Just in time for Chanukah, here is a foolproof recipe for Sufganiyot that is so easy, you will wonder why you waited so long! And if you have a young one who is anxious to get in the game, the instructions below are perfect.
Ingredients:
1 package dry yeast, fast acting
4 tbsp sugar
3/4 cup luke warm milk or warm water
2 1/2 cups all purpose flour
Pinch of salt
1 tsp ground cinnamon
2 eggs separated
2 tbsp (1/4 stick) butter or pareve margarine, softened
Raspberry preserves
Icing sugar
Vegetable Oil for deep frying
Preparation:
1. Mix together the yeast, 2 tbsp of the sugar, and the milk or warm water. Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
2. Knead the dough until it forms a ball. Add the butter or margarine. Knead some more until the butter is well absorbed.
3. Cover with a towel or plastic wrap and let rise overnight in the refrigerator.
4. Roll out the dough to a thickness of 1/8" inch. Cut out the dough into 24 rounds with a juice glass. Take 1/2 tsp of preserves and place in the center of 12 of the rounds. Top with the other 12 rounds. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
5. Heat 2 inches of oil to the point where you see bubbles appearing, but do not bring to a boil. Gently drop the doughnuts into the hot oil, about 4 at a time. Turn to brown on both sides, being careful not to over brown. Remove with slotted spoon and drain on paper towels. Roll the donuts in icing sugar.
