Rich and tender cake doughnuts infused with fresh orange zest and topped with deep fuschia blood orange glaze – blood orange cake doughnuts are an obsession!

*This recipe was developed in partnership with Kerrygold USA. All opinions are my own, as always. Thank you for supporting the brands that make Lion’s Bread possible.

What’s the difference between cake doughnuts and yeast doughnuts?

Yeast doughnuts, as the name suggests, are made from dough leavened with yeast, similar to bread such as challah and brioche. On the other hand, cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener like baking powder or baking soda.

Both are incredible, and there’s no need to try to figure out which is superior. There is plenty of space in the doughnut-loving world for both, and each can be completely irresistible.

Want more doughnut recipes? Check out:

Old Fashioned Sour Cream Doughnuts

Sufganiyot (Traditional Jelly Doughnuts)

Lemon Ricotta Fritters

How to make a bright blood orange glaze

If you’ve seen blood oranges in real life, you know that their flesh is a dark burgundy color, which gives the oranges their name! The juice on it’s own is very vibrant, but when mixed with powdered sugar for the glaze, it tends to turn a bubblegum pink color.

I wanted to maintain the deep moody shades of the fresh orange juice, so I add a bit of homemade cooked blueberry puree to the glaze to enhance the deep purple tones.

It sounds fancy and complicated, but it’s really just cooking a few fresh blueberries in a small sauce pan with sugar for a few minutes. Then I press them through a small strainer to extract the juice, and voila! The perfect deep hue of fuschia ever.

How to make homemade doughnuts

Start by making a rich cake doughnut dough using milk, butter, and eggs in a stand mixer. The beauty of making cake doughnuts at home is that you don’t have to wait for the dough to rise, like yeasted doughnuts. Then pour the dough out onto your floured work surface. Roll the dough out to about 1/3″ thickness.

Then, use a doughnut cutter or a 3″ biscuit cutter to cut out as many rounds as possible. Then punch the hole out of the center of each round, and set them aside. I often use a large piping tip to punch the doughnut hole out.

The dough is really tender, soft, but this makes the most tender cake doughnuts! Don’t be intimidated by it. Make sure that your hands and the board are floured very well.

Once the doughnuts are cut, get ready to fry them as soon as possible.

How to Fry Doughnuts

It’s not hard or complicated, I promise, but here are a few tips to get it right every time!

Heat up your deep frying oil in a large heavy bottom pot. You’ll need at least 2.5 inches of oil for a good fry. Use a heatproof candy thermometer, or this very cool laser thermometer. The frying oil should be 350 degrees F, which ideal for deep frying. The temperature of the oil is actually really important. Try to keep an eye on the the temperature of the oil, and keep it as consistent as possible while you’re frying up all of the doughnuts. If the temp drops, wait a few minutes between batches to allow the temperature to come back up again.

Next, fry the doughnuts! This should take about 2-3 minutes per side. I like to use a chopstick to flip the doughnuts halfway through. Let the fried doughnuts drain and cool on a baking rack with a sheet pan underneath. Once all of the doughnuts are fried, dip them in the vanilla glaze. I like to dip one side and let the excess glaze drip down. It’s the perfect amount for me, but let me know how you like to do it!

How to Store

Eat your blood orange cake doughnuts when they’re fresh! The glaze takes about 20 minutes to set, then enjoy them right away. Of course, if you have any leftover, store them in an airtight container for up to 2 days at room temperature.

Get creative with the flavors of the glaze here, the sky is literally the limit! Some other delicious options are vanilla, chocolate, raspberry, or dipping them in a cinnamon sugar mixture.

Make sure to tag me @lions.bread on Instagram and comment below if you make these Blood Orange Cake Doughnuts.  I love seeing my recipes come to life in your kitchens! To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. 

Did you make the recipe? Please rate and comment below, I’d love to know what you think 🙂

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Blood Orange Cake Doughnuts

Makes : about 14 doughnuts Prep time: 15 minutes Cook time: 20 minutes total

Course Breakfast

Cuisine American

Keyword donuts, doughnuts

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 15 doughnuts

Author LeAnne Shor

Ingredients

Doughnuts

• 1 tablespoon blood orange zest
• 2/3 cup granulated sugar
• 8 tablespoons Kerrygold Unsalted Butter softened, 113 g
• 2 eggs room temperature
• 1/2 cup whole milk room temperature, 120 g
• 1/4 cup full fat sour cream room temperature, 60 g
• 2 teaspoons pure vanilla extract
• 2 3/4 cups unbleached all purpose flour 330 g
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Blood Orange Glaze

