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Hanukkah (Chanukah) Recipes
Jelly Donuts Sufganiot
From "The Israeli Cookbook",
Molly Lyons Bar-David.
INGREDIENTS
2 1/2 cup - Flour
2 cups - Hot milk
2 pkg. dry yeast
1/4 cup - Lukewarm milk
6 - Egg yolks
2/3 cup - Sugar
1 tsp. - Vanilla
Rind of 1 lemon or orange
1/2 cup - Butter
Jam - for filling
Oil - for frying
icing sugar (powdered sugar)
PREPARATION
Sift one cup of flour into the hot milk and beat until smooth,
then allow to cool. Dissolve the yeast in the lukewarm milk,
add to the flour mixture, and set aside for about half an hour.
Mix the egg yolks and sugar with the vanilla and rind, and add
to the dough. Add the remaining flour and the butter and knead.
Allow to rise until double in bulk (about 45 minutes). Roll
out on a floured board to a thickness of 1/2 inch, and cut into
rounds. Put a teaspoon of jam in the center of one round, and
cover it with another round. Press the edges together and allow
to rise again in a warm place. Fry in hot oil, drain, and dust
with icing sugar.
