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  Sufganiot (Jelly Donuts) ~ Recipe This classic Jewish pastry is the inspiration for the jelly donuts found all over the country. Sufganiot (Jelly Donuts) 2 cups (500 ml) plus 2 Tbs (30 ml) sifted flour 2 Eggs 1/2 tsp (10 ml) salt 1/4 cup (60 ml) sugar 1/2 cup (125 ml) vegetable oil 1 1/4 oz (7 g) packet dry yeast 1/2 tsp (2 ml) vanilla extract 2 cups (500 ml) lukewarm water (110F, 40C) 1/4 cup Cognac Vegetable oil for frying Jam of your choice Powdered (confectioner's) sugar Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about 1/2 inch (1 cm), cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil unti...