Classic Sufganiyot Recipe for Hanukkah

Sufganiyot are a popular Hanukkah treat that mean “jelly doughnut" in Hebrew.

They are believed to have first come from Spain and are similar to sopaipilla, a deep-friend pastry somewhat like "Elephant Ears," which are found at carnivals across America. Many say, however, that the sopaipilla was actually borrowed from the Jews.

Sufganiyot are widely eaten in Israel, the United States and around the world for the Hanukkah holiday, which commemorates the miracle of the Temple oil that lasted for eight days instead of one. 

Enjoy Hanukkah and eat your sufganiyot!

INGREDIENTS

1 package active dry yeast
1/4 cup Sugar
3/4 cup lukewarm milk
2 large eggs separated
2 1/2 cups unbleached flour
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons softened butter
1 cup seedless red raspberry jam
4 cups canola oil for frying
powdered sugar for dusting

In a large size bowl mix together the yeast, 2 tablespoons sugar and the milk. Let stand for five minutes for the mixture to foam. 

In a separate large size bowl sift the flour and add the remaining sugar, kosher salt, cinnamon, nutmeg, cloves, egg yolks, softened butter and the yeast mixture. Combine and then knead the dough into a ball. 

Place the ball into a large size bowl, cover with a towel or plastic wrap and place in a warm place for two hours. You will want the dough to double in size and the temperature should be around 80º F. 

With floured hands, punch down the dough. Turn the dough onto a floured surface and let sit for 10 minutes. Roll out the dough into 24 rounds using either a biscuit cutter or glass. Place 1/2 teaspoon of the jam in the center of 12 of the rounds. Place the tops onto each of the round and press the edges and seal with the egg whites. Let them sit for 30 minutes so that they can rise. 

Heat the canola oil so that it is about 375º F. Carefully drop a few of the doughnuts at a time into the hot oil and turn to make sure that both sides are browned. Remove from the hot oil and place on paper towels to soak up excess oil.

When ready to serve dust the tops with powdered sugar. Makes 12 sufganiyot.

**If you keep kosher and are serving these with a milk meal then use butter and milk. If you are serving them with a meat meal then use water and pareve margarine (margarine that has no dairy ingredients).

Be sure to follow Beverly Hills Patch on Twitter and "Like" us on Facebook.