Happy 3rd candle of Hannukah! / by Bianca Alexis



To celebrate the lighting of the 3rd candle I will share my sufganiyah recipe with you.  Sufganiyah is basically a jelly powdered doughnut.  It took me a couple of years to get this just right!


Your ingredients are

    1 packet active dry yeast     1/2 cup warm water     1/4 cup sugar, plus more for rolling     2 1/2 cups all-purpose flour, plus more for dusting     2 large eggs     2 tablespoons unsalted butter, room temperature     2 teaspoons salt     24 oz peanut oil     1 cup seedless raspberry jam

    In a small bowl, combine yeast and warm. Set aside until foamy, about 10 minutes.

    Place flour in a large bowl. Add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Stir until a sticky dough forms. Knead until dough is smooth and soft. Put on a plate and place a large bowl over it for around 1 to 1 1/2 hours.  (This is for the yeast to rise and make the donuts light and fluffy)

    On a lightly floured work surface, roll dough into balls.  Big or small!

    In a medium saucepan over low-medium heat, heat oil. If you flick water onto the oil and it dances and spits back, the temperature is right.  Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 2 minutes. Turn doughnuts over; fry until golden on other side, another 2 minutes.


    Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

    Fill a pastry bag or one of these. Make a hole in the side of each doughnut.


    Fit the tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.