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Sufganiyot are usually yeast doughnuts filled with jelly. The recipe I'll be demonstrating on Tuesday uses a cake doughnut batter so that we don't have to wait for the yeast to rise. I'll include a yeast recipe below. I have not tested any vegan recipes, but if you're willing to experiment, you can try this recipe for the batter or this recipe if you want to take a yeast filled adventure.

You will need a way to stuff the doughnuts. You can use a squeeze bottle that has a wide enough nozzle like this. You can find them at the dollar store or other places. You can also cut the corner off of a ziploc bag, but because these are a little denser, this will not give as much jelly in the middle.

Ingredients (makes 7-8 doughnuts):

• A neutral oil like canola or corn for frying
• 1 1/2 cups of flour
• 1 teaspoon of baking powder
• 1 tablespoon sugar
• 1 egg
• 1 cup sour cream
• Jelly of your choice
• Powdered sugar (optional)

Heat the oil in large pan or pot.

In a bowl, combine the flour, baking powder, and sugar. Make a well in the dry ingredients, and crack the egg and lightly beat then add the sour cream and fully combine. Once the oil is hot enough that the batter will sizzle, add a rounded spoonful of batter into the oil. They should slightly float so that the tops will puff up a little bit. Once the rest becomes a little brown, flip them. Once they are fully cooked, remove from the oil and put on a plate lined with paper towels. To stuff them, poke a small hole and then place the tip of the bag or squeeze bottle deeper into the doughnut and squeeze the jelly.

Finish by sprinkling some powder sugar on top.

Yeasty version:

Sufganiyot (also known as ponchkes)-this recipe is from Claudia Roden's book The Book of Jewish Food

Makes 12 (but the recipe is easily doubled or tripled)  This recipe is pareve, but can be made dairy if you use the ingredients in parentheses.  

• 1 tsp. dry active yeast
• 1/4 c. lukewarm water (or milk)
• 2 T. sugar
• 1 whole egg
• 1 egg yolk
• 3 T. vegetable oil (or sour cream)
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 2/3 c. of flour, plus a little more if necessary
• Oil for deep frying
• Jam for filling, also can use chocolate or vanilla frosting, caramel...use your imagination!
• Paper towels to place the hot doughnuts on so some of the oil can drain off

Instructions:

1.  Dissolve the yeast in the warm water with 1 tsp. of the sugar and leave for 10 minutes until it froths.

2.  Whisk together the rest of the sugar with the egg and the yolk.  Add the oil, salt, vanilla and yeast mixture, and beat very well.  

3.  Add the flour gradually, mixing with your hands or spoon until you have a soft, smooth and elastic dough, adding more flour if necessary.  Then knead for 5 minutes, sprinkling the dough with a little flour if it is too sticky.  

4.  Grease a large bowl with cooking spray or an oiled paper towel.  Cover the bowl with plastic wrap and leave in a warm place to rise for about 2 hours, or until doubled in bulk.

5.  Knead the dough again for a few minutes, then roll out on a floured surface with a floured rolling pin.  Cut into twelve pieces, and roll the pieces into balls.  Line a cookie sheet with parchment paper and lay balls on the sheet.  Leave the balls to rise another 30 minutes.

6.  Heat 2 inches of oil in a stockpot to medium hot (if you throw a little bit of flour in the pot it should sizzle).  Drop in the doughnuts, a few at a time.  Fry for 3-4 or until brown, then using a heat-resistant spoon, flip the doughnut over and fry the other side.  Drain on paper towels.

7.  When doughnuts are easy to handle, but still warm, fill the doughnuts.  You can either use a pastry bag with a tip and jam the tip into the doughnut or use a squirt bottle with the tip cut down a little bit to ease the filling coming out.  They are best when eaten within minutes of making.