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.
