Hanukkah Doughnuts

Variation 1: Jelly Filled Doughnuts
3/4 cup milk
2 tablespoons butter
1/4 cup sugar
2 tablespoons active dry yeast
2 eggs
1 teaspoon salt
1 teaspoon cinnamon
3 cups flour
1/2 cup jam, or preserves
oil, for frying
powdered sugar

Scald milk by heating almost to a boil. Add butter and sugar. Cool to lukewarm. Add yeast and stir to dissolve. Beat in eggs, salt, cinnamon, and 1 cup flour. Stir in enough more flour to make a soft dough. Knead dough on a slightly floured surface until smooth and elastic. Cover and let rise until double in size. Knead out excess air. On a lightly floured surface roll dough to 1/8 inch thick. Cut into circles 2 inches in diameter. Allow to rise slightly (about 15 minutes). Heat 2 inches of oil to 375 degrees. Place 1 teaspoon jam or preserves on each circle of dough and shape the dough around the jam, completely sealing jam inside. Carefully place doughnuts into hot oil, brown on both sides. Drain on a paper towel, then sprinkle with powder sugar. CAUTION: Jam inside doughnut will remain hot! Makes 24
Variation 2: Tea Doughnuts
3 eggs
1 1/2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon or nutmeg,
oil, for frying
powdered sugar

Beat eggs, sour cream, sugar, and vanilla. Stir in flour, baking powder, salt, and cinnamon. Batter will be soft. Heat oil to 365 degrees. Drop spoonfuls batter into hot oil. Cook until golden brown on both sides. Drain on a paper towel. Sprinkle with powder sugar. Makes 24

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