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Recipe: Israeli Hanukkah Jelly Doughnuts
- Updated: December 6, 2006 - 6:48 PM
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Israeli Hanukkah Jelly Doughnuts
(Sufganiyot)
Makes about 24 doughnuts
Adapted from "The Foods of Israel Today," by Joan Nathan.
• 1 (1/4-oz.) env. rapid-rise dry yeast
• 4 tbsp. sugar, divided
• 1/4 c. lukewarm water
• 3 1/2 c. unbleached all-purpose flour (approx.), divided
• 1/2 c. lukewarm milk
• 1 egg
• 1 egg yolk
• Pinch of salt
• Grated zest of 1 lemon
• 3 1/2 tbsp. butter, at room temperature
• Vegetable oil for deep-frying
• Seedless jam such as strawberry or raspberry, about 1/2 c.
• Powdered or granulated sugar for rolling
Directions
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