In a large bowl, place flour, yogurt, vanilla sugar and eggs.

Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let rest for 15 to 20 minutes.

Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.

When dough is ready, uncover oil and raise heat to high.

Scoop out a tablespoonful of batter and drop in oil. Don't make the doughnuts too big, so they can cook through.

You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, after 30 seconds to 1 minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.

Remove doughnuts and let cool on paper towel-lined plates. Repeat previous 2 steps with remaining batter.

Fill a squeeze bottle with jelly and inject a little into each doughnut.

Roll each doughnut in confectioners' sugar. Or, shake 3 doughnuts at a time in a paper bag filled with confectioners' sugar.

Browse through all our Chanukah Doughnuts. 

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW!