Christmas Recipes from All Around the World: HANUKKAH SUFGANIYOT

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)

Hanukkah doughnuts are extremely oily in order to symbolize the miracle of the burning oil lamps for 8 days with an amount of oil normally sufficient only for 1 day. This memorable event occurred in the Holy Temple of Jerusalem during the Maccabean Uprising of 165 BC.

Ingredients

2 tablespoons active dry yeast

1/2 cup warm water

1/4 cup plus 1 teaspoon sugar,

2 1/2 cups all-purpose flour, plus more for dusting

2 large eggs

2 tablespoons unsalted butter, room temperature

1/2 teaspoon nutmeg

2 teaspoons salt

3 cups vegetable oil, plus more for bowl

1 cup seedless raspberry jam of your choice

Preparation1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy (about 10 minutes).2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth and soft. Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled (1 to 1 1/2 hours).3. In medium saucepan over medium heat, heat to 370 °F . 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.
4. Plump up each fried dough ball with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.

Agnes Kelemen