Hanukkah Jelly Doughnuts (Sufganiyot)

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   In a small bowl, combine the yeast, 1 tablespoon flour, 1 tablespoon sugar , and the water. Mix well, cover, and allow to rest until the mixture becomes foamy.

3. Step 3

   In another large bowl, mix the remaining 3 cups of flour with the melted margarine, salt, remaining sugar, and the egg yolks .

4. Step 4

   Slowly add the yeast mixture to the flour mixture while stirring.

5. Step 5

   When the batter is smooth, cover the bowl with a clean tea towel and set aside in a warm spot to rise until doubled in bulk, 1 1/2 to 2 hours.

6. Step 6

   After the batter has risen, punch it down and transfer it to a lightly floured surface.

7. Step 7

   Roll out the dough to a 3/4-inch thickness. Use a 2 1/2- to 3-inch round cookie cutter or similar size glass to cut circles out of the dough.

8. Step 8

   Place a drop of jelly or jam in the middle of each circle.

9. Step 9

   Cover with another circle of dough. Seal the 2 circles well to form a closed ball with the jelly in the middle.

10. Step 10

    Cover the doughnuts with a clean, slightly damp tea towel and allow to rise until puffed up, 45 minutes to 1 hour.

11. Step 11

    Line a large plate or platter with several layers of paper towels and set aside. 

12. Step 12

    Pour 2 inches of oil into a deep, heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer registers 350 F/180 C.

13. Step 13

    Working in batches, carefully slip the doughnuts into the oil, taking care not to crowd the pan. Fry the doughnuts on both sides until puffed and golden brown, 2 to 3 minutes per side.

14. Step 14

    Carefully remove the doughnuts with a slotted spoon and transfer them to the towel-lined plates to drain.

15. Step 15

    Cool slightly and sprinkle with powdered sugar .

16. Step 16

    Serve immediately and enjoy.