These Doughnuts Will Be the Hit of Your Hanukkah Feast

The best part of any Hanukkah meal is perfect for breakfast. I’m not talking about latkes (though those are pretty wonderful too); no, meansufganiyot。Sufganiyot是圆形果冻甜甜圈topped with an avalanche of powdered sugar, and it’s pretty impossible not to grin while devouring one. As is custom during Hanukkah, sufganiyot get their incredible color from a quick fry in oil. The pastries can be filled with any jam or spread—smooth strawberry jelly is classic—but if you handed me a warmdoughnut肯定，我不会把你踢出我家的花生酱或饼干黄油，这是可以肯定的。

Shall we begin? In a small bowl, use a fork to stir together 1 tablespoon granulated sugar, 3/4 cup warm water, and 1 tablespoon dry active yeast. Set the mixture aside until foamy, about 5-10 minutes.

Meanwhile, whisk together 2 room temperature egg yolks (save the whites for later!), 1 whole room temperature egg, 1 tablespoon orange zest, 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1 teaspoon vanilla extract. This can also be done in a stand mixer fitted with the whisk attachment on low speed if you want to save your arm muscles.

Use a wooden spoon or a stand mixer fitted with a dough hook on low speed to stir in the yeast mixture, then drop in 3 tablespoons soft unsalted butter into the dough 1 tablespoon at a time. Slowly mix in 2 1/2 cups all purpose flour (use a wooden spoon or dough hook and medium speed if using the stand mixer). If using the mixer, continue to knead with the dough hook until the dough becomes smooth and shiny, and begins to pull away from the hook—you may need to add more flour by the tablespoon. If you’re going about this by hand, turn the dough out onto a floured worked surface and knead with your hands until the dough is smooth and shiny. Both kneading methods will take 5-8 minutes.

将揉成的面团放入上油或黄油碗中，并用纸巾或保鲜膜盖住。让面团坐在厨房柜台上，直到大小翻倍，约1½小时。此时，您还可以将面团在冰箱中升起过夜。

将面团在面粉的工作表面上滚出至½英寸的厚度。使用2½英寸的饼干切割机或杯子从面团中切出约8-10发子弹。形成面团碎片回到球中，然后重新滚动，然后再切断8-10个回合。将圆形放在羊皮纸衬里的板锅上，并用塑料包裹或洗碗巾盖上。让面团再次上升约45分钟。

Heat about 3 inches of vegetable oil over medium high in a Dutch oven or heavy-bottomed saucepan until it reaches 350ºF. Working in batches of 2-3, drop in doughnuts. Fry the doughnuts for 45 seconds for 1 minute on each side, then pull them out with a slotted spoon and place on paper towels.

After all the doughnuts have been fried, whisk about 1 cup of seedless strawberry or raspberry jam in a bowl. Scoop the jam into a pastry bag or 1 corner of a zip-top bag. If you don’t have a small pastry tip, use a toothpick to make a hole in the center top of the doughnuts, then pipe the filling into each doughnut.

在食用前，用大量的糖粉盖住Sufganiyot。准备舔手指。