Hanukkah Donuts (Sufganiyot) Recipe

Instructions

1. In a medium bowl, combine the cinnamon and sugar, and set aside.
2. In a large bowl, combine the flour, sugar, nutmeg and salt. In a small saucepan over medium-low heat, heat the milk to 110℉. Remove the milk from the heat. Whisk in the yeast and let it sit until it gets foamy. Add the egg yolks, butter and vanilla and whisk until well combined. Add the wet ingredients to the dry ingredients and stir with a spatula until a sticky dough forms and no clumps remain. Cover the bowl with plastic wrap and let it sit in a warm spot for 1–2 hours until it doubles in size.
3. Line a baking sheet with parchment paper. Lightly flour your hands and work surface. Roll the dough into a log about 3” in diameter. Using a sharp knife, cut the dough into rounds about ½” thick. Transfer rounds to the prepared baking sheet.
4. In a Dutch oven, heat the frying oil to about 350℉. (If you don’t have a frying or candy thermometer, test the oil with a small piece of dough—it should start bubbling immediately when dropped in the oil and be lightly browned after about 1 minute.) Carefully place the dough rounds in the oil, working in batches of 3–4. Fry them for about 1 minute, until they are lightly browned, then flip them to fry for another minute. If they brown too quickly, turn down the heat. Using a spider or slotted spoon, transfer the donuts to the cinnamon-sugar mixture and toss to coat. Let the donuts cool slightly before serving.