Jelly Donuts

Yummy sufganiyot are, like latkes, another delicious deep-fried Hanukkah treat.

What You’ll Need

  • 1 package dry yeast
  • 1 1/2 cups warm water or milk
  • 3 1/2 to 4 cups bread flour
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1/2 cup jelly or strawberry jam
  • 1/2 cup granulated sugar
  • 2 cups canola oil

Dissolve yeast in 1 1/2 cup warm water. Let stand for 5 minutes. Mix in 1 cup of flour; add sugar and salt. Mix in the rest of the flour until you have a smooth, non-sticky dough. Knead on a lightly floured surface. Place in lightly oiled bowl; cover the bowl with plastic wrap. Place in a warm, turned is doubled (this should take about 2 hours).

Turn out dough onto floured surface. Cut into 12 round shapes. With floured hands, shape the dough; place on a lightly floured non-stick surface. Let rise 20 minutes. Heat oil in a large pot to 375 degrees while waiting for the dough to rise.

When donuts double in size, drop them one at a time into the hot oil. Cook donuts for about 3 minutes per side. Turn and brown other side. Remove with slotted spoon. Place donuts on a power towel to absorb excess oil. Let cool slightly. Using the point of a knife make an insert in one side. Place jelly in pastry bag with pointed tip and fill donut.

Makes twelve donuts.