Mango Sufganiyot (Jelly Doughnuts) (Frugal Food Thursday)

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Chanukah starts soon!  We are looking forward to getting together with family for potato latkes, playing dreidel, and presents!

And, of course, doughnuts!  Like the potato pancakes, they are fried in oil, commemorating the oil that lasted for eight days in the Chanukah story.  We usually get store-bought doughnut holes, but last year I made mango jelly doughnuts.  The mango jelly is from the mangoes from my tree, and I canned it myself!  (Here's the recipe for mango jam.)  They were delicious!  I will have to make this again this year!

Here's the recipe:

MANGO SUFGANIYOT (JELLY DOUGHNUTS)

2 packets active dry yeast (1 tablespoon plus 1/2 teaspoon)
3/4 cup lukewarm water (105°F to 115°F)
1 cup granulated sugar
3 large eggs, separated
3/4 cup milk
5 tablespoons unsalted butter
1 teaspoon kosher salt
5 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 cup mango jam
4 cups vegetable oil
Powdered sugar

In the bread machine pan, mix the yeast, water, and sugar. Allow to stand for 5 minutes.

Add the egg yolks, milk, butter, salt, flour, and cinnamon to the bread machine pan in the order that the manufacturer suggests. Put pan in bread machine and set on dough cycle. After a few minutes, check to see if the dough has formed a ball. If it has not, add flour, a little at a time, until a ball has formed. If the dough looks too dry, add water a tablespoon at a time until it is no longer dry looking.

Once dough cycle is complete, roll out dough 1/2" thick on a floured surface. Using a 2" biscuit cutter or a glass, cut out circles of dough. Reroll and continue to cut circles of dough until all the dough is used up. On half of the dough circles, put 1/2 teaspoon of jam in the middle of the circle. Using the reserved eggs whites and a pastry brush, brush egg white around the jam onto the dough circles. For each dough circle with jam, cover with an empty dough circle. Pinch the edges of the doughnut to seal.

Heat the oil in a heavy-bottomed pan to 350 degrees. Fry the doughnuts, a few at a time, in the oil. Once one side has turned golden brown, flip the doughnut to the other side. Once both sides are golden brown, remove and place on a wire rack with a layer of paper towels underneath. Once cool, sprinkle with powdered sugar.

Makes about 24 sufganiyot (jelly doughnuts).

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