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window.ATGalleries[53002] = {“id”:53002,”type”:”Slideshow”,”images”:[{“image_id”:”db11020575b8af0ce9de72b1ec349db4fb6fbe67″,”caption”:”\u003cb\u003eProof the yeast: \u003c/b\u003ePlace the water and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until combined, 3 or 4 turns. Let sit until it’s bubbly, foamy, and smells strongly of yeast, 5 to 7 minutes.”,”image”:{“id”:”db11020575b8af0ce9de72b1ec349db4fb6fbe67″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:29.907-05:00″,”updated_at”:”2016-12-10T16:13:29.907-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30246.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8d115e3cc458e8f999cc28366341054c8d3f502d”,”caption”:”\u003cb\u003eMix the dry ingredients:\u003c/b\u003e Place the flour, sugar, and salt in very large bowl and whisk until fully combined; set aside.”,”image”:{“id”:”8d115e3cc458e8f999cc28366341054c8d3f502d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:30.031-05:00″,”updated_at”:”2016-12-10T16:13:30.031-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30247.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”f9e976d02c74dd0424be5aa437e2494eb5806406″,”caption”:”\u003cb\u003eAdd the milk, butter, oil, and flavorings:\u003c/b\u003e Add the milk, melted butter or oil, vanilla, and zest to the yeast and mix at medium speed until fully combined.”,”image”:{“id”:”f9e976d02c74dd0424be5aa437e2494eb5806406″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:30.611-05:00″,”updated_at”:”2016-12-10T16:13:30.611-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30258.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6c3ca267149712f56df1a97d752330f9de4f0d6f”,”caption”:”\u003cb\u003eAdd the eggs:\u003c/b\u003e Crack the eggs into a separate small bowl and whisk until fully combined. Add to the mixer and mix at low speed until fully combined, about 1 minute.”,”image”:{“id”:”6c3ca267149712f56df1a97d752330f9de4f0d6f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:49.561-05:00″,”updated_at”:”2016-12-10T16:13:49.561-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30275.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”49129aeda2062499d3f5a71d37cf5b6a55afe248″,”caption”:”\u003cb\u003eAdd the dry ingredients:\u003c/b\u003e Add the flour mixture on low speed, 1 to 1 1/2 cups at a time, increasing the speed to medium and mixing until fully combined before adding more of the flour mixture back on low speed. After the first 3 cups have been added or when the dough no longer mixes with ease, switch the attachment to the dough hook. Stop the mixer as needed to scrape the bottom and side of the mixer bowl with a rubber spatula.”,”image”:{“id”:”49129aeda2062499d3f5a71d37cf5b6a55afe248″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:36.242-05:00″,”updated_at”:”2016-12-10T16:13:36.242-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30281.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”804fdadb35df25725f2d0b96fe85ba878d48881d”,”caption”:”\u003cb\u003eKnead the dough:\u003c/b\u003e With the machine running at low to medium-low speed, knead the dough until it is shiny, very smooth, soft but not mushy, and noticeably elastic, 6 to 7 minutes. This is a tacky dough, and it will wrap around the dough hook and clear the side of the mixer bowl, but it will stick to the bottom.”,”image”:{“id”:”804fdadb35df25725f2d0b96fe85ba878d48881d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:49.617-05:00″,”updated_at”:”2016-12-10T16:13:49.617-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30291 1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8b1851947a60a66fb4b97aff021344cb1e6bb1f2″,”caption”:”\u003cb\u003eRise and rest the dough:\u003c/b\u003e Transfer the dough to a clean, very large bowl. Cover lightly with plastic wrap and a kitchen towel. Refrigerate for 2 to 2 1/2 hours. It will increase in size to almost 1 1/2 times the original volume. This is a slow and partial rise that will allow the dough enough time to rest.”,”image”:{“id”:”8b1851947a60a66fb4b97aff021344cb1e6bb1f2″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:36.263-05:00″,”updated_at”:”2016-12-10T16:13:36.263-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30305.