---------- Recipe via Meal-Master (tm) v8.04
  
       Title: SUFGANIYOT
  Categories: Israeli, Holiday, Doughnuts
       Yield: 24 Doughnuts
  
     1/2 c  Margarine
       1 c  Flour
       1 tb Sugar
       4    Eggs
       2 qt Vegetable oil for frying
      12 oz Fruit preserves
     1/4 c  Confectioners' sugar
  
   Sufganiyot are small, jelly-filled doughnuts
   traditionally served in Israel during Hanukkah. The
   doughnuts are fried in oil, symbolizing the miracle
   that occurred when one day’s worth of sacred oil
   burned for eight days when the Maccabees returned to
   their ransacked temple in Jerusalem some 2,100 years
   ago.
   
   1. Place margarine and 1 cup water in a small saucepan
   over medium-high heat. Bring to a boil. Stir in flour
   and sugar. Cook, stirring vigorously, just until
   mixture forms a ball. Remove from heat.
   
   2. Beat in eggs, one at a time. Stir until smooth and
   well-blended.
   
   3. Heat oil in a medium saucepan over high heat until
   it reaches 380 degrees as measured on a deep-fat
   frying thermometer. Adjust heat while making pastries
   to maintain the 380-degree temperature.
   
   4. Carefully drop batter by slightly rounded
   tablespoonfuls into hot oil. Fry until puffed and
   golden brown on all sides, about 2 minutes.
   
   5. Using a slotted spoon, remove from oil and drain on
   paper towels. Remove to wire racks to cool completely.
   
   6. Fill a pastry bag, fitted with a filling tip, with
   preserves. Insert tip into each doughnut and squeeze
   about 1/2 tablespoon of filling into each.
   
   7. Dust with confectioners' sugar and serve.
   Sufganiyot do not store well, so are best eaten the
   day they are made.
   
   From Shulamith Dickman of Skokie, Illinois; printed in
   the Chicago Sun Times, December 4, 1996.
  
 -----