Sufganiyot (Hanukkah Jelly Doughnuts)

blucoat's Note:

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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Yield: 24 doughnuts

• 1 (1 tablespoon) package dry yeast
• 4 tablespoons sugar
• ¾ cup lukewarm milk or ¾ cup warm water
• 2 ½ 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
• ½ cup apricot preserves (I prefer using seedless jelly) or ½ cup strawberry preserves (I prefer using seedless jelly) or ½ cup raspberry preserves (I prefer using seedless jelly)
• sugar
• vegetable oil , for deep-frying

Directions:

1. Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.
2. 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.
3. Put the dough on a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.
4. 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.
5. With your hands, gently form the dough circles into balls.
6. Pour 2-inches of oil into a heavy pot and heat until very hot, about 375 degrees.
7. 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.
8. 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.