How to Bake Sufganiyot for Hanukkah

Together with latkes and rugelach, sufganiyot is a favorite Hanukkah treat. Sufganiyots, also known as Hanukkah jelly doughnuts are usually ball-shaped and are deep fried then filled with either jelly or custard. This doughnut is topped with confectioners sugar or cinnamon. Many bakeries sell sufganiyots but nothing beats a fresh homemade sufganiyot for Hanukkah. Here’s how:

Mix the dry ingredients first: 1 pack of dry yeast, one fourth cup of sugar, three cups of flour, one teaspoon of salt.
Whisk together one and one fourth cups of warm milk, one fourth cup of canola oil, two egg yolks, one egg, one teaspoon of vanilla, and one fourth teaspoon of lemon extract. Mix these with the dry ingredients.
Blend well to form a soft dough.
Knead the dough by hand, adding flour as needed. Make sure that the dough has body and is not too slack, smooth and elastic.
Put the dough in a greased fan and refrigerate overnight.
Roll the dough to about three-quarters of an inch.
Using a biscuit cutter, cut it out into circles. When a biscuit cutter is not available, you can use the mouth of a round glass.
In a deep fryer or a saucepan, heat oil for deep frying and mix it with melted shortening.
Deep fry the doughnuts until both sides are deep brown.
Remove from the pan and drain on paper towels.
To put the filling, inject jelly using a baker’s syringe. This can also be done by just making a small opening in the doughnut using a small bread knife.
Make your sufganiyots more flavorful by experimenting on different fillings like raspberry jelly, apricot jam, dulce de leche, melted chocolates, vanilla cream or cappucino.
Dust the sufganiyots with confectioners sugar or cinnamon.
Serve hot.

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