Jelly doughnuts, also known as sufganiyot, have become a classic Hanukkah treat, one of a number of foods fried in oil that are popular on the holiday ( latkes, or potato pancakes , are another).
¼ teaspoon ground nutmeg, mace or cinnamon1 teaspoon ground cinnamonIn a large bowl or the bowl of a standing mixer, add the warm milk, then sprinkle the yeast over the milk. Using an electric mixer, or the dough hook for a standing mixer, stir to dissolve and allow it to sit until it gets foamy, about 10 minutes. Add the butter, salt and sugar, and stir or blend to combine. Blend in the egg and egg yolk, then beat in 2 cups of the flour.
Clean and re-flour your work surface. Turn the dough onto the floured surface and roll it out with a floured rolling pin to a ½-inch thickness.With a 3-inch biscuit or cookie cutter, cut as many rounds as you can, minimizing the space between each round. Gather the scraps, let them sit for another 15 minutes, then roll the dough out again, and cut as many more circles as possible.
About 15 minutes before you are going to fry the doughnuts, place paper towels on a clean surface. Make the sugar coating: In a shallow bowl, mix together the 1 cup sugar with the cinnamon. And pour at least 2 inches of oil into a deep skillet or pan. Heat to 375° F over medium heat. Use a spatula to transfer two or three doughnuts into the pan. They will rise and bob on the surface; fry for about 1 minute, until golden brown on the underside, then flip them and cook until the second side is golden brown, another 1 to 2 minutes. You can occasionally gently press the doughnuts down into the oil to cook the sides evenly. Remove the doughnuts, allowing excess oil to drain back into the pan, and let them rest for a minute on the paper towels.
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