by Marcy Goldman
Makes 2 to 21/2 dozen doughnuts, depending on size
Easy to prepare in advance (the dough can be refrigerated the day before frying), these plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional Chanukah latkes, or potato pancakes. I discovered soufganiot a while back when an Israeli friend, Micha Avni, commented that latkes were not the only festive Chanukah food. As a mom, a baker, and a food writer, I was thrilled to find something new to engage readers and my own three sons during the 8-day holiday. No one ever says no to doughnuts, and this two-biteful variety fits any appetite perfectly. I generally make a double batch of dough, refrigerate it, and pinch off portions as needed for fresh treats or for taking along to a Chanukah party. I usually make this dough in the bread machine (on the Dough cycle). You can sprinkle fine sugar over the doughnuts or fill them with jelly, as is more traditional. I make both filled and unfilled doughnuts.
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