• 1/4 cup blueberries
• 1 tablespoon sugar
• 3 cups powdered sugar 390 g
• Juice of 2 blood oranges
• pinch of kosher salt
• 5-6 cups neutral oil for frying

Instructions

• In the bowl of a stand mixer, combine the granulated sugar and the grated blood orange zest. Use your fingertips to rub the zest into the sugar. It should be very fragrant. Add the soft butter to the bowl, and begin mixing on medium speed with the paddle attachment.
• Beat until the mixture is light in color and starts to look fluffy.
• Add the eggs, milk, sour cream, and pure vanilla extract to the bowl. Beat on medium low speed for 2 minutes until well combined. With the mixer off, add the flour, baking powder, baking soda, and salt to the bowl. Use your fingertips to gently mix the dry ingredients. Mix on low speed for 1-2 minutes until the dough comes together, and all of the flour is incorporated, with no dry patches remaining. Scrape the bottom of the bowl with a rubber spatula to make sure all of ingredients are thoroughly combined.
• Pour the dough out onto a large piece of plastic wrap. Wrap the dough tightly, and refrigerate for 1 hour.
• Fill a medium heavy bottomed pot with 3 inches of a neutral oil (vegetable, canola, avocado). Use a candy thermometer to gauge the temperature, and bring the oil up to 350°F over medium heat.
• Dust the work surface with flour, unwrap the dough, and place on the work surface. Roll out the dough to 1/2-inch thickness. Use a doughnut cutter, or a 3-inch biscuit cutter to stamp out as many doughnuts as possible for the first roll. Set them aside. Gently press the scraps together, re-roll, and cut out the remaining doughnuts.
• Place a wire baking rack on a baking sheet, set aside. Fry the doughnuts in batches, usually about 3 at a time, 3 minutes on the first side, then flip, and another 2 minutes until golden brown. It’s important to maintain consistent temperature of 350° when frying the doughnuts, for even cooking. Let the fried doughnuts drain on the baking sheet lined with the wire rack.
• Make the glaze. In a small saucepan, combine the blueberries and granulated sugar. Cook over medium heat for 5 minutes until the blueberries begin to burst and break down. Use a spoon to mash the blueberries and stir until a bright purple syrup forms. Set aside.
• In a medium size mixing bowl, combine the powdered sugar, blood orange juice, and salt. Then add only the syrupy juice from the blueberry mixture (this brightens the color of the glaze naturally). Whisk until you reach your desired glaze consistency. To thin the glaze, add more orange juice. To thicken, add more powdered sugar.
• Dip the doughnuts into the glaze, shaking off any excess, and place back on the wire rack to set (about 15 minutes). Enjoy!

This post may contain affiliate links, which means that a portion of the sale goes to me, at no additional cost to you. Thank you for your support!

The post Blood Orange Cake Doughnuts appeared first on Lion's Bread.

Twisted fluffy doughnuts, brushed with pure maple extract glaze

*This post contains affiliate links which means that a small portion of the profit goes to me, at no additional cost to you. Your support makes Lion’s Bread possible, thank you!

What are Maple Twist Doughnuts?

The inspiration for these Maple Twist Doughnuts came from the mom-and-pop doughnut shops in California that I grew up on. The best doughnuts always came in a signature pink cardboard box, and I miss them SO much living on the east coast. The twisted maple and blueberry old fashioned doughnuts were always my favorite, and my mom would usually cut them into smaller pieces so we could all try a bite of each flavor. Honestly, a pro Mom move right there!

Want more doughnut recipes? Check out:

Old Fashioned Sour Cream Doughnuts

Sufganiyot (Traditiona Jelly Doughtnuts)

Lemon Ricotta Fritters

How to make homemade doughnuts

Start by making a rich yeasted doughnut dough using milk, butter, and eggs in a stand mixer. Allow the dough to proof at room temperature for 1-2 hours. Then divide the dough into about 20-22 pieces. Gently stretch each piece of dough into a rope about 12-inches long. Fold the rope in half, and twist the dough around itself.

The dough is really tender, soft, and bit sticky. Don’t be intimidated by it. Make sure that your hands and the board are floured very well.

Once the twists are shaped, place each one on a small piece of parchment paper. Cutting out the parchment paper is great job for little helpers in the kitchen. Place the doughnuts on a rimmed baking sheet.