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”f742abe43a938a2c458872a015794bb4a9619710″,”caption”:”\u003cb\u003eGet ready to roll the dough:\u003c/b\u003e Line 2 rimmed baking sheets with parchment paper. Dust a work surface and rolling pin lightly with flour and scoop the dough onto the work surface. After the chilling, the dough will no longer feel tacky, but soft, supple, and easy to handle.”,”image”:{“id”:”f742abe43a938a2c458872a015794bb4a9619710″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:28.773-05:00″,”updated_at”:”2016-12-10T16:13:28.773-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30453.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d2b30a14970471eee28a651bc3cf58370a44bc23″,”caption”:”\u003cb\u003eRoll and cut the dough:\u003c/b\u003e Divide the dough into 2 portions, each about 30 ounces. Wrap 1 portion in plastic wrap and refrigerate. Roll out the other about 3/4-inch thick. Dip a 3- to 3 1/4-inch round cookie cutter or 3-inch wide drinking glass into some flour, and cut out 8 rounds. Place the remaining dough in a resealable plastic bag, seal, and refrigerate.”,”image”:{“id”:”d2b30a14970471eee28a651bc3cf58370a44bc23″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:26.596-05:00″,”updated_at”:”2016-12-10T16:13:26.596-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30484.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c4fc8de42781b2a8c2fe758334bda4911fa198c5″,”caption”:”\u003cb\u003eRise the dough again:\u003c/b\u003e Dust any excess flour off the doughnuts with a pastry brush. Spray a flat spatula with cooking spray, and use it to transfer the dough rounds to the prepared baking sheets. Handling the cut doughnuts without stretching can be tricky, but if they are slightly misshapen, re-form them into rounds on the baking sheet. Cover with clean kitchen towels and allow to rise until they expand about 25 percent, about 15 minutes.”,”image”:{“id”:”c4fc8de42781b2a8c2fe758334bda4911fa198c5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:26.123-05:00″,”updated_at”:”2016-12-10T16:13:26.123-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30492.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4c2cbe81253dec0633313f56dcf7c8eae0c2840b”,”caption”:”\u003cb\u003eSet up the frying area:\u003c/b\u003e Pour 8 cups of the oil into a deep, wide 6-quart Dutch oven. The oil should be at least 2 1/2 inches deep and no more than halfway up the side. Fit a deep-fry thermometer in the oil, making sure it does not touch the bottom of the pot. If you are using an instant-read thermometer, position it up near the stovetop. Line a heat-resistant platter or another baking sheet with paper towels and set it near the stove. Have a kitchen spider or a heat-resistant slotted spoon ready. Set a cooling rack over more paper towels in the work area. Heat the oil over medium heat until it reaches 355° to 360°F. Adjust the heat as needed during frying to stay within this temperature range.”,”image”:{“id”:”4c2cbe81253dec0633313f56dcf7c8eae0c2840b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:25.964-05:00″,”updated_at”:”2016-12-10T16:13:25.964-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30510.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”fda83567e6e8dc0937afd52ce8b433159d33ce05″,”caption”:”\u003cb\u003eFry the doughnuts:\u003c/b\u003e Using the spider or slotted spoon, gently place 4 doughnuts, one at a time, into the oil, being careful not to splatter the hot oil and making sure they don’t touch each other. If the temperature drops below 350°F, turn the heat up quickly to get it back between 355° and 360°. The doughnuts will begin to expand as soon as they touch the oil. When they are golden brown, after about 1 1/2 to 2 minutes, carefully turn them with the spider or slotted spoon, and fry the second side, about 1 1/2 to 2 minutes, until they are deep golden brown on the other side, crisp on the outside, and cooked through. With the spider or slotted spoon, carefully transfer to the doughnuts to the towel-lined platter. Gently place the remaining 4 doughnuts into the oil and repeat the frying process. When the first 4 doughnuts are cool enough to touch, transfer them to the cooling rack. When the second batch is fried, transfer to the towel-lined platter to cool. Turn the heat off from under the oil. Let the first batch of doughnuts cool completely, at least 30 minutes.”,”image”:{“id”:”fda83567e6e8dc0937afd52ce8b433159d33ce05″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:25.527-05:00″,”updated_at”:”2016-12-10T16:13:25.527-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30514.