Hanukkah Doughnuts Soofganiyot Recipes

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
• Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
• On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
• In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
• Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

HANUKKAH DOUGHNUTS (SOOFGANIYOT)

Steps:

• In a heavy pot, heat oil to 350 to 375 degrees.
• Combine sugar with water and add yeast. To proof yeast, put in a warm, moist place or put a pot of boiling water in an enclosed space such as the oven or clean, empty dishwasher. This provides a draftfree warm, moist place for the yeast to prove itself active.
• While yeast proofs, heat orange juice, margarine, sugar and salt in a small pan. When lukewarm, pour into bowl and add beaten eggs and proofed yeast. Stir to mix.
• Add flour and make into a pliable dough. Knead on floured board or in bowl.
• Grease bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down.
• Cut dough in strips or cut into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. (By now you should reboil water in enclosed space to provide warmth and moisture.)
• Allow to rise for 20 minutes or longer if time allows.
• Fry in preheated deep fat until nicely browned on both sides.
• Drain on paper towels. Sprinkle with confectioners' sugar or cinnamon and sugar mixture. These may also be served with honey or jam or both, and may be reheated to restore freshness.