{"id":18184,"date":"2017-12-04T05:42:50","date_gmt":"2017-12-04T03:42:50","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=18184\/"},"modified":"2022-01-15T09:43:39","modified_gmt":"2022-01-15T07:43:39","slug":"classic-jelly-doughnuts","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/classic-jelly-doughnuts\/","title":{"rendered":"Classic Jelly Doughnuts"},"content":{"rendered":"

Hanukkah is a holiday I am a little ambivalent about. On the one hand it does not require too many family feasts. But on the other hand – lighting candles and the traditional foods that accompany it stress me a little. As someone who watches her eating habits every single day and tries to maintain a reasonable body fat percentage, it’s a dangerous holiday.<\/p>\n

Even though I’m not a big fan of fried foods in general, when it’s warm and fresh it really is hard to resist. Every holiday I make doughnuts at least once for my family and friends, and we host a small party on one of the holiday days.<\/p>\n

This classic jelly doughnuts recipe runs in my family for years. It’s traditional to make them at least once a year, accompanied with other fried holiday treats like quick cream donuts<\/a> and levivot.<\/p>\n

These jelly doughnuts are classic, homey and easy to make. The dough is soft and has a rich texture that after frying gets crunchy on the outside but soft and buttery on the inside. I fill them with strawberry jelly (everyone’s favorite, and a classic itself), but you can fill it with any other filling you like \u2013 chocolate, vanilla, etc.<\/p>\n

\"Classic

So delicious | Photo: Natalie Levin<\/p><\/div>\n

\"Classic

Perfect for Hanukkah | Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

\n

Classic Jelly Doughnuts<\/h2>\n

\n

<\/p>\n<\/p>\n

\n\t\t\t<\/div>\n
\n

For the dough:<\/h4>\n
    \n
  • 650 grams (4 cups + 2 tbsp.) all-purpose flour<\/li>\n
  • 12 grams (3 tsp.) active dry yeast<\/li>\n
  • 100 grams (1\/2 cup) sugar<\/li>\n
  • 75 grams (1\/3 cup) soft butter<\/li>\n
  • 100 ml. (1\/2 cup) sour cream<\/li>\n
  • 180 ml. (3\/4 cup) lukewarm milk ((or water))<\/li>\n
  • 3 eggs at room temperature<\/li>\n
  • 1 tsp. salt<\/li>\n
  • 1 tbsp. rum or brandy<\/li>\n
  • Zest of 1\/2 lemon (optional)<\/li>\n
  • 1\/2 tsp. vanilla extract<\/li>\n<\/ul>\n

    For frying:<\/h4>\n
      \n
    • 1 liter vegetable oil<\/li>\n<\/ul>\n

      For the filling:<\/h4>\n
        \n
      • Strawberry jelly (or any other filling you like)<\/li>\n<\/ul>\n

        For serving:<\/h4>\n
          \n
        • Sugar powder<\/li>\n<\/ul><\/div>\n
          \n
            \n
          1. Dough: in a standing electric mixer with kneading attachment, place flour, yeast, sugar, butter, sour cream, milk, eggs, salt, rum, lemon zest and vanilla and knead on low-medium speed for 10-12 minutes.<\/li>\n
          2. Transfer the dough to a lightly floured surface and form a round shape.<\/li>\n
          3. Transfer the dough to the lightly greased bowl, cover and allow rising in a warm place for about 1-2 hours or until it almost doubles its volume.<\/li>\n
          4. Divide the dough into 2 parts and each part into 10-12 equal sized pieces.<\/li>\n
          5. Roll each piece into a small ball shape and place it on a well-oiled tray. Grease the top of the doughnuts, cover and allow rising for another hour until the balls almost double their volume.<\/li>\n
          6. In a wide pot, heat the oil to a temperature of 170c degrees (it is recommended to use a thermometer for maximum accuracy). If there is no thermometer, you can check if the oil is hot enough by sticking a wooden spoon into the oil. If tiny bubbles are formed around the handle of the spoon, the oil is warm enough.<\/li>\n
          7. Fry the doughnuts for 3-4 minutes on each side, or until golden brown.<\/li>\n
          8. Remove into a plate lined with paper towels. Cool for a few minutes at room temperature and fill with jam using a piping bag.<\/li>\n
          9. Serve the warm fresh doughnuts with powdered sugar on top.<\/li>\n<\/ol><\/div>\n
            \n
              \n
            • The donuts are at their best on the day of preparation, and if you do not eat them right after frying, it is recommended to heat them a little in a toaster or oven.<\/li>\n
            • You can fill the doughnuts with any filling you like, according to your personal taste.<\/li>\n
            • It is recommended that the ingredients be at room temperature while preparing the dough, to ensure elastic, easy-to-work-with dough.<\/li>\n<\/ul><\/div>\n
              \n\t\t\t<\/div>\n<\/div>\n

              <\/p>\n

              \"Classic

              Classic Jelly Doughnuts | Photo: Natalie Levin<\/p><\/div>\n

              \"Classic

              Classic Jelly Doughnuts | Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"

              Hanukkah is a holiday I am a little ambivalent about. On the one hand it does not require too many family feasts. But on the other hand – lighting candles and the traditional foods that accompany it stress me a little. As someone who watches her eating habits every single day and tries to maintain […]<\/p>\n","protected":false},"author":2,"featured_media":35559,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1556,1593],"tags":[2950,4831,1833],"yoast_head":"\nClassic Jelly Doughnuts | Lil' Cookie<\/title>\n<meta name=\"description\" content=\"These jelly doughnuts are classic and easy to make. 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