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.