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How To Make Jelly Doughnuts (Sufganiyot)

Tami Weiser
  • minutes
  • Serves 22

INGREDIENTS

1/2

Lemon, zest of

9 cups

Peanut

3

Eggs, large

1 cup

Berry jelly, seedless red

30 oz

all-purpose flour

9/16 cup

Granulated sugar

4 1/2 tsp

Instant or active dry yeast

1/3 cup

Powdered sugar

1 tsp

Salt, fine

1 tsp

Vanilla extract

1

Cooking spray

4 tbsp

Butter, unsalted

1 1/2 cups

Whole milk

1/2 cup

Water