Sufganiyot is a ball-shaped doughnut that is first fried, pierced and injected with jelly or custard, and then topped with powdered sugar.The sufganiyah was originally made from two circles of dough surrounding a jam filling, stuck together and fried in one piece. Although this method is still practiced, an easier technique commonly used today is to deep-fry whole balls of dough and then inject them with a filling through a baker’s syringe (or a special industrial machine).

We’re here to give the homemade recipe for Sufganiyot or Sufganiyah to make your Hanukkah Celebration more special:

Ingredients

• 1 pack active dry yeast
• 1 teaspoon granulated sugar
• 1/4 cup granulated sugar
• 3 3/4 cup all-purpose flour
• 3/4 cup whole milk
• 6 tablespoon margarine, melted and cooled, substitutebutter
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 4 cup vegetable oil, for frying
• 1 cup seedless red raspberry jelly, substitute other favorite jelly
• Confectioners’ sugar, for sprinkling

Directions:

1. In large bowl, mix yeast, 1 teaspoon granulated sugar, and 1/4 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams,  let it all set for about 5 minutes.
2. With a wooden spoon, stir flour, milk, margarine, salt, nutmeg, eggs, and remaining 1/4 cup granulated sugar into yeast mixture until evenly blended, achieving sticky consistency . Cover bowl with clean cloth towel, and let dough rise in warm place (80 to 85 degrees F) until doubled, about 1 1/2 hours.
3. With floured hands, punch down dough. Turn dough onto heavily floured surface; let rest 10 minutes. With floured hands, pat dough 1/2-inch thick. With floured 3-inch round biscuit cutter, cut out as many rounds as possible. Place rounds, about 2 inches apart, on lightly floured cookie sheets. Gently press trimmings together; press and cut as above. Cover and let rise in warm place until doubled, about 1 hour.
4. In 10-inch skillet, heat oil over medium heat until temperature reaches 375 degrees F on deep-fry thermometer. With wide metal spatula, carefully place 2 or 3 doughnuts in hot oil. Fry until golden brown, about 1 1/2 minutes, turning over once. With large slotted spoon, transfer doughnuts to wire racks lined with paper towels to drain; repeat with remaining dough.
5. When doughnuts are cool enough to handle, with small sharp knife, pierce doughnuts from 1 side almost to opposite side. Place jelly in decorating bag fitted with 1/4-inch round tip. Squeeze small amount of jelly into each doughnut through slit. Cool doughnuts completely on wire rack. Sprinkle doughnuts with confectioners’ sugar to serve.