Jewish Jelly Doughnuts...

so for hannukah...ohh yea its hannukah right now...i have started to play around with some recipes. Now the first one i am trying is the Jewish Jelly Doughnut...or Sufganiyot.

i started by adding

• 50 g of yeast
• 1/4 cup of sugar
• 3/4 cup of warm water

into a small bowl and let it sit for 10 min. While its sitting i got a big bowl and added

• 4 cups of flour (and made a little well at the bottom)
• 2 egg yolks
• 2 eggs
• 100 g of melted butter ( or room temp)
• 1 tsp of vanilla
• 2 tsp of salt

Mixing it all with a wooden spoon and then adding the warm yeast mixture. Once in a clump I started to knead it out, and added a lot of flour during the kneading cause it was a little wet. I knead (or however you say/spell it) for 10 min getting a pretty big work out and then oiled it slightly and let it sit and rise for an hour and a half.

Once risen i rolled them out and than i added a little jam and tried to make sure there were no edges, it was a smooth ball stuffed with jelly. Now this is REALLY hard, so i have a couple other suggestions.

First of all just roll them up into small balls (size of a big but not huge thumb) and put them in a heated pan of oil. They will rise up, cook and then you can either

• slit the doughnuts and scoop jam into it
• inject jam with some sort of syringe (you may need to blend it first)

Now the cooking in oil is pretty simple, just turn some vegetable oil to med-high in a pan and add the balls. They should fry up, and make sure to turn them constantly so they dont over cook in one area. Now i dont use too much oil, BUT only use up to a max of 1/2 inch of oil in pan. Seriously, there is no point in overdoing it.

they should take 6 min to fry, maybe less.

Once they are fried, I drained them on some newspaper and sprinkled some confectioners sugar on top.