Sufganiyot | Williams Sonoma

Name: Sufganiyot | Williams Sonoma
Total time: 55 min
Ingredients: 3/4 cup (6 fl. oz./180 ml) milk&#8233;; 1 Tbs. active dry yeast&#8233;; 3 cups (15 oz./470 g) plus 1 Tbs. all-purpose flour&#8233;; 1/3 cup (2 1/2 oz./75 g) superfine sugar&#8233;; 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature, diced&#8233;; 1 egg&#8233;; 4 tsp. Armagnac or apple brandy&#8233;; 1 tsp. vanilla extract&#8233;; 1/2 tsp. kosher salt&#8233;; 5 cups (40 fl. oz./1.25 l) canola oil, plus more for brushing&#8233;; 1 cup (8 oz./250 g) granulated sugar; 1 Tbs. ground cinnamon; 3 cups (30 oz./940 g) strawberry jam or jelly

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Sufganiyot Hebrew for “doughnuts,” sufganiyot are the most popular Hanukkah food in Israel.

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Ingredients

3/4 cup (6 fl. oz./180 ml) milk&#8233;
1 Tbs.&nbsp;active dry yeast&#8233;
3 cups (15 oz./470 g) plus 1 Tbs. all-purpose flour&#8233;
1/3 cup (2 1/2 oz./75 g) superfine sugar&#8233;
6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature, diced&#8233;
1 egg&#8233;
4 tsp. Armagnac or apple brandy&#8233;
1 tsp. vanilla extract&#8233;
1/2 tsp. kosher salt&#8233;
5 cups (40 fl. oz./1.25 l) canola oil, plus more for brushing&#8233;
1 cup (8 oz./250 g) granulated sugar
1 Tbs. ground cinnamon
3 cups (30 oz./940 g) strawberry jam or jelly