Hot jam doughnuts (sufganiyot)

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Monday Morning Cooking Club

Abstract

There is nothing quite like this doughnut to take us back to the doughnut trucks of our childhood – especially when you bite thought the fine coating of sugar and the doughy inside to the sweet, hot jam in the middle.

 

Most jams from the supermarket are too runny to make sufganiyot, but Lisa Goldberg has a special hack that means you can still use your favourite. She takes the jam and boils it in a pot for about 10 minutes to make it thicker, almost like a jelly. That way it sits well inside the dough and doesn't disintegrate during frying.

from Recipes https://ift.tt/xn5Dove