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Hanukkah Jelly Donuts

Fried foods are a staple during Hanukkah as an homage to the miracle of the holiday, when one day’s worth of oil lasted for eight days. Jelly donuts are beloved by many and now you can make your own with this recipe!
  • Servings: 20 donutes
  • Prep Time: 45 minutes to 1 hour, plus 1½ hours proof time
  • Cook Time: 80 seconds for every 2 donuts

Ingredients

  • 3/4 cup whole milk, warmed to 110°F
  • ¼ cup plus 1 teaspoon granulated sugar
  • 2 tablespoons active dry yeast
  • 2¼ cups all-purpose flour, plus extra for the work surface
  • 3 egg yolks
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 3 cups vegetable oil, plus extra for the bowl
  • Granulated sugar or powdered sugar
  • 1 cup raspberry or strawberry jam

Directions

1. In a small bowl, combine the milk, 1 teaspoon of the granulated sugar, and the yeast. Let stand until the mixture is foamy, 5 to 10 minutes.
2. Put the flour in a large bowl and make a well in the center. Add the egg yolks, butter, salt, yeast mixture, and remaining ¼ cup granulated sugar. Using a wooden spoon, stir the mixture until a sticky dough forms.
3. Turn the dough onto a lightly floured work surface and knead for 8 to
10 minutes, until smooth and elastic. Form the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1½ hours.
4. Roll the dough out on a lightly floured work surface to ¼-inch thick. Using a 2½-inch round cutter, cut 20 rounds of dough. Cover with plastic wrap and let rise for 15 minutes. Line a baking sheet with paper towels.
5. In a deep skillet, heat the vegetable oil over medium heat until the temperature reaches 370°F.
6. Carefully place 2 rounds in the oil and fry for about 40 seconds. Turn the donuts over and fry for an additional 40 seconds, until golden. Remove with a slotted spoon and place on the baking sheet. One at a time, roll in granulated sugar or sprinkle with powdered sugar while still warm.
7. Fit a pastry bag with a #4 pastry tip and fill the bag with the jam. Using a wooden skewer, make a hole in the side of each donut. Fit the pastry tip into the hole and pipe about 2 teaspoons of jam into the donut; repeat to fill all the donuts. Serve.

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