---------- Recipe via Meal-Master (tm) v8.04

     Title: SUFGANIYOT
Categories: Israeli, Holiday, Doughnuts
     Yield: 24 Doughnuts

   1/2 c  Margarine
     1 c  Flour
     1 tb Sugar
     4    Eggs
     2 qt Vegetable oil for frying
    12 oz Fruit preserves
   1/4 c  Confectioners' sugar

 Sufganiyot are small, jelly-filled doughnuts
 traditionally served in Israel during Hanukkah. The
 doughnuts are fried in oil, symbolizing the miracle
 that occurred when one day's worth of sacred oil
 burned for eight days when the Maccabees returned to
 their ransacked temple in Jerusalem some 2,100 years
 ago.

 1. Place margarine and 1 cup water in a small saucepan
 over medium-high heat. Bring to a boil. Stir in flour
 and sugar. Cook, stirring vigorously, just until
 mixture forms a ball. Remove from heat.

 2. Beat in eggs, one at a time. Stir until smooth and
 well-blended.

 3. Heat oil in a medium saucepan over high heat until
 it reaches 380 degrees as measured on a deep-fat
 frying thermometer. Adjust heat while making pastries
 to maintain the 380-degree temperature.

 4. Carefully drop batter by slightly rounded
 tablespoonfuls into hot oil. Fry until puffed and
 golden brown on all sides, about 2 minutes.

 5. Using a slotted spoon, remove from oil and drain on
 paper towels. Remove to wire racks to cool completely.

 6. Fill a pastry bag, fitted with a filling tip, with
 preserves. Insert tip into each doughnut and squeeze
 about 1/2 tablespoon of filling into each.

 7. Dust with confectioners' sugar and serve.
 Sufganiyot do not store well, so are best eaten the
 day they are made.

 From Shulamith Dickman of Skokie, Illinois; printed in
 the Chicago Sun Times, December 4, 1996.

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