Baked Sufganiyot with Blackberry Jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10 sufganiyot
Ingredients
  • 2¾ - 3¼ cups all purpose flour
  • ½ tsp sea salt
  • 2¼ tsp active dry yeast
  • ½ cup warm water
  • ¼ cup + 1 tsp granulated sugar, divided
  • ½ cup whole milk*
  • 1 tsp lemon juice*
  • 4 tbsp unsalted butter + 2 tbsp, melted
  • 1 large egg, room temperature, beaten
  • 1 tsp pure vanilla extract, optional
  • FOR THE BLACKBERRY JAM:
  • 5 cups fresh blackberries
  • ½ cup granulated sugar
  • 2 tsp lemon juice
  • 1 tbsp cornstarch, dissolved in ½ tbsp water
Instructions
  1. Sift together the lesser amount of flour and salt in a large bowl, then set aside. Combine the lemon juice and whole milk in a small pot, cover, and let sit for 5-7 minutes until curdled.* In a small bowl, combine the yeast, water, and 1 teaspoon sugar. Let sit for about 10 minutes to activate the yeast.
  2. Melt the 4 tablespoons of butter into the milk over low flame, making sure not to boil. As soon as it melts, remove from the heat. Stir in the ¼ cup of sugar to dissolve. Once the milk is slightly cooled, mix in the egg and yeast. If you want, add the vanilla at this point.
  3. Pour the wet ingredients into the dry, stirring to combine until a sticky dough forms. Transfer the dough to a floured surface and knead for a few more minutes, adding more flour as needed, until it becomes smooth and elastic. The dough is sticky, so remember to flour/oil your hands and surface!
  4. Butter your mixing bowl and place the dough back into it, turning to coat all sides. Cover with plastic wrap and let rise in a warm spot until doubled in size, 1 hour or overnight in the fridge.
  5. Preheat the oven to 350ºF. Punch down the dough and divide into 10 equal-sized balls. Space them out on 2 lined baking sheets, cover, and let rise again for 30 minutes.
  6. Bake for 9-11 minutes, until the sufganiyot are lightly golden around the edges. Let cool for a few minutes on the pan, then remove to a wire rack. Brush with 2 tablespoons of melted butter, then let cool before filling.
  7. To make the blackberry jam, mash the blackberries with a fork or potato masher. Put the mashed berries (including all juice), sugar, and lemon juice in a pot over medium flame. Cook, stirring occasionally, and bring to a low boil. Add in the dissolved cornstarch, continuing to cook and stir for 15-20 more minutes, until the jam is thick and syrupy. Press it through a fine-mesh sieve to remove the blackberry seeds. Let cool in the fridge before using.**
  8. To fill the sufganiyot, put the jam into a squeeze bottle or a piping bag fitted with a ½-inch tip. Insert the tip into the side of the suganiyot, about ½ of the way in, and squeeze out the jam as you pull back towards you. Continue until all the sufganiyot are filled, then dust with confectioner's sugar.
  9. Store in an airtight container at room temperature for 2 days or in the fridge for 5 days. If keeping them in the fridge, reheat them in the microwave for 10 seconds.
Notes
Please note, the prep time does not include letting the dough rise!
*You may replace the whole milk and lemon juice with ½ cup of whole buttermilk.
**The blackberry jam can be made ahead of time and stored in an airtight container in the fridge for 2 weeks. If you have leftover jam, then enjoy however you normally do!
***Sufganiyot dough can also be prepped and frozen. When you shape the balls and place them on the lined baking sheet, put them in the freezer BEFORE letting them rise a second time. Once frozen completely you can transfer them to a plastic bag. To bake, simply thaw and let rise on a lined baking sheet, covered, for about 4 hours, until doubled in size. Then continue baking as instructed.
Recipe by Lenses and Lentils at https://lensesandlentils.com/baked-sufganiyot-blackberry-jam/