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Jake Cohen’s Salt-and-Pepper Sufganiyot

Ingredients

Yield: Makes 15 doughnuts
Prep time: 45 minutes, plus proofing time
Cook time: 15 minutes


For the dough
• 1 cup whole milk, heated to 115 degrees F
• ¼ cup (50g) granulated sugar
• 1 (1/4-ounce) packet active dry yeast (2 ¼ teaspoons)
• 4 ounces (1 stick) unsalted butter, melted
• 2 large eggs, at room temperature
• 4 ¼ cups (575g) all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil

For frying and finishing
• Vegetable oil, for frying
• ½ cup (100g) granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups jam or jelly of your choice

Directions

1. For the dough: In the bowl of a stand mixer fitted with the whisk attachment, mix the warm milk and sugar to combine, then sprinkle the yeast over the top. Let stand until foamy, 5 to 10 minutes. Add the melted butter and eggs, then whisk on medium speed until incorporated.

2. Switch to the dough hook, then add the flour and salt to the bowl. Beginning on low speed and gradually increasing to medium, knead until a smooth, elastic dough forms, about 5 minutes.

3. Grease a medium bowl and your hands with the oil. Using your hands, transfer the dough to the bowl, gently turning it to coat it with oil, and shape it into a smooth ball. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour 30 minutes.

4. Line a sheet pan with parchment paper. Transfer the dough to a lightly floured surface and roll it out to ½ inch thick. Using a 3-inch round cutter, cut out doughnuts and transfer them to the prepared pan. Gather the scraps, roll them out, and cut out more doughnuts so you have a total of 15 doughnuts; discard any remaining scraps of dough. Cover the rounds and set aside in a warm place again until puffy, about 45 minutes.

5. For frying and finishing the doughnuts: In a large Dutch oven, heat 2 inches of oil to 375 degrees F. Line a half sheet pan with paper towels.

6. In a medium bowl, whisk together the sugar, salt, and pepper to combine. Place the jam or jelly in a piping bag fitted with a round piping tip.

7. Add five of the doughnuts to the hot oil and fry, flipping once, until golden brown and puffed, 1 to 2 minutes per side. Transfer to the paper towel-lined sheet pan to drain for 15 seconds. Before continuing with the next batch, toss each of the hot doughnuts in the sugar mixture to coat, then transfer them to a platter. Repeat to fry the remaining doughnuts in two more batches.

8. Using a paring knife, make a small cut at the top of each doughnut. Starting with the doughnuts you fried first, insert the tip of the piping bag into a doughnut and squeeze in 2 tablespoons of the jam or jelly. Repeat to fill the remaining doughnuts. Serve immediately while warm or within a few hours of frying for peak enjoyment.

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