Hanukkah Jelly Donuts

Hanukkah Jelly Donuts

1. 2 cups water
2. 1 cup unsalted butter
3. ¾ teaspoon salt
4. 2 ½ cups all-purpose flour
5. 8 eggs
6. 1 teaspoon vanilla
7. Corn or canola oil
8. 1 jar jam (flavor is your choice)
9. Powdered sugar or granulated sugar, garnish

1. In a saucepan bring the water, butter and salt to a rolling boil.
2. Remove from the heat and dump in all of the flour and quickly stir till a ball forms.
3. Put the saucepan back onto the burner and continue stirring for 1 minute or until the pastry dough pulls away from the sides of the pan.
4. Remove from the heat and let the dough rest for 10 minutes before transferring to the bowl of a stand mixer. 
5. Use the paddle attachment and mix in the eggs one at a time.
6. Once all of the eggs have been added scrape the sides and beat for 1 minute.
7. Now, the dough is ready for frying.

To fry the donuts:

1. Fill a large stockpot half way with oil and heat oil till it reaches 375 degrees.
2. Carefully drop the dough into the hot oil using a small cookie scoop or tablespoon.
3. Cook for 6 minutes making sure to turn the donuts over so they easily brown on all sides.
4. Once the donuts are done, transfer to a paper towel lined baking sheet to cool.
5. Spoon the jelly into a ziplock bag or pastry bag with a large tip in the end (for easy inserting into donut).
6. Put the tip into the warm donut and squeeze to fill.
7. Once the donuts are all filled sprinkle with powdered sugar or granulated sugar over the top.
8. Serve warm!

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