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 days 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. Posted to MM-Recipes Digest V3 #336 From: Linda Place
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|Serving Size: 1 Doughnut (121g)|
|Recipe Makes: 24 Doughnuts|
|Calories from Fat: 542 (87%)|
|Amt Per Serving||% DV|
|Total Fat 60.2g||80 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 176.2mg||54 %|
|Sodium 151mg||5 %|
|Potassium 75.1mg||2 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 16.2g|
|Protein 6g||9 %|
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Calories per serving: 623
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