Suf­ganiyot Tower

Canadian Living - Holiday Entertaining - - Easy entertaining -

Hands-on time: 45 min­utes

To­tal time: 4 hours

Makes: 18 pieces

Th­ese jelly-filled dough­nuts, which are tra­di­tion­ally en­joyed at Hanukkah, are best eaten the same day they’re made. Stack­ing them in a tower is an ex­tra-spe­cial way to present dessert to your guests. When let­ting dough rise in the win­ter­time, place it in a mi­crowave (turned off, of course!) to keep away drafts.

½ cup gran­u­lated sugar

1¼ cups warm wa­ter

2 pkg ac­tive dry yeast (4½ tsp) In large bowl, dis­solve 1 tbsp of the sugar in warm wa­ter. Sprin­kle in yeast; let stand un­til frothy, about 10 min­utes.

Beat in egg yolks, but­ter, vanilla and re­main­ing sugar. Us­ing wooden spoon, beat in flour and salt, adding more flour if needed to make soft sticky dough. Turn out onto lightly floured work sur­face; knead un­til smooth and elas­tic, 5 to 8 min­utes. Place in greased bowl, turn­ing to grease all over. Cover with plas­tic wrap; let rise in warm draft-free place un­til dou­bled in size, about 1½ hours. Punch down dough. Turn out onto lightly floured work sur­face; roll out to ½-inch thick­ness. Us­ing 3-inch round cookie cut­ter, cut out 18 rounds. Trans­fer to lightly floured rim­less bak­ing sheet. Cover loosely and let rise in warm draft-free place un­til dou­bled in size and rounded, about 1 hour. In deep fryer, wok or deep saucepan, add enough oil to come 2 inches up side; heat un­til deep-fryer ther­mome­ter reads 350°F. Deep-fry dough­nuts, 3 at a time and turn­ing once, un­til golden, 3 to 4 min­utes. Us­ing slot­ted spoon, trans­fer to pa­per towel–lined plate to drain.

Cut small slit in side of each dough­nut. Us­ing pas­try bag fit­ted with small plain tip, pipe heap­ing 2 tsp jam into cen­tre of each. To as­sem­ble tower, place 8 dough­nuts in cir­cle on large plat­ter; dust with some of the ic­ing sugar. Re­peat with re­main­ing dough­nuts and ic­ing sugar, build­ing sec­ond layer with 6 dough­nuts, third layer with 3 dough­nuts and fi­nal layer with 1 dough­nut. per piece: about 214 cal, 3 g pro, 10 g to­tal fat (2 g sat. fat), 28 g carb (1 g di­etary fi­bre, 12 g sugar), 36 mg chol, 62 mg sodium, 43 mg potas­sium. % RDI: 1% cal­cium, 8% iron, 3% vit A, 2% vit C, 27% fo­late.

To pro­tect the rim of the plate from get­ting cov­ered in ic­ing sugar, place three- inch strips of waxed pa­per along the edge of the plate be­fore build­ing the tower. Re­move the waxed pa­per be­fore serv­ing.

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