Hanukkah Suganiot in a Bag

INGREDIENTS

• 1 package of active dry yeast (2¼ teaspoons)

• 3 cups of all-purpose flour

• 1 egg

• 3 tablespoons of sugar

• 1 cup of warm water

• 1½ tablespoons of oil + more for frying

• 1/2 teaspoon of salt

• 1 tablespoon of brandy or cognac

• Zest of 1 lemon

• 2 cups of strawberry jam

PREPARATION

1. In a gallon-sized plastic bag, add the yeast, warm water, sugar, brandy, lemon zest, oil, egg, and flour.

2. Close the bag and mix the ingredients well.

3. Place the bag in a container with very warm water for 1 hour.

4. Remove the dough from the bag onto a floured surface. The dough should be sticky, which makes good sufganiyot! Roll out the dough to 1/2 inch (1 cm) thick. Make sure both sides of the dough are floured so it doesn't stick to the surface. Using a cookie cutter or drinking glass, cut 2-inch circles out of the dough. When you have some dough left, roll it out again and cut more circles.

5. Cover with a towel for 30 minutes. Fill a frying pan with 2 inches of oil. Heat the oil to 350°F/175°C. If you don't have a thermometer, the correct temperature on your stovetop will be medium. You'll know it's cooked properly when you add the sufganiyot. The oil should bubble around the sufganiyot, but not a ton of bubbles. Fry the donuts for about 1 minute on each side. You can always taste and check if they're cooked.

6. Remove and place on a cooling rack or plate lined with paper towels.

7. Using a tube or piping bag, add your favorite jelly or jam to the donuts. Just make sure the jelly/jam isn't too thick to penetrate whatever you're using.