Sufganiya for Hanukkah

Because the tradition of Hanukkah is founded on the miracle of the oil that lasted eight days; a goodly portion of the foods eaten during this time of celebration is either fried, or deep-fried. I first became acquainted with Sufganiya several years ago, when a good friend of mine taught my family about Hanukkah. Because my family loved this delicacy so much, I've made them every year since. This is the recipe that I use for my Sufganiya. I know you'll love it, just as much as we do.

2 packets or 4 ½ teaspoons of active dry yeast

5 tablespoons sugar

1 cup lukewarm, scalded milk

3 cups flour

1 egg

½ teaspoon salt

1 teaspoon cinnamon

Pinch of nutmeg

2 tablespoons margarine - at room temperature

Oil - enough for deep-frying

½ to 1 cup of jam of choice

Pastry injector - can find in kitchen section of most department stores.

1. After the milk is scalded set aside in a bowl to cool to lukewarm (110° F - 115° F)

2. When lukewarm, add 2 packets of active dry yeast and sugar.

3. Let yeast stand 5 to 10 minutes.

4. Meanwhile in another bowl put margarine, salt, cinnamon, nutmeg and 1 cup of flour. Mix well.

5. Add milk and yeast mixture. Mix well

6. Continue adding flour a little bit at a time. When you can no longer stir in the flour, put the dough onto a floured surface and knead in the rest of the flour.

7. When you have a smooth, elastic dough, place into a greased bowl. Cover and let rise until double.

8. Punch air out.

9. Shape your dough. Some cooks roll their dough into balls. I flatten mine out and cut with a biscuit cutter with the center taken out. You can use a glass if you don't have a cutter.

10. Heat oil to 375° F. If you don't have a deep-fryer, use a heavy skillet and heat about 3" of oil and heat to 375° F.

11. Slip Sufganiya into the oil, as many as will fit - using a slotted spoon so you don't burn yourself. When golden, turn over. When done, drain on paper towels.

12. Fill injector and fill each Sufganiya with about a tablespoon of jam.

13. I sprinkle some with powdered sugar, and some with cinnamon sugar. My friend ices hers. They do make a beautiful pastry.

When I display my Sufganiya on a platter, I like to lay different colors of tissue paper on the platter first. Hanukkah is a festive occasion, and I like my displays to be festive as well.