Sufganiyot (Chanukah Jelly Donuts)

By Marge Perry & David Bonom
These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil.
  • Yield: 24 donuts
  • Course: Dessert
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INGREDIENTS

  • eggs
  • Ground cinnamon
  • ground nutmeg
  • packet active dry yeast
  • Salt
  • Seedless Raspberry Jam
  • sugar
  • Unbleached all-purpose flour
  • unsalted butter
  • Vegetable oil for frying
  • warm milk

DIRECTIONS

  1. Combine the yeast and milk in a bowl and let stand until frothy, about 5 minutes.
  2. Meanwhile, combine the flour, 1/3 cup of the sugar, cinnamon, nutmeg and salt in a bowl.
  3. Whisk the eggs into the milk mixture until well combined. Add the milk mixture and butter to the flour mixture and stir until a rough dough forms. Turn the dough out onto a floured surface and knead until smooth and the butter is incorporated about 5-7 minutes. Place the dough in a oiled bowl, cover with plastic wrap and let rise until doubled in bulk, about 1-1 1/2 hours.
  4. Roll the dough out on a floured surface to a scant 1/4-inch thickness. With a 2 1/4-inch biscuit cutter, cut out 24 circles. Cover the dough circles loosely with plastic wrap and let rise 20 minutes.
  5. Meanwhile, pour enough oil to come 4-inches up the sides of a large heavy bottomed pot fitted with a deep fry thermometer. Heat the oil over medium-high until it reaches 370°
  6. Carefully lower 4 dough circles into the oil and cook until golden and puffed, 40 seconds per side. With a slotted spoon transfer the doughnuts to a baking sheet covered with paper towels