Rabbi Rocketpower’s
Super Secret Sufganiyot
(Doughnuts for Hanukkah)

Please do not attempt this at home unless there
is an adult there to help you.

1/2 cup warm water
2-1/2 tsp. yeast
1/4 cup granulated sugar Salt
1 large egg, beaten
2 Tbsp. oil
1-1/2 cups all purpose flour
Canola oil for frying (3 inches deep)
Confectioners sugar
Jelly (optional – any flavor)

Mix 1/4 cup warm water with the yeast and 1 teaspoon sugar. When it foams, add the rest of the sugar, salt, egg, and 2 tablespoons oil. Put flour in a bowl and then pour the yeast mixture into the flour and combine well. Add another 1/4 cup warm water and combine. Cover with a damp towel. Allow it to rise for 1 hour.

Heat the oil in a heavy pot or deep fat fryer to 35Ø degrees. If you don‟t have a thermometer, drop a little flour into the pot and if it sizzles, it‟s ready. Carefully put 1 tablespoon of dough into the hot oil. When the dough begins to slightly brown and puff up, remove it with a slotted spoon and place on paper towel to drain. After cooling, put the jelly into a pastry bag with a small round tip, and squirt the jelly into the middle of the sufganiot. Makes about one dozen.
Note: It is traditional to eat doughnuts and latkes on Hanukkah because they are fried in oil. It reminds us of the story of the little jar of oil the Jews found when they reclaimed the Temple in Jerusalem and how it miraculously lasted for eight days instead of one. It also adds to the fun of the holiday celebration.



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