SUFGANIYOT

Sufganiyot (plural of "sufganiyah") are   Israeli jelly-doughnuts traditional for Hanukkah. Fried foods are traditional at Hanukkah to commemorate the provision of the oil in the rededicated temple.

Ingredients:
  • 2 packages active dry yeast
  • 3 eggs (separated)
  • 1 tsp. salt
  • 1/2 cup of milk or liquid non-dairy creamer
  • 1/2 cup of melted butter or margarine
  • 1 cup granulated sugar
  • 3 3/4 cup all-purpose flour
  • 1/3 cup of jelly
  • (optional) about 1 1/2 tbsp. (15 ml) grated lemon rind or 1 1/2 tsp. (5 ml) cinnamon
  • (optional) 1 1/2 tsp. of vanilla
  • vegetable oil for frying
  • Confectioners sugar
  1. Prepare dough In a large bowl, dissolve the yeast in warm water and stir in 1/3 cup of granulated sugar and a tsp. of salt.  Blend in the milk, butter and egg yolks and two cups of flour. Add lemon rind or cinnamon if you like. Beat in the rest of the flour until it forms a soft, smooth dough.  Cover the bowl with a dish towel and let it rise for about an hour and a half or until it has doubled in size. Punch the dough down and knead it about 12 times until it is smooth and elastic.
  2. Cut circles  Roll out the dough with a flowered rolling pin until it is about 1/4" thick.  Use a biscuit cutter or drinking glass to cut the dough into circles about 21/2 or 3 inches in diameter.
  3. Add filling Drop about one tsp. of jelly into the center of each of half of the circles.  Brush the edges of the dough circles with egg white, then lay another dough circle on top.  Pinch the edges together to seal them.
  4. Rise Place the filled circles on a lightly flowered cookie sheet and cover with a dish towel.  Leave it for about an hour to rise, or until the circles have doubled in size.
  5. Deep fry in oil.  Heat about two inches deep of vegetable oil over medium heat until it reaches 370° F.  Carefully lift a few of the uncooked doughnuts with a spatula and drop them gently, top side down, into the hot oil.  Let them fry for 3 or 5 minutes until uniformly golden brown.  Turn them as necessary to cook evenly.
  6. Remove and drain on paper towels.  With a slotted spoon, remove the doughnuts from the oil and place them on paper towels to dry. Repeat steps 5 and 6 as necessary until all doughnuts are done. Watch that the oil temperature doesn't drop below 350° F.
  7. Dust the sufganiyot with confectioners sugar and serve!

YIELD: 14 to 16 doughnuts

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