Cover loosely with a clean kitchen towel, and let the shaped doughnuts rise at room temperature for about 30 minutes, while your oil is heating up.

ingredients

How to Fry Doughnuts

It’s not hard or complicated, I promise, but here are a few tips to get it right every time!

Heat up your deep frying oil in a large heavy bottom pot. You’ll need at least 2.5 inches of oil for a good fry. Use a heatproof candy thermometer, or this very cool laser thermometer. The frying oil should be 350 degrees F, which ideal for deep frying. The temperature of the oil is actually really important. Try to keep an eye on the the temperature of the oil, and keep it as consistent as possible while you’re frying up all of the doughnuts. If the temp drops, wait a few minutes between batches to allow the temperature to come back up again.

Next, fry the doughnuts! This should take about 2-3 minutes per side. I like to use a chopstick to flip the doughnuts halfway through. Let the fried doughnuts drain and cool on a baking rack with a sheet pan underneath. Once all of the doughnuts are fried, dip them in the vanilla glaze. I like to dip one side and let the excess glaze drip down. It’s the perfect amount for me, but let me know how you like to do it!

What’s a Cruller?

In some parts of the US, these doughnuts might be referred to as a cruller. Although similar, a cruller is a small cake made of rich, sweetened choux pastry dough twisted or curled and fried in deep fat. Our Maple Twist dough is also light and airy, but it contains slightly more flour, and we are shaping it like traditional doughnuts, not a piping bag.

shaped Maple Twist Doughnuts

Ingredients

• Unbleached all purpose flour – I love to use unbleached all purpose flour from King Arthur Baking Company here. It gives the jelly doughnuts a light, tender crumb. I would NOT substitute a whole grain flour here, as it would yield a heavier, dense doughnuts.
• Yeast – I use active dry yeast, and my favorite brand is Red Star. It always produces consistent results, and creates nice light and fluffy Maple Twists.
• Milk – I use regular cow’s whole milk, and I find that it delivers the best results. You could substitute an alternative nut milk, but the results may vary slightly.
• Eggs – Make sure your Large eggs are at room temperature. Room temperature eggs will incorporate into the batter much better. Forgot to take your eggs out of the fridge? No problem. Just fill a tall glass with hot water, and submerge the eggs in the hot water for about 3-4 minutes, and voila! Use organic free range eggs if you can. There’s a significant difference in flavor, quality, and richness. You can tell a lot by the color of the yolk. A deep orange yolk says a lot! It means that the egg is more nutrient dense, and that the chicken likely had a nutritious, varied diet.
• Butter – Go for the good stuff! You all know I love Kerrygold Pure Irish Butter because it’s made from grass fed cows, and has the absolute best flavor. European butter in general has higher fat content and much better flavor, so it’s definitely worth it.
• Sugar – I love using Domino Golden Sugar in all of my sweet bakes. It’s less processed, and works cup-for-cup like regular granulated sugar. It also lends a slight hint of molasses flavor that I find works really well here.
• Kosher Salt – I use Morton’s kosher salt here. If you’re using Diamond Crystal, add an extra 1/4 of a teaspoon.
• Pure Maple Extract – I found pure maple extract on Amazon. This brand is all natural and comes from the finest maple trees in Vermont. It contains no artificial ingredients, just really concentrated maple flavor!

How to Store

Eat your maple twist doughnuts when they’re fresh! The glaze takes about 20 minutes to set, then enjoy them right away. Of course, if you have any leftover, store them in an airtight container for up to 2 days at room temperature.

Get creative with the flavors of the glaze here, the sky is literally the limit! Some other delicious options are vanilla, chocolate, raspberry, or dipping them in a cinnamon sugar mixture.

Make sure to tag me @lions.bread on Instagram and comment below if you make these Maple Twist Doughnuts.  I love seeing my recipes come to life in your kitchens! To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. 

