Sufganiyot?!?!?!?!?!

This year is all about trying new things and having unique experiences. Although this is something I certainly could have done back at home, I decided this would be a good time and place to try making sufganiyot from scratch. And so I woke up bright and early Friday morning at eleven and spent the rest of the day making the dough and frying sufganiyot, (with a brief break half way through to allow the dough to rise during which time I made a quick batch of my zatar schnitzel for the pot luck dinner our entire Year Course section would be having that night.)

A few setbacks/highlights of the process:
- discovering I had bought a different type of yeast than what was called for in the recipe
- spending the next 1/2 hour researching online how to properly use the type of yeast I bought and how much of the new kind of yeast should be used
- finding a warm place to let the dough rise (I eventually settles on using the floor next to the space heater in one of the bedrooms)
- trying to figure what I did wrong and why the dough was so sticky
- filling up a pot of oil and waiting for it to boil
- plopping the first blob of dough into the oil
- soon after realizing that first blob was way to big and the inside would never cook
- one of my roommates remembering a trick to place the dough in small flat disks and allowing it to expand in the oil
- another roommate suggesting coating it in sugar and cinammon
- taking the first bite and knowing it was all worth it
- all of us helping to make room on the plate for the next batch by eating them while they were still mouthwateringly hot
- most importantly.... not having any leftovers even the batch made enough servings for more than twice the number of girls in our apartment

HAPPY HANUKAH EVERYONE!!!!