Today is the first day of Hanukkah and what better way to kick off the winter holiday of lights than with delicious sweet fried donuts. Sufganiyot are what they’re traditionally called, and they’re filled with jelly for an extra sweet treat. Cooking donuts on the Traeger is a great way to do it, as it keeps the frying outdoors, and the Traeger does a great job maintaining the heat for the oil.
The dough is like a brioche– with lots of butter mixed in– and they fry up in just a few minutes. You can make your own jelly to fill them with, but I chose to use a prepared jelly from a jar to make it easier. And since we didn’t have a pastry bag handy for this cook, my brisket injector worked perfectly for filling the donuts.
Give yourself a few hours to make these treats– the dough requires about two hours of rising total. But then when you go to fry them, it only takes about a minute per side. Fill them with jelly while still warm and enjoy. They do keep, but are really best enjoyed shortly after frying!
- Traeger grill
- cast-iron Dutch oven
- Pastry bag or brisket injector
- Biscuit cutter or glass
- Instant read thermometer
- 1 envelope dry yeast (1/4 ounce)
- 3.5 cups all purpose flour
- 2 tbsp white sugar
- 1/4 cup white sugar
- 2 egg yolks
- 1 whole egg
- 1 tsp orange zest
- 3 tbsp juice from one orange use the one you zested
- 1 tbsp brandy
- 1 tsp kosher salt 1/2
- 1/2 tsp vanilla
- 6 tbsp unsalted butter room temperature and cubed
- 5 cups vegetable oil
- 2 cups jam we used strawberry and raspberry
- In a stand misker, combine the yeast, 1 tbsp flour, 2 tbsp sugar, and 2 tbsp warm water. Whisk to combine and let stand until yeast starts to foam, about 5 minutes.
- Whisk in the egg yolks, whole egg, milk, orange zest, orange juice, brandy, salt, vanilla, 2 cups of the flour, and the remaining 1/4 cup sugar. Mix on low speed with a dough hook until combined, about 2 minutes.
- Add the butter 1 piece at a time, mixing well between additions. Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough forms a ball on the hook.
- Transfer the dough onto a floured work surface and knead, adding more flour as needed, until it is no longer sticky, about 5 minutes. Transfer the dough to a buttered bowl, turn to coat, and cover with a clean kitchen towel. Let it rise in a warm, draft-free place until doubled in size, about 1 hour.
- Roll out the dough on a lightly floured surface until 3/4" thick. Using cutter or glass, cut out rounds of dough. Transfer the cut rounds to a parchment-lined tray and cover with a kitchen towel. Allow to rise for about an hour until nearly doubled.
- Preheat your Traeger grill to 450° while the dough rises for the last time. Fill the Dutch Oven with oil (about 2" deep) and place it in the grill. Allow it to heat for nearly an hour– until the temperature of the oil reaches 350°.
- When the oil is hot and the donuts have risen, cook them in small batches in the hot oil. Turn once during cooking to brown evenly, then transfer to a paper-towel lined tray.
- Fill the pastry bag or brisket injector wtih jam.
- Insert the tip of the injector in the side of each donut, and fill until the jam begins to leak out. Repeat with remaining donuts and place on a tray.
- Sprinkle with powdered sugar if desired, and serve!