Sufganiyot are deep-fried jelly doughnuts that are traditionally eaten during the Jewish holiday of Hanukkah. The oil used to fry the doughnuts is reminiscent of the oil that miraculously burned—according to the Hanukkah story—in the ancient Temple in Jerusalem. For this recipe, the yeast dough is left to rise, then rolled and cut into circles and topped with spoonfuls of jelly or jam; another circle is laid on top and the edges are pressed to seal together. After an hour, it's time to fry the doughnuts and finish them off with a dusting of powdered sugar.
Hanukkah jelly doughnuts are the perfect ending to a holiday dinner, but can also be enjoyed for breakfast or a sweet treat, as you would with any type of doughnut.
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 3 cups plus 1 tablespoon all-purpose flour, divided
- 1/4 cup granulated sugar, divided
- 1 1/4 cups room temperature water
- 1/4 cup margarine, melted
- 1 dash kosher salt
- 2 large egg yolks
- 1 cup strawberry jelly or jam
- Canola oil, for frying
- 1 cup unsifted confectioners' sugar