On Hanukkah, foods fried in oil remember the miracle of the oil that lasted eight nights. In Israel the favorite is sufganiyot, pillowy jelly doughnuts.
Keep the oil at a steady 350°F so they cook through without browning too fast.
Ingredients
Dough
3/4 cup warm milk (about 110°F)
2 1/4 teaspoons (1 packet) instant yeast
1/4 cup sugar
2 eggs
3 tablespoons butter, softened
3 cups all-purpose flour
1/2 teaspoon kosher salt
Frying and filling
Vegetable oil, for frying
3/4 cup strawberry or raspberry jam
Powdered sugar, for dusting
Instructions
Make the dough. Mix the milk, yeast and sugar, then the eggs and butter. Add the flour and salt and knead 6 to 8 minutes, until soft and smooth.
First rise. Cover and let rise 1 to 1 1/2 hours, until doubled.
Cut. Roll 1/2 inch thick and cut 2 1/2-inch rounds. Set on floured parchment, cover and let rise 30 minutes.
Fry. Heat 2 inches of oil to 350°F. Fry a few at a time, 1 to 1 1/2 minutes per side, until deep golden. Drain on a rack.
Fill. Poke a hole in the side of each with a skewer, pipe in about 2 teaspoons of jam, and dust with powdered sugar.
Tips
Use a piping bag with a long tip, or a zip-top bag with a corner snipped, to fill.
Best the day they are made.
Questions about this recipe
Why do Jews eat fried foods on Hanukkah?
To remember the oil in the Temple that burned for eight days.
Can I bake them?
Baked ones are more like a soft roll than a doughnut, but you can: 375°F for 12 to 15 minutes, then brush with butter and dip in sugar.
