Chanukah Sufganiot

Jelly Doughnuts- Chanukah Sufganiot Recipe

These are the real thing--they taste like the doughnuts that are sold.

20 servings 55 min 55 min prep 4 cups flour 100 g margarine (1 stick) 30 g yeast (2 tablespoons) 2 tablespoons sugar 1 1/2 tablespoons cognac 3 drops vanilla 1 lemon, zest of 2 eggs 1 1/2 cups lukewarm water

Dissolve yeast+ 1 teaspoon sugar in a little water. Put all the other ingredients into a bowl. Add the yeast mixture. Mix and knead till smooth. Refrigerate for 10 minutes. Knead again, return to fridge for 1/2 hour. Roll out to 3 cent. thick (a little more than an inch), shape your doughnuts (you can use the right size glass or doughnut cutter). Let rise 1/2 hour. Deep fry at 375�F, till golden, flip over when doughnut rises to top of oil and let the other side become golden as well. Remove. Rill with desired jelly (or a square of chocolate which will melt in the warm dough). Sprinkle with powdered sugar.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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 * Catsrecipes Y-Group