Instructions

• Step 1: Soften butter Soften the butter to room temperature.
• Step 2: Make yeast mixture Warm up the water, mix in the yeast, and and 1 teaspoon sugar. Set the mixture aside for 10 minutes, until it's foamy.
• Step 3: Mix ingredients Pile the flour in a mixing bowl and make a crater in the center. Put the yeast mixture, eggs, butter, salt, nutmeg, and remaining sugar into the crater.
• Step 4: Form dough Mix the ingredients with a wooden spoon until dough forms, and then knead the dough on a floured surface for eight minutes -- until it springs back when you press it.
• Step 5: Cover and let rise Put the dough in an oiled bowl, cover it with plastic wrap, and place it in a warm area to rise until it has doubled in size, an hour to an hour and a half.
• Step 6: Roll dough Roll the dough out on a lightly floured surface until it's a 1/4 inch thick. Cut 20 rounds from the dough with the 2 1/2 inch cookie cutter. Then cover with plastic wrap for 15 minutes.
• Step 7: Heat oil Heat the oil in a saucepan until it reaches 370 degrees Fahrenheit on your deep frying thermometer.
• TIP: Substitute olive oil instead of vegetable oil for a more traditional and healthier version.
• Step 8: Fry dough Fry the dough rounds, 4 at a time, for about 40 seconds. Transfer them to a paper towel using a slotted spoon.
• Step 9: Coat and fill Dredge the doughnuts in sugar to coat them, and make a hole in the side of each with the pastry tip. Use the pastry bag and tip to fill them with jelly. Have a happy Hanukkah and enjoy this delicious Jewish holiday treat.
• FACT: Hanukkah begins on the 25th day of the month of Kislev on the Hebrew calendar, which corresponds with late November or December on the Western calendar.

You Will Need

• 2 tbsp. unsalted butter
• 1/2 c. warm water
• 1/4 c. plus 1 tsp. sugar
• plus more for dredging
• 2 tbsp. active dry yeast
• 2 1/2 c. flour
• 2 large eggs
• 2 tsp. salt
• 1/2 tsp. nutmeg
• 3 c. vegetable oil
• 1 c. seedless raspberry jelly
• Rolling pin
• 2 1/2-in. cookie cutter
• Deep frying thermometer
• Pastry bag with #4 tip
• 3 c. olive oil (optional)