American Doughnuts

American doughnuts—delicious and beautifully decorated—have become firmly established in Hanukkah cuisine and are now one of the symbols of the holiday, alongside classic sufganiyot and dreidel spinning tops. We invite you to try this recipe on one of the evenings of Hanukkah!

Warm the water (or milk) slightly (do not overdo it). Add the dry yeast and a tablespoon of sugar, stirring until the yeast dissolves. Add 1 1/2 cups flour and stir until you have a thin batter. Cover the bowl and leave it in a warm place to rise for an hour.

In a separate bowl, cream the margarine and sugar until light and fluffy. Add the egg and salt, mix, then combine this mixture with the yeast mixture from the first bowl.

Add the remaining flour and knead the dough by hand or with a mixer. Transfer the dough to an oiled bowl and oil the top. Cover and leave it in a warm place to rise for an hour and a half, until the dough has doubled in size.

Roll out the dough to a thickness of 1 cm. Cut out circles (8 cm in diameter), then cut small circles (3 cm in diameter) from their centers. Leave them on a baking sheet for another 1 hour.

Fry the doughnuts on both sides in vegetable oil heated in a deep pot, then place them on paper towels to absorb the excess oil.

Melt all the glaze ingredients in a small bowl. Dip one side of each doughnut into the glaze and place it on a baking sheet. Top with colored cake sprinkles.

Enjoy, and have a happy Hanukkah!