User post: Festival of Lights—and jelly donuts too!

I'm about as Jewish as I am a super model, but the Mr.'s mother is Jewish. Technically my girls are not because their mama is not Jewish, but always one to buck authority, I say they have as much right to their father's heritage as they do to my Italian one.

I especially love preparing meals for the Jewish holidays, since food is very symbolic. Last week, while listening to NPR, I overheard an interview about a family that emigrated from Russia. Their first Thanksgiving here was perplexing, because they wanted to know why turkey was customary. In Judaism, almost every food on the holiday table has significance. Apples and honey are served during Rosh Hashanah for hopes of a sweet new year. Leavening agents are forbidden during Passover because there was no time to wait for the dough to rise when the Jews were freed from slavery and made their exodus from Egypt.

Hanukkah, which starts this evening, celebrates a miracle. Like history in every religion, there was much bloodshed that led up to the event, so here's the brief story of why this is called the fesitval of lights. In an attempt to purify the Temple after having been desecrated by the Greeks, it was necessary to burn ritual oil in the menorah for eight nights, yet there was only enough left for one. The menorah was lit anyway, and to everyone's surprise it continued to burn for the entire eight days.

So what does any of this have to with latkes, let alone jelly doughnuts? The importance is really in the cooking method. To celebrate the miracle of that oil lasting eight days, preparing dishes fried in oil are customary. This is one recipe you'll want to keep making well beyond the next eight days.

Mini Jelly Doughnuts
Inspired by Lara Ferroni's recipe for raised doughnuts
Makes 8 to 10

1 teaspoon of active dry yeast
1/3 cup milk, heated to 110ºF
1 large egg yolk (save white for later use)
1/2 teaspoon vanilla extract
1 cup (135 grams) bread flour
2 teaspoons superfine sugar
1/8 teaspoon salt
1 1/2 tablespoons (17 grams) butter, softened
Vegetable oil for frying
Granulated or Confectioner's sugar, to coat (optional)
1/2 cup seedless raspberry jam

In a medium-sized deep bowl, combine the yeast and milk. Stir in half the flour. Using your Cuisinart hand mixer, beat in the egg yolk and vanilla until just mixed, 15 to 30 seconds. Add the remaining flour, sugar and salt, and beat until just mixed, about 30 seconds. Add the butter and beat incorporated and dough is smooth, about 15 seconds.

Cover bowl and let sit in a warm draft-free place until doubled in volume, about 30 minutes. Gently press dough down, cover and place in refrigerator for 1 hour.

Line a baking sheet with a non-terry cloth towel. On a lightly floured surface, roll the dough out until 1/2-inch thick. Using a 2 1/2-inch biscuit cutter, cut circles-you should have between 8 and 10, including re-rolling the scraps once. Place the doughnuts on the tray and cover gently with another non-terry cloth towel. Place in a warm, draft-free place until doubled in volume, about 20 minutes.

Meanwhile, fill a 4-quart pot with 2-inches of vegetable oil. Heat to 360ºF, using a deep-fat fryer thermometer to test the temperature. Add 2 to 3 doughnuts at a time, and fry for 1 to 2 minutes per side. Place on a paper-towel lined dish to drain. Repeat with remaining doughnuts.

While doughnuts are still slightly warm, roll them in some granulated sugar, if desired (if using Confectioner's sugar, wait until they are filled to sprinkle it over them). Fill a pastry fitted with a wide round tip with the jam. Insert the tip into one side of the doughnut and fill. Repeat with remaining doughnuts. Best served same day they are made.

Visit my blog In Jennie's Kitchen for more easy-to-make recipes.