I always add 1 or 2 teaspoons of citric acid (sour salt) to my latkes. It keeps the potatoes from turning an ugly grey inside! Here's my sufganiot recipe ... guaranteed delicious! SUFGANIOT (JELLY DONUTS) INGREDIENTS: 5 cups King Arthur all-purpose flour 1 package dry yeast 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/3 cup granulated sugar 1-1/2 teaspoons kosher salt 1 stick softened butter 3 eggs 1-1/4 cups milk, warmed 1 teaspoon vanilla red raspberry (or other) jelly confectioners sugar cooking oil – for deep frying In a medium-size bowl, mix the flour, yeast, cinnamon, and nutmeg together. Set aside. Using a stand mixer, cream the sugar, salt, and butter together. Add the eggs, one at a time, blending well. Add the warm milk and vanilla. Continue mixing. Add the flour mixture gradually to the creamed ingredients, to form a smooth dough of medium consistency. Brush dough with cooking oil. Cover and set in a warm place to rise until doubled in bulk. Punch the dough down. Place it on a lightly floured board and form into a tight roll about one inch in diameter. Slice into 16 equal slices. Place them on a flour-dusted pan. Cover with plastic wrap or aluminum foil and set in a warm place to rise again. Deep fry 4–6 at a time in medium-hot oil until light brown. Drain on paper towels. When the sufganiot are completely cool, squeeze jelly into them with a pastry bag or cookie press by inserting the tip of the tube into the side of each sufganiah. Sift confectioners sugar over the completed sufganiot. Thanks, David - I'm printing this out. Hope to get a chance to try them soon! PJH

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