Sov! Sov! Sov!: Sufganiyot

The song of the day is Sevivon (Sov! Sov! Sov!).  It's my all time favorite Chanukah song, and my favorite one to sing Thatbaby.  He likes it too, mostly because he likes to sing out the Sov! Sov! Sov! part.


Part of the beauty of the Jewish holidays is the traditions behind them.  And for most holidays, that includes some traditional food.  Chanukah is no exception. At Chanukah we eat foods fried in oil, to symbolize the oil that burned for 8 days while waiting for the replacement oil.  The Chanukah miracle. 

Sufganiyot are jelly doughnuts, fried in oil. 

My plan was to make these with Thatbaby.  They're a very kid friendly activity, along the lines of sugar cookies (as long as the adult does the frying).  I made them with Thatniece and Thatnephew years ago and they were a big hit.  But time is not on my side right now, and there wasn't enough time to get Thatbaby's assistance.  Next year.

Sufganiyot

1 package dry yeast
4 Tbsp sugar

3/4 cup warm milk
2 1/2 cups flour
Pinch of salt
1 teaspoon cinnamon
2 egg yolks
2 Tbsp butter, room temp 

strawberry preserves

canola oil for frying

1.  Mix the yeast, 2 tablespoons of the sugar, and the milk. Let sit for 5 minutes.
2. Mix the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture in an electric mixer fitted with a dough hook.
3. Knead the dough for 10 minutes or so, until it forms a ball.
4. Add the butter and continue to knead with the dough hook until butter is incorporated into the dough.  Cover with a towel and rise overnight in the refrigerator.
5. Roll the dough out to 1/8 inch thickness and cut into 2 inch rounds.
6.  Place a teaspoon of preserves in the center of half of the rounds, top with the other half, pinching the edges together to seal.  Let rise for and additional 30 minutes.
7. Heat oil to 375.  Cook the doughnuts in batches, until browned, about 3 minutes per side.
8. Drain on paper towels and roll in sugar.