The Recipe

Sufganiot (Hanukkah Jelly Doughnuts)

Name: Sufganiot (Hanukkah Jelly Doughnuts)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 1 (1472 g)
Ingredients: 1 1/4 cups slightly warm water or 1 1/4 cups slightly warm milk; 1 tablespoon yeast; 6 tablespoons sugar; 1 teaspoon salt; 1/4 cup canola oil; 2 egg yolks; 1 egg; 1 teaspoon vanilla; 1/4 teaspoon lemon extract; 3 1/2-4 cups unbleached all-purpose flour (or half all-purpose and half bread flour); fine sugar (for coating donuts) or sugar (for coating donuts); 1 1/2 cups raspberry jelly (optional) or 1 1/2 cups raspberry jam (optional) or 1 1/2 cups apricot jam (optional) or 1 1/2 cups apricot jam (optional); oil; shortening (three parts oil and one part melted shortening for frying, to fill up a good two-thirds of fryer)

COOK TIME : 10 minutesPREP TIME : 40 minutes

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Ingredients

DESCRIPTION

These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party.

INGREDIENTS

1 1/4 cups slightly warm water or 1 1/4 cups slightly warm milk
1 tablespoon yeast
6 tablespoons sugar
1 teaspoon salt
1/4 cup canola oil
2 egg yolks
1 egg
1 teaspoon vanilla
1/4 teaspoon lemon extract
3 1/2-4 cups unbleached all-purpose flour (or half all-purpose and half bread flour)
fine sugar (for coating donuts) or sugar (for coating donuts)
1 1/2 cups raspberry jelly (optional) or 1 1/2 cups raspberry jam (optional) or 1 1/2 cups apricot jam (optional) or 1 1/2 cups apricot jam (optional)
oil
shortening (three parts oil and one part melted shortening for frying, to fill up a good two-thirds of fryer)