Ingredients:

*1/2 Cup margarine

*1 Cup flour

*1 tablespoon sugar

*4 Eggs

*2 Quarts vegetable oil for frying

*12 oz Fruit preserves

*1/4 cup Confectioners’ sugar

Mode of Preparation:

1. Place margarine and 1 cup water in a small saucepan over medium-high heat. Bring to a boil.

2. Stir in flour and sugar.

3. Cook, stirring vigorously, just until mixture forms a ball.

4. Remove from heat.

5. Carefully drop batter by slightly rounded tablespoons into hot oil.

6. Fry until puffed and golden brown on all sides, about 2 minutes.

7. Using a slotted spoon, remove from oil and drain on paper towels. Cool completely.

8. Fill a pastry bag, fitted with a filling tip, with preserves. Insert tip into each doughnut and squeeze about ½ tablespoon of filling into each.

9. Dust with confectioners’ sugar and serve.

10. Sufganiyot do not store well, so are best eaten the day they are made.