Wednesday, December 5, 2012

Mango Sufganiyot (Jelly Doughnuts) (Frugal Food Thursday)

jelly doughnut

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

Chanukah starts soon!  We are looking forward to getting together with family for potato latkes, playing dreidel, and presents!

And, of course, doughnuts!  Like the potato pancakes, they are fried in oil, commemorating the oil that lasted for eight days in the Chanukah story.  We usually get store-bought doughnut holes, but last year I made mango jelly doughnuts.  The mango jelly is from the mangoes from my tree, and I canned it myself!  (Here's the recipe for mango jam.)  They were delicious!  I will have to make this again this year!

Here's the recipe:

MANGO SUFGANIYOT (JELLY DOUGHNUTS)

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 mango 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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35 comments:

Katherine @ Green Thickies December 6, 2012 at 4:18 AM  

This week I have shared my gorgeous cold and flu busting coconut and orange smoothie. It will get rid of your cold in no time!

http://www.greenthickies.com/cold-and-flu-busting-coconut-and-orange-smoothie

Thank you for hosting

Judee @ Gluten Free A-Z December 6, 2012 at 7:57 AM  

What a great recipe. My husband is such a mango lover, I'm sure these sufganiyot would be a hit with him. Do you want to send some over?

lulumusing December 6, 2012 at 9:26 AM  

It is so fun to stop here each week and see what good tastes are offered. Thank you.

mail4rosey December 6, 2012 at 6:06 PM  

I looooooooove jelly doughnuts!! I'm visiting you today from Thursday's Favorite Things. :)

Tiffany December 6, 2012 at 9:22 PM  

Yum!! I was going to make Nutella and Dulce de Leche sufganiyot but these look much better!
thanks for the recipe!

Jenni@MomEssentials.Net December 7, 2012 at 11:48 AM  

Hi!
Thanks for letting me share my own recipe of tasty and delicious
Roasted Maple Nuts!

Here’s the link:
http://www.momessentials.net/roasted-maple-nuts/

Katherines Corner December 7, 2012 at 8:10 PM  

those look delish!! Thank you for sharing at the Thursday Favorite Things hop xo

Miz Helen December 10, 2012 at 12:56 PM  

Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Winnie December 10, 2012 at 6:15 PM  

These are great looking sufganiyot!!
And they're much better than doughnuts :)
Happy Hanukkah to you and your family

Mrs. H December 11, 2012 at 7:39 PM  

Holy schmoly ... I am so happy my tummy is giggling ... I am making these yummy deliciousnesses!!!!!

Mrs. H December 11, 2012 at 7:59 PM  

Make some amazingness, the bestest and garlickeiest cream sauce for your pasta with a little butter, garlic, lemon juice, and some cream!

http://dotalanecdotes.blogspot.com/2012/08/fettuccini-fast.html

Chaya December 16, 2012 at 2:47 PM  

Mango - what a wonderful idea. This is being featured, this week. Never too late for a good doughnut.

rebeka deleon,  November 19, 2013 at 11:19 PM  

jelly doughnuts have always been my favorite. i have never thought of trying to make my own. will have to do this. my kids will love it too.

evie November 21, 2013 at 2:32 AM  

my mother would cook for days for the jewish holidays....although she never made a lot of sweets...

lisa,  November 24, 2013 at 2:53 PM  

I love jelly doughnuts. I've never had them home made before. I imagine that if I did, I'd never go back to store bought.

Faye Mc November 30, 2013 at 10:22 PM  

Thanks for sharing the recipe. We love beignet here so this is right up our alley.

msgulfkat December 1, 2013 at 1:22 PM  

These Jelly Doughnuts look fantastic. I think these will be my Christmas morning breakfast

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