This was my first time trying my hand at sufganiyot, the fried jelly doughnuts traditionally made and eaten at Hanukkah. Hannah and I used this recipe from Smitten Kitchen and will definitely be returning to it.
A couple of notes: our yeast/milk/sugar mixture never became foamy, but everything turned out just fine. We added the zest of a lemon and a teaspoon of vanilla extract to our batter. And we used You're My Boy Blue-Berry Bourbon Jam (which we ordered from Good Eggs) (no, they're not paying me to keep saying they're name, I just love the company that much!), which was a perfect filler for our donuts.
Since we followed the recipe to a T, I'm not reprinting it here, but here's the pictures from our process.
After mixing the batter, I lightly oiled the bowl with canola oil and then put the dough back in so we could cover it and let it rise for an hour.
After our dough rose, we turned it out onto a lightly floured counter to roll it out.
Then we used a glass to cut out little rounds of dough.
The dough wasn't too sticky, and when cut into little sort-of balls was very pleasing - a nice weight and softness in your hand and very cute.
I mean, just look at that picture - aren't they sweet?
After cutting the dough, we dropped a tea towel over them to let them rise for another forty-five minutes.
The leftover scraps we saved to test the hot oil when frying (and then eat once fried - yum!).
We heated some vegetable oil in a cast iron pan to 350 degrees and then slid in the little dough pats.
We fried them to a nice golden brown and set them out on paper towels.
Once the dough was fried, I poked a hole in the side or top with a knife. Then I cut the tip off the corner of a plastic baggie filled with jam, inserted the corner into the little hole, and squeezed until a bit of jam would blurp out the side. (Obviously, if you have an actual pastry bag, this step will be easier.)
Then I doused them with a metric ton of powdered sugar (you could probably do with less if that top picture makes you sneeze).
Thanks, Hannah, for being my donut-making companion and Hanukkah hosting extraordinaire!