Jelly-Filled Donuts (Sufganiot)

PREP TIME: 10 minutes

COOKING TIME: 20 minutes

SERVES: about 25 small donuts

These delectable donuts, reminiscent of New Orleans’ iconic beignets, boast a crispy exterior and a soft, pillowy interior. Perfect for stuffing with sweet jelly, they make an irresistible treat during Chanukah. A dusting of powdered sugar adds a touch of elegance, and when served hot, they’re irresistible. For that just-made taste, pop them in the toaster for a quick reheat, and savor the warmth and flavor all over again.

INGREDIENTS

·  ½ c salted butter

·  1 c boiling water

·  2 c all-purpose flour

·  4 eggs

·  Powdered sugar for dusting

·  Jelly for filling

·  Neutral oil for frying

INSTRUCTIONS

1.     Fill a deep pot with at least 3 inches of oil and heat it to 375°F.

2.     In a large mixing bowl, combine boiling water and butter, whisking until the butter is fully melted.

3.     Gradually add the flour, followed by one egg at a time, whisking well between each addition.

4.     Once the oil is hot, spoon several heaping tablespoons of batter into the oil. Fry for about 1 minute on each side, or until they turn light golden brown.

5.     Remove the donuts from the oil and place them on a cooling rack to drain any excess oil. Once slightly cooled, use a knife to poke a small hole in the center of each donut. Fill the hole with jelly using a spoon, knife, or icing bag. Finish by dusting with powdered sugar and enjoy!