Hooray for Hanukkah!

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead for about 8 minutes, until dough is smooth, soft, and bounces back when poked with a finger, (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

Punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls

Heat oil in medium saucepan over medium heat until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds at a time into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet.

To fill, make a small opening and spoon in jam or jelly. Roll in sugar while warm.

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