CHANUKAH DOUGHNUTS (SUFGANIOT)         Servings:

2 1/2 c.      flour                    1   tsp.  vanilla
2   c.        hot milk                           rind of 1 lemon or orange
2   pkg.      dry yeast                1/2 c.    butter
1/4 c.        lukewarm milk                      jam for filling
6             egg yolks                          oil for frying
2/3 c.        sugar                              icing sugar

    Sift one cup of flour into the hot milk and beat until smooth, then
allow to cool.  Dissolve the yeast in the lukewarm milk, add to the flour
mixture, and set aside for about half an hour.  Mix the egg yolks and sugar
with the vanilla and rind, and add to the dough.  Add the remaining flour
and the butter and knead.  Allow to rise until double in bulk (about 45
minutes).  Roll out on a floured board to a thickness of 1/2 inch, and cut
into rounds.  Put a teaspoon of jam in the center of one round, and cover
it with another round.  Press the edges together and allow to rise again
in a warm place.  Fry in hot oil, drain, and dust with icing sugar.

Source: "The Israeli Cookbook", Molly Lyons Bar-David

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CHANUKAH DOUGHNUTS (SUFGANIOT)         Servings: 24

2 1/2 c.      flour                    1   tsp.  cinnamon
1 1/2 T.      softened butter                    pinch salt
2   pkg.      dry yeast                3/4 c.    lukewarm milk
2             egg yolks                          oil for frying
4   T.        sugar                              plum, strawberry or
												 apricot preserves

    Dissolve yeast and 2 T. sugar in the milk, let sit 10 minutes.  Sift
flour, place on a board, and make a well in the center.  Add yeast mixture,
egg yolks, salt, cinnamon, and remaining sugar.  Knead well.  Work butter,
and knead until dough is elastic.  Cover and let rise overnight in the
refrigerator.

	Sprinkle flour on the board.  Roll dough out to 1/8  inch.  Cut out
with a glass into rounds about 2 inches in diameter.  Cover and let rise
15 minutes.  With hands, form into a ball.  Insert a teaspoon of jam, and
enclose completely.  Pour 2 inches of oil into a heavy pot and heat to
375F.  Drop doughnuts into the oil, 4 or 5 at a time, turning when brown.
Drain on paper towels.  Roll in granulated sugar and serve.

Source: "The Jewish Holiday Kitchen", Joan Nathan

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CHANUKAH DOUGHNUTS (SUFGANIOT)         Servings:

2 1/4 c.      flour                    2   tsp.  baking powder
2             eggs                     1/2 c.    sugar
1/4 c.        oil                      1/4 tsp.  salt
1/2 tsp.      vanilla                  1/2 tsp.  grated lemon rind
			  sugar for sprinkling               oil for frying

	Beat eggs and sugar thoroughly for three minutes.  Add milk and oil,
and mix well.  Combine flour, baking powder and salt, add to eggs.  Stir
with a wooden spoon, but do not overmix.  Stir in vanilla and rind.
Dough should be smooth and soft.  Roll dough out to 1/2 inch thickness
on a lightly floured surface.  Cut with a glass.  Heat 1 1/2 inches oil
in a heavy skillet.  Drop doughnuts in, and fry until brown, turning
once.  Drain on paper towels, then sprinkle with sugar.

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CHANUKAH DOUGHNUTS (SUFGANIOT)         Servings:

3 4 c.        flour                    1   oz.   yeast
1             egg                      2   T.    sugar
2/3 T.        margarine                    pinch salt
1   tsp.      rum                      3/4 c.    milk
              ground lemon peel                  jam
	
	Combine yeast, sugar and 1/4 c. lukewarm milk.  Let stand a while,
then mix in flour and rest of ingredients.  Let rise.  Roll dough in
two parts.  On one, cut with a glass.  Place a little jam in the center
of each.  Cover with rounds from second half, and seal in jam.  Fry in
deep hot oil.  Dip in sugar.