Sufganiyot (Hanukkah doughnuts)

Serves 18 - 24, depending on size

The word "sufganiya", a modern Hebrew word, comes from the Greek "sufgan", which means "puffed and fried"! The perfect description of any doughnut. These doughnuts are special as they a part of the Hanukkah celebration. They are deep-fried in oil as a symbol of the "miracle of the oil".

The "miracle of the oil" dates back to 165 B.C. when the Jews regained control of the Temple of Jerusalem after years of war and persecution. Legend tells of a small amount of oil found to light the Temple lamp. What was expected to last a mere day or two, lasted eight days and nights. Thus, Hanukkah, or the "Festival of Lights", is a celebration of eight days and nights.

Sufganiyot are typically jelly filled and can be found in any bakery in Jerusalem during Hanukkah, regardless of the baker's ethnic origin!

INGREDIENTS:
oil for frying
1/4 cup warm water
1 tablespoon sugar
2 packages dry yeast
1/2 cup orange juice
1/4 pound butter
5 tablespoons sugar
dash salt
2 eggs, lightly beaten
3 cups all-purpose flour

DIRECTIONS:
– In a heavy pot, heat oil to 350-375 degrees.
– Combine water with sugar and add yeast. To proof yeast, put in a warm , moist place or put a pot of boiling water in an enclosed space such as the oven or clean, empty dishwasher.
– While yeast proofs, heat orange juice, butter, sugar and salt in a small pan. When lukewarm, pour into bowl and add beaten eggs and proofed yeast. Stir to mix.
– Add flour and make into a pliable dough. Knead on floured board or in bowl.
– Grease bowl and allow dough to rise in a warm ,moist place for about a half hour. Punch down.
– Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart.
– Return to warm, moist place to rise. Allow to rise for 20 minutes. or longer.
– Fry in preheated oil until nicely browned on both sides. Drain on paper towels.
– Sprinkle with confectioners sugar or cinnamon and sugar mixture.

PRESENTATION NOTES:

These may also be served with honey or jam. They are best when they are fresh and warm, but they can be easily reheated to restore that just made freshness.

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