This spiced version of the traditional Hanukkah donut is sure to please -- great hot from the fryer, but can be made ahead.

Preparation time: 1 hour

Rising time: 1 hour 45 minutes

Frying time: 2 minutes

Sufganiyot
3/4	C	Milk or non-dairy liquid creamer
1/4	C	Land O Lakes butter or margarine
2	(1/4 oz) pkgs	Active dry yeast
1/2	C	Warm water (105 to 115 degrees F)
4 1/4 to 4 3/4	C	All-purpose flour
1/2	C	Firmly packed brown sugar
2		Eggs
1	tsp	Salt
1	tsp	Cinnamon
1	tsp	Ground nutmeg
1/2	C	Jelly or preserves (plum, apricot or raspberry)
1 to 2		Egg whites, beaten
		Vegetable oil
		Powdered sugar or glaze (see below)

• In 1-quart saucepan heat milk over medium heat until just comes to a boil (5 to 7 minutes); stir in butter until melted. Cool to warm (105 to 115 degrees F).
• In large bowl dissolve yeast in warm water. Add cooled milk mixture, 2 1/2 cups flour and sugar. Beat by hand until smooth. Stir in eggs, salt, cinnamon and nutmeg. Stir in enough remaining flour to form soft, but manageable, dough.
• Turn dough onto lightly floured surface, sprinkling additional flour on dough if needed to prevent dough from sticking to hands (dough should be softer than bread dough). Knead lightly 2 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1 hour). Dough is ready if indentation remains when touched.
• Punch down dough. On lightly floured surface roll dough to 1/4-inch thickness. With lightly floured 3-inch round cookie cutter cut out rounds.
• Put 1/2 teaspoon jelly in center of half of rounds. Brush edges with egg white; top with remaining plain rounds, sealing edges well. Place on greased cookie sheet. Cover; let rise until nearly double in size (about 45 minutes).
• Heat 3 inches oil in deep fat fryer or Dutch oven to 360 to 375 degrees F. Place donuts, no more than 3 at a time, into hot oil. Fry, turning once, until golden brown (2 minutes). Drain well on paper towels. Sprinkle with powdered sugar or cool and dip in glaze.

  Yield: 1 dozen

  TIP: The temperature of the oil is very important when frying donuts. Use a thermometer to reach and maintain the proper temperature.

Glaze
2	C	Powdered sugar
1/3	C	Hot water
2	tsp	Jelly or preserves (plum, apricot or raspberry)

• In medium bowl stir together all glaze ingredients until smooth. Dip donuts into glaze; place on cooling rack to set.

  TIP: If glaze thickens, stir in 1 to 2 teaspoons hot water.