JEM Organics Sufganiyot
These round jelly doughnuts are eaten worldwide at the Jewish festival of Hanukkah. The doughnut is traditionally deep-fried in oil, filled with jam or custard, and then topped with powdered sugar. We decided to do a little spin on these and add some JEM!
- ½ cup whole wheat flour
- 1 package (¼ oz) active dry yeast
- ¼ tsp ground cloves
- 1 ½ - 2 cups all-purpose flour
- ½ cup water
- ¼ cup honey
- 2 tsp canola or peanut oil
- 1 large egg
- ½ tsp vanilla extract
- Oil for deep frying
- ⅓ cup jam
- ⅓ cup JEM Nut Butter (You can use any flavor, but we recommend Cinnamon Maca Almond Butter or Cashew Cardamom Almond Butter)
- Confectioners sugar
- In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour.
- In a small saucepan, heat the water, honey and oil to 120°-130° (below boiling).
- Add to dry ingredients: beat on medium speed for 2 minutes.
- Add egg and vanilla: beat for 2 more minutes
- Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface: knead until smooth and elastic (6-8 minutes).
- Place in a greased bowl, turning once to grease the top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in thickness.
- Cut with a floured 2-in biscuit cutter.
- In an electric skillet or deep fryer, heat oil to 375°.
- Fry doughnuts (a few at a time) for 45 seconds on each side or until golden brown.
- Drain on paper towels.
- Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill the bag with jam and your JEM flavor of choice.
- With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners’ sugar. Serve warm.