Bread Machine Jelly Doughnuts (Frugal Food Thursday)

Welcome to Frugal Food Thursday!  If you have a great frugal recipe, please link up below! 

The last two weeks, Frugal Food Thursday has featured healthy snacks - Spicy Roasted Chickpeas and Peppery Cauliflower Bites.  This week's recipe is much, much less healthy.

Sufganiyot, or jelly doughnuts, are a traditional Israeli treat for Chanukah.  I had never made them for my family before this year, so I checked out, of all places, sufganiyot.com!  There was a traditional recipe for sufganiyot there, but it required the use of a stand mixer.  I don't have one, so I thought I'd try the recipe in my bread machine.

I love making dough in my breadmaker.  I regularly make pizza dough and challah in it.  I've also made French bread dough for garlic cheesy bread and bruschetta, and I've made cinnamon rolls with it.  So jelly doughnuts seemed like it would work, too!

I did find that I needed to add extra flour to the original recipe.  Otherwise, it worked out great!

To make it frugal, I used some of the mango jam that I made last June from the fruit from my backyard tree.  It also gave the jelly doughnuts a tropical flavor, perfect for celebrating Chanukah in Florida.

I also used powdered dry milk added to water in place of liquid milk for this recipe. I often do that for recipes. I buy a 25.6 oz box of dry milk at ALDI for about $5. Since I don't use it for drinking, it lasts a long time. I also use dry milk for my peanut butter balls recipe.

BREAD MACHINE JELLY DOUGHNUTS (SUFGANIYOT)

2 packets active dry yeast (1 tablespoon plus 1/2 teaspoon)
3/4 cup lukewarm water (105°F to 115°F)
1 cup granulated sugar
3 large eggs, separated
3/4 cup milk
5 tablespoons unsalted butter
1 teaspoon kosher salt
5 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 cup jam
4 cups vegetable oil
Powdered sugar

In the bread machine pan, mix the yeast, water, and sugar.  Allow to stand for 5 minutes.

Add the egg yolks, milk, butter, salt, flour, and cinnamon to the bread machine pan in the order that the manufacturer suggests.  Put pan in bread machine and set on dough cycle.  After a few minutes, check to see if the dough has formed a ball.  If it has not, add flour, a little at a time, until a ball has formed.  If the dough looks too dry, add water a tablespoon at a time until it is no longer dry looking.

Once dough cycle is complete, roll out dough 1/2" thick on a floured surface. Using a 2" biscuit cutter or a glass, cut out circles of dough.  Reroll and continue to cut circles of dough until all the dough is used up.  On half of the dough circles, put 1/2 teaspoon of jam in the middle of the circle.  Using the reserved eggs whites and a pastry brush, brush egg white around the jam onto the dough circles.  For each dough circle with jam, cover with an empty dough circle.  Pinch the edges of the doughnut to seal.

Heat the oil in a heavy-bottomed pan to 350 degrees.  Fry the doughnuts, a few at a time, in the oil.  Once one side has turned golden brown, flip the doughnut to the other side.  Once both sides are golden brown, remove and place on a wire rack with a layer of paper towels underneath.  Once cool, sprinkle with powdered sugar.

Makes about 24 sufganiyot (jelly doughnuts).


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