ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

 
Sufganiyot (Jelly-Filled Doughnuts)

Ingredients

1 (25-ounce) package frozen roll dough

1 (8-ounce) jar raspberry or strawberry preserves

1 (48-ounce) bottle vegetable oil

2 tablespoons powdered sugar

 

Directions

Thaw roll dough according to package directions.

Pat each roll into a 4-inch circle. Place half of roll circles on lightly greased baking sheets; spoon 1/2 teaspoon preserves in center of each circle. Brush edges of each jelly-topped roll circle with water. Top with remaining roll circles; pinch edges to seal. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry 2 or 3 doughnuts at a time 1 to 1 1/2 minutes on each side or until golden brown. Drain well on paper towels. Sprinkle doughnuts with powdered sugar, and serve immediately.

Makes 11 doughnuts

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History of Sufganiyot

Hanukkah-the Festival of Lights-celebrates a victory and a miracle, when one day's supply of oil burned for eight straight days. This wonder is commemorated by deep-frying the traditional Hanukkah treats known as sufganiyot, or jelly-filled doughnuts. Because preparing doughnuts from scratch is labor-intensive and time-consuming, we've devised a simpler method without compromising flavor and texture. Try these for yourself, and they'll become a lasting tradition in your home.