| | Also known as sufganiyot, these jelly-filled donuts are fried in oil to celebrate the Hanukkah miracle. INGREDIENTS
43/4 cup lukewarm water
2 packages active dry yeast
1/4 cup sugar
4 cups all-purpose flour
2 large eggs
2 large egg yolks
7 tablespoons butter, at room temperature
1 teaspoon vanilla extract
2 teaspoons salt
1/4 cup strawberry, raspberry or apricot jam
5 cups vegetable oil
Confectioners' sugar DIRECTIONS
1. Pour 1/2 coup water into a small bowl. Add the yeast and 1 teaspoon sugar. Let stand for 10 minutes.
2. Add flour to a large mixing bowl. Make a well in the center and add the remaining sugar and water, eggs, yolks, butter, vanilla extract and salt.
3. Mix until the ingredients are blended. Add the dissolved yeast and mix again until a dough forms.
4. Knead on a lightly floured surface for 10 minutes to form a smooth ball, adding extra flour as needed if dough is sticky.
5. Place in a lightly oiled bowl, turn to coat and cover with a damp cloth. Let the dough rise in a warm place for 1 to 1-1/2 hours or until dough is doubled in size.
6. On a lightly floured surface, roll out half the dough to a 1/4-inch thickness.
7. Using a 2-1/2 to 3-inch round cutter (a biscuit cutter works well), cut the dough into 28 rounds. Put 1/2 to 1 teaspoon of the jam in the center of half the rounds. Lightly brush the rim of each round with water, then set a plain round on top.
8. With floured fingers, firmly press the edges together to seal. Transfer the donut to a floured tray. Plump the donuts gently back into a round shape if they stretch out to an oval. Cover with a slightly damp cloth and let rise for 30 minutes.
9. In a large skillet or deep fryer, heat the oil to 350F. Carefully slide in 4 donuts or enough to fill the pan without crowding. Fry the donuts for 3 minutes on each side or until golden brown. Drain on paper towels. Repeat with the remaining half of dough.
10. Cool and garnish with confectioners' sugar. Serve warm or store at room temperature in a airtight container.
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