Recipe for sufganiyot

Why is that so many of my posts are about food? Hmm...

Besides latkes, I also like to make sufganiyot - Israeli-style jelly doughnuts - for Chanukah. I've tried several recipes and found a lot of variation - but none that I really didn't like. This year I used a recipe I found on Epicurious.com. I like it because it only makes a dozen doughnuts, and I always find it easier to make a double-batch than a half-batch. (It just feels wrong to make less than a full batch of anything but some of the recipes I've seen make at least 2 dozen.) I made one major change - instead of waiting for the dough to rise overnight in the fridge (doesn't that sound odd?) I just let it rise for a few hours at room temperature. They turned out fine!

Making doughnuts can be a family activity, though obviously the frying really isn't something I want my preschooler to be doing. But mixing and rolling and even shaping and pinching the doughnuts closed can be helpful.

Enjoy!