It’s a holiday tradition to commemorate the miracle of Hanukkah with jelly-filled donuts fried in oil — known in Hebrew as sufganiyot. Give your donuts a tempting twist with lime zest in the dough and sweet raspberry preserves for the filling.
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Instant yeast differs from active dry yeast as it does not need to be dissolved in warm water before using, it can be combined directly with the flour and other dry ingredients in the recipe.
The oil temperature will drop when the dough rounds are added to the hot oil. The oil temperature should be maintained at 350° to 355°. If the temperature is above 355°, the donuts will not cook properly; if the temperature drops below 350°, the donuts will absorb too much oil.
Donuts are best served fresh and slightly warm. If serving the next day, store donuts in a paper pastry box or paper bag and warm donuts slightly in the microwave for 20 seconds, until slightly warm and dust with additional powdered sugar.