A little late for hanukkah, but still I wanted to make sufganiyot (doughnuts).
They are yeast risen, the dough is sweetened and lightly enriched with butter and eggs.
Untraditionally, I steam them before filling and shallow frying . This makes the frying quicker, the doughnuts crisper; and you don't need to wait for them to chill in order to fill them.
I made quite a few (the photos are from the first of three batches). Some went to the freezer for later use.
"Classic" with a strawberry jam (home made) and powdered sugar.
Dulce de leche and coconut.
Mini doughnuts with cinnamon and brown-sugar for dipping (it didn't stick :P).
