Making sufganiyot (pronounced SOOF-gahn-ee-yot) is often a family affair at Hanukkah, which begins Friday at sundown. The holeless doughnuts often are eaten as quickly as they are made, but it's important to let them cool for a bit or the hot filling will burn mouths.
Put sugar in paper bags and let the kids drop the doughnuts in to coat.
If you haven't made doughnuts before, this is a simple version and a good one for a first attempt. Don't crowd the doughnuts in the fryer, which will prevent them from cooking evenly. The dough browns quickly, so keep a watchful eye. Flip the doughnuts, and then remove them when they are golden brown.
Sufganiyot
1 tablespoon dry yeast
(1 envelope)
4 tablespoons sugar
3/4 cup lukewarm milk (or water for pareve)
21/2 cups flour
Pinch of salt
1 teaspoon cinnamon
2 eggs, separated
2 tablespoon butter (or pareve margarine)
Apricot, strawberry or some type of preserves
Sugar
Vegetable oil for deep frying
Mix yeast, 2 tablespoons sugar and milk. Let sit until it bubbles. Sift flour, mix in remaining sugar, salt, cinnamon, egg yolks and yeast mixture.
Knead dough until it forms a ball. Add butter or margarine, knead until butter is well-absorbed. Cover with a towel and let rise overnight in fridge.
The next day: Roll out the dough to a thickness of 1/8 inch. Cut dough into 24 rounds with a juice glass or other object about 2 inches in diameter. Place 1/4 teaspoon of preserves in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Do not crowd. Turn to brown on both sides. Doughnuts will be done in 2 to 3 minutes. Drain on paper towels.
Roll in sugar. Makes 12.
Variations: Add cinnamon to sugar for rolling, or use powdered sugar. You can also leave out the preserves and you'll have 24 doughnuts, slightly larger than doughnut holes.
