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1
Mix the yeast, 2 tablespoons warm water and sugar in a small bowl, and leave to stand till bubbly.
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2
Sift the flour and salt into a bowl.
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3
Rub the butter or margarine into the flour (the kids will LOVE doing this).
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4
Make a well in the flour mixture (I always skip this part) and add the yeast mixture, the beaten egg and just enough of the warm milk/water to make a soft dough.
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5
Beat well and kneed for 5 minutes on a floured board.
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6
Divide into 12 pieces (If you prefer an American vs. dainty British size, divide into 9).
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7
Kneed each piece and place apart on a greased and floured tin (or a sheet of foil, or your mixing bowl!).
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8
Brush with water and place in (or cover with) a greased plastic bag.
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9
Leave until they have doubled in size (about 45 minutes to an hour) (perfect timing to light, and sit by, the menorah).
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10
Fry in oil that is not too hot 350F-360F, (huh? I don't own a kitchen thermometer! But it's hot enough when a TINY droplet of water skims across the surface. I use enough oil to cover 1/3 of the sufganiyot) turning over once to brown both sides, about 3 minutes.
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11
Drain on absorbent paper.
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12
When cool enough to handle, but not to cool, insert the jelly in the middle. I use one teaspoon (5 ml) and put it in with a syringe. (You can alternatively use the handle of a spoon to make a hole in the side of the doughnut and spoon in the jelly, or put the jelly in a little baggie, make a hole in the corner and squeeze it into the hole.).
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13
Sprinkle on confectioners sugar. (and go return the store-bought doughnuts. They just won't pass muster after you taste these!).
