filled.

Dusting: Roll each individually to cover in powdered sugar.