Olive Oil Sufganiyot (Hanukkah Jelly Doughnuts) Recipe | King Arthur Baking

Name: Olive Oil Sufganiyot (Hanukkah Jelly Doughnuts) Recipe | King Arthur Baking
Ingredients: 3 1/4 cups (390g) King Arthur Unbleached Bread Flour; 3 tablespoons (38g) granulated sugar; 2 teaspoons instant yeast; 1 1/4 teaspoons table salt; 3 tablespoons (38g) extra-virgin olive oil, plus more for the bowl; 3/4 cup plus 2 tablespoons (199g) water, hot; 1/4 cup (57g) sour cream; 1 large egg; 1 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract; 4 to 6 cups (792g to 1188g) vegetable oil, canola oil, or refined coconut oil, for frying; zest of 1/2 orange; 1/4 cup (50g) granulated sugar; 1/2 cups (57g) confectioners' sugar or King Arthur Snow White Non-Melting Sugar; 2/3 cup (227g) raspberry jam, for filling (the majority of a 12-ounce jar)

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This sufganiyot recipe produces fluffy doughnuts with crisp exteriors and open, airy insides, and there's no kneading or stand mixer required. Make them for Hanukkah or whenever you’re craving...

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Ingredients

3 1/4 cups (390g) King Arthur Unbleached Bread Flour
3 tablespoons (38g) granulated sugar
2 teaspoons instant yeast
1 1/4 teaspoons table salt
3 tablespoons (38g) extra-virgin olive oil, plus more for the bowl
3/4 cup plus 2 tablespoons (199g) water, hot
1/4 cup (57g) sour cream
1 large egg
1 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
4 to 6 cups (792g to 1188g) vegetable oil, canola oil, or refined coconut oil, for frying
zest of 1/2 orange
1/4 cup (50g) granulated sugar
1/2 cups (57g) confectioners' sugar or King Arthur Snow White Non-Melting Sugar
2/3 cup (227g) raspberry jam, for filling (the majority of a 12-ounce jar)