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9ccbeb78958e9ec8c76d61e2a29d8b34d028efcc”,”caption”:”\u003cb\u003eRepeat making more doughnuts:\u003c/b\u003e Roll and cut the second piece of dough, saving the excess in the same plastic bag in the refrigerator as the first batch. Repeat rising and frying the second batch. Turn the heat off after frying the last doughnut.”,”image”:{“id”:”9ccbeb78958e9ec8c76d61e2a29d8b34d028efcc”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:27.211-05:00″,”updated_at”:”2016-12-10T16:13:27.211-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30476.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1fc2f369cc8a027543eb89b787d63b521b2f73f2″,”caption”:”\u003cb\u003eUse the scraps for 1 more batch:\u003c/b\u003e Dust the work surface lightly with flour again. Place the refrigerated scraps from the first two batches on the work surface and knead together, about 1 minute. Cover the dough with a kitchen towel and allow to rest for 3 minutes while you reheat the oil to 355° to 360°F. Dust the rolling pin with flour again, roll the dough 3/4-inch thick, and cut 4 more doughnuts. (There will be a little bit of dough left, which would be great for doughnut hole treats for the \”chef.\”) Allow to rise for 15 minutes. Fry, drain, and cool. Keep the batches separate so you can easily fill the ones that have cooled while the others are still cooling.”,”image”:{“id”:”1fc2f369cc8a027543eb89b787d63b521b2f73f2″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:25.435-05:00″,”updated_at”:”2016-12-10T16:13:25.435-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut_30520.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”438b31a1567c76ff81a6e90568350080be8f8211″,”caption”:”\u003cb\u003eFill the doughnuts:\u003c/b\u003e Scoop the jelly into a pastry bag fitted with a small, sharp tip or a squeeze bottle with small firm tip. Insert the tip into the side of one of the cooled doughnuts and squeeze for 2 to 3 seconds, or until you see a small dab of jelly at the point of entry. Place the filled doughnut back on the cooling rack or on a clean plate and repeat with all of the doughnuts, working with the second and third batches only after they have cooled.”,”image”:{“id”:”438b31a1567c76ff81a6e90568350080be8f8211″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:29.107-05:00″,”updated_at”:”2016-12-10T16:13:29.107-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut _30588.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”84b05a54a6786970cf979530b030f5d5af2b9000″,”caption”:”\u003cb\u003eDust with powdered sugar:\u003c/b\u003e Liberally dust the filled doughnuts with powdered sugar.”,”image”:{“id”:”84b05a54a6786970cf979530b030f5d5af2b9000″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:29.270-05:00″,”updated_at”:”2016-12-10T16:13:29.270-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut _30602.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”37e9f0cd9cf6ff8553c556999a76d7251ac5626a”,”caption”:””,”image”:{“id”:”37e9f0cd9cf6ff8553c556999a76d7251ac5626a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:13:22.866-05:00″,”updated_at”:”2016-12-10T16:13:22.866-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Donut-_30616.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Sufganiyot are Israeli jelly doughnuts that are common Hanukkah holiday fare. Crisp on the outside, fluffy and tender and bursting with jelly, fresh doughnuts are a divine treat you can make at home when you wan to spend an afternoon baking.
from WordPress https://jonathanwilhoite.wordpress.com/2016/12/19/how-to-make-jelly-doughnuts-sufganiyot-cooking-lessons-from-the-kitchn/
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