Ingredients
- 1 (7 g) package instant yeast (2¼ tsp)
- 2 Tbsp granulated sugar
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ½ cup milk
- 3 Tbsp butter, melted
- 1 tsp vanilla extract
- 1 large egg
- 1 tsp orange zest
- ½ cup strawberry or grape jelly
- ½ cup confectioner’s sugar, for dusting
Instructions
- In the bowl of a stand mixer fitted with a dough hook, or large mixing bowl, combine the yeast, sugar, flour and salt.
- In a separate bowl, whisk together the milk, butter, vanilla, egg and orange zest.
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Add the wet ingredients into the dry and mix on medium-low for 5-6 minutes, or until a smooth dough forms. It will be slightly tacky. If using your hands instead of a mixer, combine with a wooden spoon until a shaggy dough forms, then transfer to a floured surface and knead until smooth, about 3-4 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and cover with a clean kitchen towel. Let rise in a warm spot until it doubles in size, about 90 minutes. Meanwhile, line a baking tray with parchment paper.
- Once the dough has risen, transfer it to a lightly floured surface, cutting it into 10 smaller pieces. Roll each piece of dough into a ball and place on the lined baking tray.
- Cover with the kitchen towel and let rise for an additional 30-45 minutes.
- Place 4-5 donuts into the basket of the air fryer, ensuring they do not touch.
- Air fry at 375°F for 7-8 minutes, until golden brown. Repeat with the remaining dough.
- Meanwhile, add your favorite seedless jam to a squeeze bottle or piping bag (or even a turkey baster!). Insert the tip of the bottle into the top of each sufganiya and squeeze approximately 1 tsp jam into the donut. It will feel heavy, but shouldn’t seep out the sides.
- Before serving, dust the sufganiyot with confectioner’s sugar.
- Prep Time: 20 minutes + 2 hours resting time
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi