Pregnancy Friendly Sufganiyot (Hanukkah Jelly Donuts)
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Learn more →Ingredients
12 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup granulated sugar, divided
- 2 ½ cups all-purpose flour, plus more for dusting
- ½ tsp fine salt
- ½ cup whole milk, warmed
- 2 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For the filling
- ¾ cup strawberry jam
For finishing
- ½ cup powdered sugar, for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, yeast, and 1 tsp of the granulated sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the warmed milk, egg yolks, vanilla extract, and remaining sugar to the yeast mixture. Whisk to combine. Add the flour and salt, then mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
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