Mini Sufganiyot

Eight nights of latkes was perhaps a bit too optimistic.  Or a bit too hard on the digestive system, maybe.  It's probably a good thing we didn't make it, for the sake of the effort we would have to put in to undo the effects of eight days of deep fried carbs.  But it was worth a try (and I have some good baked latkes up my sleeve for next year).

You can't see Chanukah go, however, without frying up one more thing: sufganiyot.  Jelly donuts, as they are commonly known, are one of the most popular Chanukah treats, and I would never pass up a chance to make them.  However, if you are looking to consume them by the handful, which you will definitely want to do, you might want to go for this version, which makes them slightly smaller.  We're not talking tiny here, but we are saving your waist just a little.

If you don't have a deep fryer or a candy thermometer, STOP!  I cannot stress enough how impossible it is to make a quality donut without measuring the temperature of the frying oil.  Too hot, and you'll burn the outside long before the inside cooks, resulting in a goopy mess of dough.  Not hot enough, and those balls of dough will simply never cook.  So get yourself a thermometer and go at it.  But maybe make a double batch if you are headed to a Chanukah party (as I was) as these go fast.

Mini sufganiyot
Makes about 40

3 1/2 c flour
2 1/4 t yeast
1/2 t cinnamon
1 c water
1/3 c sugar
2 T vegetable oil
1/2 t salt
1 egg
1/2 t vanilla
1/4 c strawberry jam
oil, for frying
sugar, for coating

Mix together 3 1/4 cups flour, yeast, and cinnamon in a large bowl.  In a medium saucepan, mix water, sugar, oil, and salt.  Heat to 120 degrees.  Add to the flour mixture, and mix in egg and vanilla.  Beat for 3 minutes, and add the remaining 1/4 cup of flour.  Knead until smooth and elastic, about 5 minutes.

Cover dough and let rise until it has doubled in size, about an hour.

Punch down dough.  Cover and let rise for another 10 minutes.

Fill a large pot with several inches of oil, and heat to 365 degrees.  Roll out dough, and cut into about 1 1/2 inch portions.  Repeat with all dough.  Place about a teaspoon of jam in the middle of each circle, and seal inside by rolling each potion into a ball.  Fry for about 2 minutes, flipping half way through, until donuts are golden brown.

Immediately drain on paper towels, and roll hot donuts in sugar.