No Yeast Jelly Donuts

For Hanukkah Sufganiyot, as they traditionally called in Israel, are a pillowy, delectable treat served during Hannukah. Deep-frying can be scary for some but using yeast is what scares novice bakers the most. These donuts are made with yoghurt (dairy-free works too) and take only a few minutes to prepare. I make them small because 2 bites of a jelly donut is enough for me… 

Recipe:

• Mix all the ingredients together to form a dough.

• Heat oil in a 6 quart pot to 325°F/162°C .

• Scoop dough with a 2-tablespoon ice scoop into the hot oil and coo for about 90 seconds and then flip over.

• Cook for another 90 seconds and then remove from the oil.

• Drain donuts on a piece of paper towel and cook until warm.

• Using a squeeze bottle or piping bag, fill each donut with jelly or Nutella. Then roll in sugar and serve.

Ingredients:    

• 2 1/2 cups/313g flour

• 3 tsp/15g baking powder

• 1/2 tsp salt

• 2 eggs

• 2 cups/490g plain yogurt/ dairy-free optional

• 4 tbs/50g sugar

• 2tsp/10g vanilla extract

• Avocado or grape seed oil for frying

• Strawberry jam or Nutella for filling

• Sugar or powdered sugar