Did you make the recipe? Please rate and comment below, I’d love to know what you think 🙂

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Maple Twist Doughnuts

Twisted, rich yeasted doughnuts topped with pure maple extract glaze

Course Breakfast

Cuisine American

Keyword donuts, doughnuts, maple

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

rise time 2 hours hours

Servings 22

Author LeAnne Shor

Equipment

• 1 stand mixer

Ingredients

Doughnuts

• 340 g milk at room temperature dairy or nutmilk
• 12 g active dry yeast
• 1 large organic egg
• 455 g unbleached all purpose flour
• 52 g granulated sugar
• 5 g kosher salt I use Morton's
• 85 g salted butter room temperature

Maple Glaze

• 260 g powdered sugar
• 45 g milk
• 1 tablespoon pure maple extract
• pinch of kosher salt

Instructions

• Combine the milk, yeast, and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Whisk manually, and let sit for 5 minutes in order to activate the yeast.
• Add the egg, and whisk in by hand. Add 400g of the flour to the bowl, along with the kosher salt. Knead on medium speed for 1 minute. Start adding the butter to the bowl, 1 tablespoon at a time. Let the butter incorporate into the dough before adding the next tablespoon. Then add the remaining 55g of flour. Knead for 5-6 minutes on medium speed. The dough should just clear the sides of the bowl but should be sticky and soft.
• Remove the dough hook, and cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours, or until the dough has doubled in size. The rate of the rise really depends on your room temperature. A warmer kitchen (70° and up) will help the dough rise faster.
• Cut about 20 rectangular pieces of parchment paper, about 3"x4". Set aside.
• Generously flour your work surface. Pour the risen dough out onto your prepared surface. Divide the dough into 75g pieces, about 20 pieces. Flour hands well, and gently stretch each piece of dough into a 12-inch long rope. Fold the dough in half, and twist it around itself, pinching the two ends together at the bottom.
• Place each twist on a small piece of cut parchment paper. Place the prepared twists on a baking sheet, and cover loosely with a clear kitchen towel. Let them proof for 30 minutes at room temperature while your oil is heating up.
• Heat 3 inches of oil in a heavy bottomed pot to 350° F. Use a candy thermometer to get the temperature just right. Gently lower the twists into the pot to fry with the parchment paper. Allow the doughnuts to sink, and just pull the parchment paper out and discard. Fry for 2-3 minutes on the first side, then flip the doughnuts with a chopstick, and fry for another 2-3 minutes until golden brown. Let the maple twist doughnuts drain on a baking sheet lined with a rack.
• Make the glaze by combining the powdered sugar, milk, maple extract, and salt. Whisk well until you reach your desired consistency. Brush the doughnuts with the maple glaze, and let the glaze set for about 10-15 minutes. Enjoy right away!

The post Maple Twist Doughnuts first appeared on Lion’s Bread Blog.

The post Maple Twist Doughnuts appeared first on Lion's Bread.

Sweet yeasted Hanukkah doughnuts called Sufganiyot that are topped with a vanilla lemon glaze, then filled with jelly or jam

*This recipe was created in partnership with Domino Sugar. Thank you for supporting the work that makes Lion’s Bread possible.

What are Sufganiyot?

Sufganiyot are essentially fried round, yeasted doughnuts that are traditionally filled with jam or jelly. Lately, newer flavor combinations have become popular, but the jelly-filled variety are the classic.

They are enjoyed during Hanukkah, which is the Jewish festival of lights that takes place in wintertime, usually late November or December. The term ‘sufganiyot’ can be traced back to the Greek word sufan, meaning “spongy” or “fried,” as can the Arabic word for a smaller, deep-fried doughnut named sfenj.

Why do you eat Sufganiyot on Hanukkah?

The tradition of eating fried Sufganiyot on Hanukkah actually dates back to the 12th century, as recorded by Rabbi Maimon ben Yosef, the father of Maimonides. He notes that it was already a long practiced tradition at his time. The reason we enjoy jelly doughnuts during this Jewish holiday is because the holiday of Hanukkah is about the small jar of oil miraculously lasting for eight days. Therefore, frying foods in oil commemorates that miracle. In addition to Sufganiyot, we also enjoy Latkes, or fried potato pancakes, click here for the BEST LATKE RECIPE.

Want more doughnut recipes? Check out:

Old Fashioned Sour Cream Doughnuts

Lemon Ricotta Fritters

How to make Homemade Jelly Doughnuts

Mixing up the dough is very straight forward. All of the ingredients are combined in a stand mixer fitted with a dough hook attachment. The dough should be very soft and slightly sticky.

You’re going to let the dough rise in a warm place at room temperature for about an hour. Then, pour the dough out onto a well-floured work surface, and roll it out to 1/2-inch thickness.

Use a round 3-inch cutter to cut out as many doughnuts as you can, spacing them very close together so you don’t have to re-roll the dough many times. Meanwhile, heat about 2.5″ of neutral oil in a large heavy-bottomed pot. Bring the temperature of the oil up to 350 degrees F. Use a heatproof thermometer to test the temperature, and try to keep it consistently at 350 degrees. Fry the doughnuts for 2-3 minutes on each side. I like to use a chopstick to flip the doughnuts.

Then, let them drain on a metal rack. Use a wooden skewer to poke a hole in the side, and rotate it to create an interior hole for the jelly. I fill a piping bag fitted with a medium size round tip with about 2 cups of jelly. Fill each doughnut with jelly. At this point you could dust them with powdered sugar, coat them in granulated sugar, or make up a quick vanilla lemon glaze like I do here. There’s no wrong way to this 🙂

Ingredients

• Unbleached all purpose flour – I love to use unbleached all purpose flour from King Arthur Baking Company here. It gives the jelly doughnuts a light, tender crumb. I would NOT substitute a whole grain flour here, as it would yield a heavier, dense doughnuts.
• Yeast – I use active dry yeast, and my favorite brand is Red Star. It always produces consistent results, and creates nice light and fluffy Sufganiyot.
• Milk – I use regular cow’s whole milk, and I find that it delivers the best results. You could substitute an alternative nut milk, but the results may vary slightly.
• Eggs – Make sure your Large eggs are at room temperature. Room temperature eggs will incorporate into the batter much better. Forgot to take your eggs out of the fridge? No problem. Just fill a tall glass with hot water, and submerge the eggs in the hot water for about 3-4 minutes, and voila! Use organic free range eggs if you can. There’s a significant difference in flavor, quality, and richness. You can tell a lot by the color of the yolk. A deep orange yolk says a lot! It means that the egg is more nutrient dense, and that the chicken likely had a nutritious, varied diet.
• Butter – Go for the good stuff! You all know I love Kerrygold Pure Irish Butter because it’s made from grass fed cows, and has the absolute best flavor. European butter in general has higher fat content and much better flavor, so it’s definitely worth it.
• Sugar – I love using Domino Golden Sugar in all of my sweet bakes. It’s less processed, and works cup-for-cup like regular granulated sugar. It also lends a slight hint of molasses flavor that I find works really well here.
• Kosher Salt – I use Morton’s kosher salt here. If you’re using Diamond Crystal, add an extra 1/4 of a teaspoon.

How to Fry Doughnuts

I’m not huge on frying, but when it comes to doughnuts, it’s the only way for me! It’s not hard or complicated but here are a few tips to get it right every time!

Heat up your deep frying oil in a large heavy bottom pot. You’ll need at least 2.5 inches of oil for a good fry. Use a heatproof candy thermometer, or a lazer thermometer. The frying oil should be 350 degrees F, which ideal for deep frying. The temperature of the oil is actually really important. Try to keep an eye on the the temperature of the oil, and keep it as consistent as possible while you’re frying up all of the doughnuts. If the temp drops, wait a few minutes between batches to allow the temperature to come back up again.

Next, fry the doughnuts! This should take about 2-3 minutes per side. I like to use a chopstick to flip the doughnuts halfway through. Let the fried doughnuts drain and cool on a baking rack with a sheet pan underneath. Once all of the doughnuts are fried, dip them in the vanilla glaze. I like to dip one side and let the excess glaze drip down. It’s the perfect amount for me, but let me know how you like to do it!

IMPORTANT TIPS FOR SUCCESS

• Make sure to let your dough rise properly. Sometimes it takes yeasted dough longer to rise in the winter because the room temperature is cooler. Plan for this, and be patient. If you want really light and airy, fluffy doughnuts, the dough has to be pillowy and almost doubled in size. Place the bowl in a warm, draft-free area to rise.
• Let the dough hook do the kneading for you. I highly recommend making these doughnuts in a stand mixer because the dough is pretty sticky. The high moisture content in the dough is what makes them so soft. Try not to add too much flour when mixing or rolling out the dough – we don’t want the crumb to be bread-y.
• Handle with care! Once you cut out the doughnuts with the cutter, be very gentle when handling, and placing them in the hot oil to fry in order to maintain the round shape. I place mine in a metal spider, and lower them carefully into the hot oil. Alternatively, place each one on a piece of parchment paper, and slide it into the oil. (Just remove the parchment paper from the oil). That being said, it’s totally fine if they’re not perfect, they’re homemade doughnuts and they’re amazing!

How to store

Eat your jelly doughnuts when they’re fresh! The glaze takes about 20 minutes to set, then enjoy them right away. Of course, if you have any leftover, store them in an airtight container for up to 2 days at room temperature.

