Voilà! Jelly Doughnuts

by Tribes-A-Dozen on December 16, 2014

Jelly Doughnut Jelly Doughnut

Voilà! Jelly Doughnuts
Prep time
Cook time
Total time
The puffy, round jelly doughnut may have originated in Eastern Europe, but, in one form or another, fried dough is found in cuisines around the globe. Soofganiyot in Hebrew, jelly doughnuts were brought to Israel by Polish immigrants who customarily prepared them for Hanukkah. They quickly became Israel's most popular Hanukkah food. Israelis now enjoy them with a variety of fillings and toppings, but the original doughnut that I remember from my childhood in Israel had a heart oozing with red jelly and a dusting of powdered sugar on its thin, golden brown crust. . Frying doughnuts may seem too complicated to some. Using a box of Voilà! Hallah Egg Bread Mix and the no mess technique I offer here shorten and simplify the process. Whether you had fried doughnuts before or you are novice to this, you will be surprised at how easy it is to make this recipe. A home fried doughnut for the holiday or a special ocassion is well worth the time and effort. And, the tradition lives on.
Recipe type: Dessert
Cuisine: Eastern European, Jewish
Serves: 8-10
  • Dough:
  • 1 Box of Traditional Voilà! Hallah Egg Bread Mix
  • 1 Fast Acting Yeast Packet (included)
  • 2 Tbsp. sugar, optional
  • ½ cup warm water or milk
  • 1 Tbsp. Rum or Cognac
  • 4 Tbsp. sunflower or safflower oil or soften unsalted butter, sliced
  • ½ tsp. lemon peel
  • 1 large egg + 1 yolk from a large egg, at room temp.
  • filling:
  • 8-10 Tbsp. jelly of your choice
  • 2 Tbsp. powdered sugar for dusting, or to taste
  • oil or flour for board
  • Deep pot for frying, 9"
  • 2 Qt/2 Liter Safflower/Sunflower oil for frying (will yield 2" of oil in a 9" pot)
  1. Read instructions and prepare ingredients before starting.
  2. Place the mix in the bowl of a stand mixer, create a well in the middle, add the yeast, sugar and water or milk and proof for up to 10 min. until frothy on top. Add the eggs, oil or butter, rum and lemon peel and stir with the hook attachment to combine. Continue to mix on medium-low speed for 9 more minutes, stopping to scrape down dough from hook and sides of the bowl, as needed. The dough will be soft and sticky, but will handle well with oiled hands.
  3. Oil or dust your board with flour and scoop the dough onto it. Divide the dough into 8 (74 g) or 10 (60 g) pieces. Place each piece on the board, cup it with the palm of your hand and roll into a ball. Let rest for 10 minutes, shape the balls again and move them one by one onto a parchment lined baking sheet with a 2-inch space between them. Carefully, brush the balls with oil all over. Let rise in a warm, draft-free place for 45 - 60 min., until doubled in bulk.
  4. Heat oil in a deep pot to 360° F/182° C. With an oiled spatula, lift one ball at a time and place carefully in the hot oil. Fry four to five doughnuts at a time, depending on the size of the doughnut. Fry for about 2-3 minutes on each side.
  5. Scoop the fried doughnut with a slotted spoon and drain on a paper towel.
  6. When cool enough to handle, either inject the jelly with a syringe or make a slit on the side of the doughnut and stuff with a tablespoon of jelly or your favorite filling. Sprinkle with powdered sugar and serve.
  7. You may cool the doughnuts and freeze. Defrost on the counter and warm up in a 350° F oven for 10-12 min.
  8. Enjoy!



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