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Festive Foods: Sufganiyot

I've only made donuts once before, but I stumbled across this recipe for Israeli Hanukkah Jelly Doughnuts (aka Sufganiyot) and it looks like I might just have to try again. These tasty looking doughnuts are traditionally consumed in the weeks before and during Hanukkah. Originally
two rounds of dough with jam sandwiched in between, it has been updated to have the jelly injected afterwards. The oil they're fried in commemorates the miracle associated with Temple oil.

If you're looking for a new Hanukkah recipe, want to be exposed to new cultures or just downright love jelly doughnuts, then be sure to give this recipe a try.

Israeli Hanukkah Jelly Doughnuts
from Karen Miltner

1 package (2¼ teaspoons) dry yeast
3 tablespoons sugar, plus extra for rolling
¼ cup lukewarm water
3½ cups all purpose flour (about)
½ cup lukewarm milk
1 large egg
1 large egg yolk
Pinch of salt
Grated zest of 1 lemon
3½ tablespoons butter, at room temperature
About 3 cups vegetable oil, for frying
Apricot jam (or any flavor jam or jelly of your choice)

Dissolve the yeast and 1 tablespoon of sugar in the water. Let sit for 10 minutes until foamy.

Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, whole egg, yolk, salt, lemon zest and remaining 2 tablespoons sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic. If the dough is too sticky, add a little more flour.

Remove the dough to a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place for at least an hour, until double in bulk.


Dust the work surface with flour and roll the dough out into ½-inch thickness. Using the top of a glass, cut into rounds about 2 inches in diameter and roll these into balls. Repeat with remaining scraps of dough. Cover cut doughnuts with a clean towel and let rise about 30 minutes.

Pour 2 inches of oil into a heavy pot and heat to 375 degrees.

Drop the doughnuts in the oil, 4 or 5 at a time, and cook anywhere from 30 seconds to 1 or 2 minutes per side, turning when light brown. Drain on paper towel.

Use an injector to insert a teaspoon or two of jam in each doughnut. Or put jam in pastry bag with a wide tip, poke a hole in the side of the doughnut with a skewer and insert tip of bag into doughnut and squeeze out the jam.

Place extra granulated sugar in a bowl and roll each doughnut in sugar. Serve immediately.

Makes about 2 dozen doughnuts.

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