Classic sandwich flavour in a sufganiyah

There was a time in most North American schools, workplaces and communal events when peanuts were commonly found in lunches, snacks and available as sports game concessions. But recently adopted policies have restricted the consumption and sale of the protein-filled legume.

Nevertheless, sufganiyot (jelly dougnut) makers in New York have kept the lunch staple of peanut butter and jelly alive in the festive Chanukah treat.  

The recipe published by Shannon Sara of the Nosher, which inspired this post, provides step-by-step directions, along with measured quantities for each ingredient and suggestions for substitutions if needed. 

Have a look and nosh away.