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Sufganiyot (Doughnuts)
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Make these great Hanukkah treats using your favorite filling: raspberry, blueberry, blackberry or even a chocolate spread. Prep time includes time for dough to rise.

Serves: 24

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3 1/2 cups flour
2 pkgs. active dry yeast
1/2 tsp cinnamon
1 cup plus 1/3 cup water
1/3 cup granulated sugar
2 tbl vegetable oil plus extra for deep frying
1/2 tsp salt
1 egg
1/2 tsp vanilla
1/4 cup fruit preserves
sifted powdered sugar


  1. In a large bowl, mix together 1 1/4 cup of flour, yeast and cinnamon and set aside.
  2. In a medium saucepan heat and stir water, sugar, 2 tablespoons of vegetable oil and salt until warm. Add to flour mixture.
  3. Add egg and vanilla to mixture and beat at low/medium speed with electric mixer for about half a minute.
  4. Continue beating on high speed for 3 minutes. Stir in remaining flour using a wooden spoon.
  5. Knead dough on a lightly floured board for about 5 minutes until smooth and elastic.
  6. Shape dough into a ball set aside for 1 hour in a covered and lightly greased bowl. Be sure to place bowl in a warm place – the dough should about double in size.
  7. Punch dough down on a lightly floured board. Cover and let rise in a warm place until double in size. About 1 hour.
  8. Punch down the dough and divide it in half. Cover and let rest for 10 minutes.
  9. Roll dough to 1/4 inch thickness (may require rolling portions).
  10. Cut dough into 2 1/2 inch circles (use a floured biscuit cutter if you have one)
  11. Place about 1/2 teaspoon filling onto the center of a dough circle. Lightly moisten edges of circles and cover with a second dough circle. Gently press and seal edges together.
  12. Fry the sufganiyot in hot oil (365 degrees) for about 1 minute on each side or until golden. Drain on paper towels.
  13. When cool sprinkle with powdered sugar.

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