Wishing you all the happiest of holidays.
It's a busy time for me, and I may or may
not be as assiduous in following the echo
as normal. I've had two holiday parties
already and three concerts, with more to
come. Laid in a supply of Sweet Sloops
for house gifts (all small boxes this year -
not much intake, substantially more outflow)
and having a donut party on the 6th. With
any kind of luck, your season will be as
musical and as calorific as mine.

Sufganiyot
categories: holiday, Israeli, Hanukkah, doughnuts, oily
yield: 30

2 c all-purpose flour, plus more
- for dusting and rolling out
1/4 c granulated sugar
1/4 oz pk active dry yeast (2 1/4 ts)
1/2 ts fine salt
2 lg egg yolks
3/4 c warm whole milk (105F to 115F)
2 Tb unsalted butter, room temp
6 c vegetable or canola oil, for frying
- plus more for coating the bowl
2/3 c smooth jam or jelly
Powdered sugar, for dusting

Place the flour, sugar, yeast, and salt in the bowl
of a stand mixer and whisk to combine. Add the yolks
and milk and mix, using the hook attachment, on
medium-low speed until a shaggy dough forms, about
1 min. Add the butter, increase the speed to medium
high, and mix until the dough is smooth, shiny, and
elastic, about 5 min.

Coat a large bowl with oil. Form the dough into a
ball, place in the bowl, and turn to coat in the oil.
Cover with plastic wrap or a damp towel and let rise
in a warm place until doubled in size, 1 to 1 1/2 hr.

Lightly flour a baking sheet; set aside. Punch down
the dough, transfer to a lightly floured work surface,
and roll until about 1/4 in thick. Using a 2-in round
cutter, stamp out as many dough rounds as possible and
place on the prepared baking sheet 1/2 in apart.
Gather the dough scraps into a ball and roll out
again, stamping rounds until you have 30 total on
the baking sheet. Cover loosely with plastic wrap
or a damp towel. Let rise in a warm place until puffy
and about 1/2 in thick, about 30 min.

Heat the oil in a Dutch oven or a large, heavy-bottomed
over medium heat until the temperature reaches 350F on
a candy/fat thermometer. Meanwhile, line a second
baking sheet with paper towels and place a wire rack
over the paper towels; set aside. Place the jam or
jelly in a piping bag fitted with a 1/4-in round tip;
set aside.

Using a flat spatula (don't use your hands - this will
deflate the donuts), carefully transfer the rounds, one
at a time, into the oil. You should be able to fit about
6 at a time, leaving at least 1 in space in between and
keeping the oil temperature at 350F. Fry until the
bottoms are golden brown, about 1 1/2 min. Carefully
flip with a fork and fry until the second side is golden
brown, about 1 1/2 min more. (If air bubbles appear in
the donuts, pierce with the tip of a paring knife.)
Remove with a slotted spoon to the wire rack. Repeat
with the remaining dough rounds.

When the donuts are cool enough to handle, use a paring
knife to puncture the side of each to form a pocket in
the center. Place the tip of the piping bag into the
pocket and pipe 1 ts of jam or jelly inside. Dust with
powdered sugar before serving.

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