Prep 30 mins
Cook 20 mins
This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight.
- 1 (1 tablespoon) package dry yeast
- 4 tablespoons sugar
- 3⁄4 cup lukewarm milk or 3⁄4 cup warm water
- 2 1⁄2 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon vanilla extract or 1 teaspoon ground cinnamon
- 2 eggs, separated
- 2 tablespoons butter or 2 tablespoons pareve margarine, softened
- 1⁄2 cup apricot preserves (I prefer using seedless jelly) or 1⁄2 cup strawberry preserves (I prefer using seedless jelly) or 1⁄2 cup raspberry preserves (I prefer using seedless jelly)
- vegetable oil, for deep-frying
- Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.
- Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tablespoons sugar. Knead well, about 5 minutes, working the butter or margarine into the dough and kneading until the dough is elastic. You can also use a food processor fitted with the steel blade to do this, processing about 2 minutes.
- Put the dough on a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.
- Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch thickness. using a 2-inch cookie cutter or floured drinking glass, cut out circles. Let the dough circles rise 15 minutes or more.
- With your hands, gently form the dough circles into balls.
- Pour 2-inches of oil into a heavy pot and heat until very hot, about 375 degrees.
- Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a few minutes, to crisp on the other side. Drain on paper towels.
- Using a turkey baster, a pastry bag, or an injector, inject a teaspoon of jam into each doughnut. Then roll all of them in granulated sugar and serve immediately. You can make larger sufganiyot if you like.