Classic Sufganiyot

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the flour, granulated sugar, instant yeast, and salt for the dough.

   Ca. 2 min.

2. 2

   In a separate bowl, lightly beat the eggs, then stir in the lukewarm milk, melted butter, and vanilla extract.

   Ca. 2 min.

3. 3

   Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or stand mixer fitted with a dough hook until a shaggy dough forms.

   Ca. 3 min.

4. 4

   Knead the dough on a lightly floured surface or in the stand mixer for 8-10 minutes until it is smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should be slightly tacky but not sticky.

5. 5

   Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   Ca. 1 t. 30 min.

   Kokkens note: A warm oven (turned off, with the light on) can create a good environment for rising.

6. 6

   Gently punch down the risen dough and turn it out onto a lightly floured surface.

   Ca. 1 min.

7. 7

   Roll the dough to about 1/2-inch (1.25 cm) thickness. Using a 2.5-3 inch (6-7.5 cm) round cutter, cut out individual doughnuts.

   Ca. 5 min.

   Kokkens note: You can re-roll scraps once to cut more doughnuts, but they may not be as light.

8. 8

   Place the cut doughnuts on parchment-lined baking sheets, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until noticeably puffy.

   Ca. 45 min.

9. 9

   While the doughnuts are rising, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature.

   Ca. 10 min.

   Kokkens note: Maintaining a consistent oil temperature is key to evenly cooked doughnuts.

10. 10

    Carefully lower 3-4 doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.

    Ca. 10 min.

    Kokkens note: The doughnuts should puff up and develop a light 'white ring' around the middle.

11. 11

    Remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 2 min.

12. 12

    Once cooled slightly but still warm, use a piping bag fitted with a long, thin nozzle (or a syringe) to inject the strawberry jam into the center of each doughnut.

    Ca. 5 min.

    Kokkens note: Wiggle the nozzle gently as you inject to ensure even distribution of the jam.

13. 13

    Dust generously with powdered sugar before serving.

    Ca. 1 min.