The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Quince and vanilla sufganiyot

These jelly-filled doughnuts are made to celebrate Hanukkah. You can substitute shop-bought jam for the jelly. You'll need to begin this recipe a day ahead.

You'll need

7 gm dried yeast (about 1 sachet) 110 gm (½ cup) caster sugar 300 gm (2 cups) plain flour, plus extra for dusting 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 70 ml lukewarm milk 3 egg yolks (whites reserved for brushing) 30 gm softened butter, plus extra for greasing Finely grated rind of 1 lemon For deep-frying: vegetable oil For dusting: pure icing sugar, sieved   Quince and vanilla jelly 1 kg under-ripe quince (about 2 large), unpeeled Juice and seeds of 1½ lemons About 250gm white sugar 1 vanilla bean, split and seeds scraped


  • 01
  • For quince and vanilla jelly, wash quinces, remove fur, then coarsely chop and combine in a large saucepan with lemon juice, seeds and 2 litres cold water. Bring to the boil over high heat, reduce to medium and cook until quince is very pulpy (40-45 minutes). Transfer to a large muslin-lined sieve placed over a bowl, refrigerate overnight to drain (do not squeeze or jelly will be cloudy), discard pulp. Measure quince liquid into a clean saucepan. For every 310ml liquid, add 250gm white sugar. Stir over medium-high heat until sugar dissolves, add vanilla bean and seeds and boil until mixture reaches setting point (4-5 minutes; see note). Remove vanilla bean, transfer to sterilised jars, stand until set (2-3 hours). Makes about 300ml and will keep refrigerated for 6 months.
  • 02
  • Combine yeast and 80ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, stirring to dissolve, then add caster sugar and stand until foamy (4-5 minutes). Sift together flour, spices and a pinch of fine salt. Add milk and yolks to yeast mixture, mix to combine, then add flour mixture, butter and lemon rind. Beat until smooth, sticky and slightly elastic (4-5 minutes), then transfer to a lightly buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until doubled in size (1-1½ hours).
  • 03
  • Turn dough onto a lightly floured surface, roll to 5mm thick, then cut out 6cm-diameter circles with a well-floured round cutter. Re-roll and cut scraps. Place 1 tsp quince and vanilla jelly in the centre of half the circles, brush edges with eggwhite, top with remaining dough circles, pinch edges to seal. Place on a lightly floured tray, cover, and stand in a warm place until risen slightly (25-30 minutes).
  • 04
  • Meanwhile, preheat oil in a deep-fryer or deep-sided saucepan to 170C. Deep-fry sufganiyot, in batches, turning often, until golden brown and cooked through (5-6 minutes; be careful as hot oil may spit). Drain on absorbent paper, dust heavily with icing sugar and serve hot.

Note To test setting point, place a few saucers in freezer while jelly is cooking. Remove jelly from heat and spoon onto a cold saucer, return to freezer for 30 seconds, then push with your finger. If it wrinkles, it's ready. If not, cook jelly for another few minutes, test again, remove from heat and set aside to cool.

At A Glance

  • Serves 20 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 20 people

Featured in

Jun 2010

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.