Sufganiyot (Jelly Doughnuts)

Name: Sufganiyot (Jelly Doughnuts)
Yield: About 20 doughnuts
Ingredients: 1 tsp granulated sugar, plus 3/4 cup/150 g; 3/4 cup plus 2 Tbsp/210 ml warm water (about 110°F/43°C); 1 Tbsp active dry yeast; 2 cups/280 g Jeanne's Gluten- Free All-Purpose Flour; 1 tsp salt; 1 tsp xanthan gum; 2 tsp baking powder; 1 extra-large egg, at room temperature; 1 tablespoon unsalted butter, melted and cooled a bit; Neutral-flavored oil such as rice bran or canola for greasing and frying; Tapioca flour for dusting; 1/4 cup/60 ml jam of your choice such as raspberry

By Jeanne Sauvage

November 20, 2012

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Sufganiyot (Jelly Doughnuts)Clare Barboza

The eight days of Hanukkah, the Jewish celebration of lights, honor the sacred lamp in the Holy Temple, which burned for eight days even though it only contained enough oil for one. Traditionally, many Hanukkah foods celebrate the oil in addition to the light. One of the most common is the jelly doughnut, known as sufganiyah. The word derives from the Hebrew word for "sponge," an apt description for the texture of the doughnuts. I think they are more accurately "pillowy."

Recipe notes

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