WATCH: Chef Alon from Alon's Bakery teaches you how to make sufganiyot for Hanukkah

Ingredients

• 500 g all-purpose flour
• 50 g sugar
• 7 g instant dry yeast
• 130 g milk (warmed)
• 5 egg yolks
• 130 g butter (softened)
• 1 tsp vanilla
• ½ lemon zest

Method

• Mix ½ cup of the flour with yeast and 1 tsp of sugar. Add in ½ cup warm milk and mix well. Cover and let sit for 15 minutes.
• Mix in all additional ingredients to make a soft dough. Continue working the dough until elastic and non-sticky.
• Cover and place in warm area for one hour or until doubled in size
• Cut dough into small, 1.5 oz. pieces and roll to ½ inch thickness. Use a round cutter to make circles. Place on a clean towel and cover with plastic wrap or a towel to let proof until dough is lightweight.
• Heat oil to 350 degrees and carefully place each Sufganiyot into the oil. Fry for two minutes on each side, flipping with a spoon. When done, place on paper towel.
• Let cool for five minutes before using your favorite filling. A traditional filling is a prune jam, but most prefer raspberry jam. At Alon's Bakery & Market, we offer dulce de leche, custard and Nutella. When done, dust with powdered sugar and serve.