Jelly Filled Doughnuts Sufganiyot Berliner Recipe
Introduction
Jelly-filled doughnuts are soft, fluffy, sugar-dusted delights with a luscious fruity or creamy filling. Often associated with Jewish Hanukkah celebrations (sufganiyot) and European bakeries (Berliner), they are enjoyed by sweet lovers across the globe. Whether filled with raspberry jam, custard, or Nutella, their golden crust and tender crumb make them irresistible.
History
Jelly doughnuts have roots in Europe, especially in Germany and Poland. The German “Berliner” dates back to the 16th century. In Jewish culture, sufganiyot became a Hanukkah staple because they are fried in oil—symbolizing the miracle of the oil that lasted eight days. Over time, the recipe spread globally, evolving with local flavors and fillings.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup whole milk (warm)
- 1/4 cup water (warm)
- 2 large eggs
- 1/4 cup unsalted butter (softened)
- 1 tsp vanilla extract
For Frying:
- Vegetable oil (for deep frying)
For Filling:
- Raspberry or strawberry jam
- Vanilla custard or Nutella (optional)
For Coating:
- 1 cup granulated sugar
- Powdered sugar (optional)
Method / Instructions
1. Prepare the Dough:
- In a small bowl, activate the yeast with warm milk, water, and a teaspoon of sugar. Let it sit for 10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Add eggs, butter, vanilla, and the yeast mixture.
- Knead for about 10 minutes until smooth. Cover and let rise in a warm place until doubled in size (1.5 to 2 hours).
2. Shape and Second Rise:
- Punch down the dough. Roll it out on a floured surface to ½ inch thickness.
- Cut into 2½-inch rounds. Place on a tray, cover lightly, and let rise again for 45 minutes.
3. Fry the Doughnuts:
- Heat oil in a deep fryer or pot to 350°F (175°C).
- Fry the doughnuts 2-3 at a time, 1-2 minutes per side, until golden brown.
- Remove and drain on paper towels.
4. Fill and Coat:
- Use a piping bag with a narrow tip to fill each doughnut with jam or custard.
- Roll in granulated sugar or dust with powdered sugar.
Formation (Science Behind It)
- The yeast ferments sugars, releasing carbon dioxide which helps the dough rise and become airy.
- Frying at the correct temperature ensures a crisp outside and fully cooked inside.
- The sugar coating adds texture, while the filling creates a delightful contrast in flavor and moisture.
Benefits
- Celebratory food: Integral to cultural and religious traditions like Hanukkah.
- Versatile: Customizable with different fillings and coatings.
- Mood-lifting: Sweet treats can promote the release of dopamine—a feel-good hormone.
Nutrition (Per Doughnut Estimate)
| Nutrient | Amount |
|---|---|
| Calories | 250–350 kcal |
| Carbohydrates | 30–40g |
| Fat | 12–18g |
| Protein | 4–6g |
| Sugar | 10–20g |
| Fiber | 1–2g |
Note: These values depend on size and filling type.
Lovers of Jelly Doughnuts
- Kids: Love the surprise of a gooey center.
- Pastry Enthusiasts: Admire the balance of texture and flavor.
- Cultural Celebrators: Honor tradition with every bite.
- Sweet Tooths: Crave the sugary burst of jam or cream.
Conclusion
Jelly-filled doughnuts are more than just a treat—they’re a fusion of history, joy, and culinary craftsmanship. Whether made for a festive holiday or a cozy Sunday brunch, these doughnuts bring happiness to every bite. With endless possibilities for fillings and toppings, they’re a dessert that never gets old.