Why This Recipe:

Jelly donuts, a popular Hanukkah treat in Israel, are fun to make and even better to eat. Jelly donuts, like the latkes that Jews eat in the United States and in Ashkenazic communities in Eastern Europe, are cooked in oil.

The oil is a reminder of the great miracle of the Temple rededication, when a small amount of pure oil was found to light the Temple menorah (a seven branched candelabrum we now symbolize with the Ner Tamid, eternal light) for eight days, until more oil could be procured.

Ingredients:
(makes approximately 40 donuts)

• 4 cups warm water
• 1 cup sugar
• 4 packs rapid rise yeast (rapid rise)
• 13 cups flour
• 1 t salt
• 1 cup cooking oil
• 4 eggs
• oil for frying
• 2 cups of confectioner's sugar
• brown paper bags (lunch bags or large grocery bags)
• seedless jelly (grape, cherry, strawberry, etc.)
• a baker's syringe

Directions:

1. Mix the 4 packs of yeast with 1 cup water, 1 cup sugar and 1 cup flour in small mixing bowl to activate the yeast. Let stand about 10 minutes.
    
2. While the yeast mixture is sitting, pour the remaining 12 cups of flour, 1t salt, 1 cup oil and 4 eggs into a large bowl.
    
3. Add the yeast mixture and knead well.
    
4. Cover with a damp cloth towel and let rise for 1 hour.
    
5. Punch down.
    
6. Divide the dough into 4 parts and let rest for 15 minutes.
    
7. Roll out one section on floured surface until the dough is approx. 3/4" thick.
    
8. Cut with round cookie cutters into small circles (approx. 1 1/2- 2" in diameter) . Place on greased cookie sheet and let rise for another hour.
    
9. Cover bottom of 4 quart saucepan with approx. 3" of oil.
    
10. Heat the oil until hot.
     
11. Deep fry 4-6 donuts at a time in the hot oil.
     
12. Turn donuts once when bottom becomes golden brown and brown the second side.
     
13. Remove the donuts and drain on paper towels.
     
14. Take a baker's syringe and fill with jelly. Inject the jelly into the center of the donut.
     
15. Put confectioner's sugar in a lunch bag. Put in one or more donuts in the bag. Shake the bag until the donuts are coated with sugar. Use approximately 1 T of confectioner's sugar per donut. (To cover more donuts at once, put 2 cups of confectioner's sugar in large brown paper grocery bag. Put in six donuts at a time. Shake bag to cover donuts with sugar. Repeat until all donuts are covered with sugar.)
     
16. Eat and enjoy!