Get creative with the flavors here, the sky is literally the limit!

Make sure to tag me @lions.bread on Instagram and comment below if you make these Sufganiyot (jelly doughnuts).  I love seeing my recipes come to life in your kitchens! To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. 

behind the scenes 😉

my assistant

Did you make them? Leave a comment below and rate the recipe!

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Hanukkah Jelly Doughnuts (Sufganiyot)

Traditional sweet yeasted doughnuts, topped with a lemon vanilla glaze, and filled with jelly or jam

Course Dessert

Cuisine Israeli, Jewish

Keyword doughnuts, jelly, sufganiyot

Servings 15 doughnuts

Ingredients

Dough

• 1 1/3 cups 340g whole milk, room temperature
• 3 ¼ teaspoons instant dry yeast or active dry yeast
• 1 cup 132g unbleached all-purpose flour
• 2 ¾ cups 400g bread flour, plus more if needed
• 1/4 cup 52g Domino® Golden Sugar
• 1 ¼ teaspoons kosher salt
• 1 large egg
• 1 ¼ teaspoons vanilla extract
• 6 tablespoons 85g unsalted butter, room temperature
• ¼ teaspoon ground nutmeg optional

Glaze

• 3 cups 346g
• Domino® powdered sugar sifted
• Pinch
• Kosher salt
• ¼ cup 65g
• Whole milk
• 1 tablespoon
• Heavy cream
• 1 teaspoon
• pure vanilla extract
• 1 ½ cups
• strawberry jam or raspberry jelly

Instructions

• Pour the room temperature milk into the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle in the yeast; whisk lightly to combine.
• In a separate large bowl, combine the flours, salt, and sugar. Add the flour mixture to the milk. Then add the egg, vanilla, and butter. Mix the dough on low-speed until combined. Increase the speed to medium and continue to mix the dough for another 6-8 minutes. Scrape down the sides and bottom of the bowl as needed. The dough will be very soft and slightly tacky. If the dough seems too wet and sticky, add an extra 1 tablespoon of flour at a time to the dough until the sides of the dough begin to slightly pull away from the sides of the bowl. Cover with a clean kitchen towel, and let the dough rise for 45-60 minutes at room temperature, until the dough is puffy and almost doubled in size.
• Meanwhile, fill a large heavy-bottomed pot with at least 2-inches of oil and attach a deep fry thermometer to the inside. Heat the oil to 350 degrees F (the ideal temperature for deep frying). Place a baking rack in a rimmed baking sheet to drain the hot doughnuts when they’re done frying. Set aside.
• Transfer the dough onto a well-floured work surface and sprinkle the top of the dough with more flour. Flour a rolling pin and roll out dough to about 1/2-inch thickness. Use a 3-inch round cutter, cut out 9 dough rounds. Cover the dough rounds with a clean kitchen towel.
• Make the glaze: In a medium size mixing bowl, combine the powdered sugar, salt, vanilla extract, milk, and cream. Whisk to combine thoroughly until the glaze is smooth and thin enough to dip the warm doughnuts in. Set aside.
• Fry the doughnuts two at a time, for about 2 minutes on each side, until deeply golden brown. Transfer doughnuts to the prepared cooling rack and let cool. Keep the temperature at a steady 350 degrees between batches.
• Insert a long skewer halfway into the doughnuts. Rotate the skewer in a circle to make an opening for the jelly. Place the jelly in a piping bag fitted with a small round tip. Pipe the jam into the centers of the doughnuts until it begins to come out the edge.
• Gently dip the filled doughnuts into the glaze on one side, and let them drain on the baking rack, letting the glaze drip down. Enjoy!
• Alternatively, sprinkle with powdered sugar or coat in granulated sugar instead of the glaze.

Notes

The most important technique in making these sufganiyot is maintaining the consistent temperature of the frying oil. It should stay at 350°F for the entire time. If the temperature drops after frying, then wait until the oil comes back up to temperature before adding the next batch of doughnuts.

Sufganiyot are best eaten fresh, right after they’ve been fried. Any leftovers should be stored at room temperature in an airtight container for 1 to 2 days.

*This post contains affiliate links that a small portion of the sales go to me, without any additional cost to you. Thank you for supporting the brands that make Lion’s Bread possible.

The post Hanukkah Jelly Doughnuts (Sufganiyot) appeared first on Lion's Bread.