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Sufganiyot (Jelly Doughnuts)
We hope you enjoy this taste of Jewish tradition during the Hanukkah season!
1/2 cup sugar
1 tablespoon vegetable oil
2 3/4 cups unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 teaspoon vanilla
Beat the eggs. Add the sugar and the oil and beat again. Combine the flour, baking powder, and salt in a separate bowl. Add half of this to the egg mixture and beat well. Add the milk and vanilla and then the remaining flour mixture. More flour may be needed to form a soft dough that can be rolled. Refrigerate the dough for 1 hour.
Roll out the dough to 1/4 inch thickness. Cut circles of dough with a glass to form 32 circles (about 2 inches in diameter). On half of the circles place a teaspoon of jam. Then place another circle of dough over each one and pinch the edges together.
Deep fry the doughnuts in hot oil using a thermometer to keep the oil at 350 degrees F. When doughnuts are golden, remove them from the oil with a slotted spoon and place on paper towels to drain. The doughnuts can be rolled in powdered sugar.