Although they don’t carry the Hanukkah tradition of foods fried in oil, baked sufganiyot can be a healthier alternative to deep fried ones:

Ingredients:

• 2 packages dry yeast (about 35 grams of fresh, or 2 scant Tablespoons
• 1/4 cup warm water
• 1-1/2 cups milk, scalded and cooled
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1/4 teaspoon cinnamon (optional)
• 2 eggs
• 1/3 cup shortening
• 4-1/2 cups flour
• Jelly (if desired)
• Cinnamon sugar or powdered sugar (if desired)

In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice, eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50 to 60 minutes).

Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle.

With floured, stockinet-covered rolling pin, gently roll dough about ½ inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).

Heat oven to 420° F. Bake 8 to 10 minutes or until golden. Immediately brush with melted margarine or butter and shake in cinnamon sugar or powdered sugar.  Jelly can optionally be injected with a pastry injector.