Strawberry Sufganiyot? Bor-ing. When I came across the Jalapeño Jelly on Crafted Kosher, I was so excited. Spicing up some strawberry with a little jalapeño? Happy Chanukah to me! I topped the Strawberry Jalapeño Sufganiyot with a simple vanilla bean glaze, and the result is pure heaven.
This is definitely a welcome twist on an old classic. And while there is a tiny bit of spice, mostly just the sweet jalapeño flavor comes through. This filling takes no time at all, but is sure to impress your friends and relatives.
Keep this recipe for Chanukah and pin the pic below!
- 2 1/2 cups all-purpose flour, plus more for rolling out the dough
- 1/2 teaspoon fine salt
- Vegetable oil, for coating the bowl
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup plus 1 tsp granulated sugar
- 1/2 cup warm water (105°F to 115°F)
- 2 large egg yolks
- 1/3 cup whole milk
- 1/2 tsp vanilla extract
- 2 Tbsp unsalted butter cut into pieces and at room temperature
- 1 cup of strawberry jelly
- 1/2 cup of jalapeño jelly
- 2 cups of sifted powdered sugar
- 1 Tbsp vanilla bean paste
- 2 Tbsp milk
- Place 2 1/2 cups of flour and the salt in a large bowl and whisk to combine; set aside.
- Coat a second large bowl with vegetable oil; set aside.
- In the bowl of a standing mixer place the yeast and 1 teaspoon of the sugar. Add the water, stir to combine, and let sit for 5 minutes.
- Add the remaining 1/4 cup sugar, the egg yolks, milk, and vanilla and mix with the hook attachment in your standing mixer.
- Gradually add the reserved flour mixture to the wet mixture while your hook attachment is on low. Once all the flour has been added, change the speed to medium and combine until your dough forms a ball.
- Transfer the dough to a lightly floured work surface. Scatter the butter pieces over the dough and knead until the butter is fully incorporated and the dough is smooth, shiny, and elastic.
- Form the dough into a ball, place it in the oiled bowl, and turn it to coat it in the oil.
- Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Punch down the dough, transfer it to a lightly floured work surface, and roll it out until it’s a little more than 1/4 inch thick.
- Using a 2-1/2-inch round cutter, stamp out as many dough rounds as possible and place them on the prepared baking sheet about 1/4 inch apart. Gather the dough scraps into a ball and roll out and cut again. Discard any remaining dough scraps.
- Cover the dough rounds loosely with plastic wrap or a damp towel. Let them rise in a warm place until about 1/2 inch thick, 30 minutes.
- To fry the sufganiyot, I use a deep fryer set at 365°F. If you don't have a deep fryer, pour the oil in a Dutch oven or a large, heavy-bottomed pot and set it over medium heat until the temperature reaches 365°F on a candy/fat thermometer.
- When the oil is ready, add 3-4 of the dough rounds and fry until golden brown, flipping halfway through, about 2 minutes total. Using a slotted spoon, remove the donuts to the wire rack.
- Repeat for all donut dough rounds.
- Stir together the strawberry and jalapeño jellies until well combined.
- Whisk together the powdered sugar, vanilla bean paste and milk until well combined and the right consistency.
- When sufganiyot are cooled, pierce them on the side with a skewer, and slide the skewer back in forth inside the sufganiyot to make room for the filling.
- Fill a piping bag with a large star tip with your filling, and pipe your filling into the sufganiyot.
- Dip the tops of the sufganiyot into the glaze, and place on a wire rack, letting the glaze drip down. You can spoon more glaze onto the sufganiyot as desired.