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Title: Hanukkah Doughnuts
Categories: Donuts Holiday
Yield: 2 Servings
| 3/4 | c | Lukewarm water |
| 2 | pk | Active dry yeast |
| 1/4 | c | Sugar |
| 4 | c | All-purpose flour |
| 2 | lg | Eggs |
| 2 | lg | Egg yolks |
| 7 | tb | Butter, at room temp |
| 1 | ts | Vanilla extract |
| 2 | ts | Salt |
| 1/4 | c | Apricot or strawberry jam |
| 5 | c | (at least) vegetable oil |
| Confectioner's sugar |
Pour 1/2 cup of the water into a small bowl. Add the yeast and 1 teaspoon of the sugar. Let stand for 10 minutes.
Spoon the flour into a large mixing bowl. Make a well in the center and add the remaining sugar and water, plus the eggs, yolks, butter, vanilla extract, and salt. Mix until the ingredients are blended. Add the dissolved yeast and mix again until a dough forms.
Knead on a lightly floured surface for about 10 minutes to form a smooth ball (if the dough is sticky, add extra flour). 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 doubled in size.
On a lightly floured surface, roll out half the dough to a 1/4 in. thickness. Using a 2 1/2 to 3 in. cutter, 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. With floured fingers, firmly press the edges together to seal. Transfer this "sandwich" to a floured tray. If it has stretched out to an oval, plump it gently back into a round shape. Continue with the remaining dough. Cover and let them rise for 30 minutes.
In a large skillet or deep fryer, heat the oil to 350 degrees (measure the temperature with a candy thermometer). Carefully slide in 4 doughnutsmor enough to fill the pan without crowding. Fry the doughnuts for 3 minutes on each side, or until golden brown. Drain on paper towels. Repeat with the remaining half of the dough.
Cool (the jam is very hot), garnish with the confectioner's sugar, then serve. Makes about 28 doughnuts.
NOTES:
These holeless, jelly-filled doughnuts, also known as sufganiyot, are a popular Hanukkah food in Israel. Like latkes, they are deep-fried in oil to celebrate the Hanukkah miracle. This recipe is adapted from Faye Levy's International Jewish Cookbook (Warner Books).
From: Disney's Family Cookbook Format by Dave Drum From: Dave Drum Date: 06-27-98 (16:31) The Neverending Bbs (286) Fido-Natio
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