Best 15 Sufganiyot Recipes

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
• Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
• On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
• In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
• Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

SUFGANIYOT

Steps:

• In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.

SUFGANIYOT (JELLY DOUGHNUTS)

Steps:

• In a small bowl, whisk the 1 tsp sugar into the warm water until dissolved. Whisk in the yeast until dissolved. Set aside to proof. The mixture will get foamy. If your kitchen is warm, the mixture may foam quickly-watch it to make sure it doesn't overflow the bowl.
• In a medium bowl, mix together the all-purpose flour, salt, xanthan gum, baking powder, and 1/4 cup/50 g of the sugar.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the egg, butter, and yeast mixture on low speed for a few seconds to combine. Add the flour mixture and beat for a few seconds to combine. Increase the speed to high and beat for 3 minutes longer.
• Grease a large bowl with oil. Scrape the dough into the oiled bowl and cover with plastic wrap. Let the dough stand in a warm, draft-free place until nearly double in bulk, about 1 hour.
• Liberally dust your rolling surface with tapioca flour. Line two cookie sheets with waxed paper. These will be your holding trays for the cut dough. Place the dough on the floured surface and dust with tapioca flour. Gently roll the dough to about 1/8 in/6 mm thick. With a 2 1/4-in/5.75-cm cookie cutter, cut out as many rounds as possible, dipping the cutter into tapioca flour before each cut. With a spatula dipped in tapioca flour, scoop up the rounds and place on the prepared sheets, spacing them at least 1 in/2.5 cm apart. Flour your hands with tapioca flour, gather the remaining dough, and squish it a few times to smooth it out, then repeat the process until all the dough is used. Try to do this in as few batches as you can. It's fine if some of the last cut rounds have some folds. You should aim for 40 rounds (you need an even amount).
• Using a pastry brush, brush off as much tapioca flour as you can from the cut rounds. Place 1/4 tsp jam in the center of half of the rounds. With a finger dipped in water, moisten the dough around the jam. Set a plain round on top of each jam-covered round. Press around the edges to seal, then push the edges toward the center so each doughnut is fat and fluffy. You may also want to bring the cookie cutter down around the perimeter of each doughnut to cut off any extra dough sticking out from the circle and to further seal the sides. Let the doughnuts stand in a warm, draft-free place until they are puffy and about double in bulk, about 1 hour.
• About 30 minutes before the doughnuts have risen fully, pour 3 to 4 in/7.5 to 10 cm of oil into a deep, heavy-bottomed 2-qt/2-L saucepan. Heat over medium-high heat until the oil reaches 375°F/190°C on a candy thermometer. Have ready one or two platters lined with paper towels.
• Using the spatula, carefully lower the doughnuts into the hot oil. Cook only as many doughnuts as will fit comfortably in your pan, allowing some space between them so that they can fry all the way around. As you place the doughnuts in the oil, the oil will start to foam-this means that the doughnuts are cooking. Fry the doughnuts until brown on one side, about 40 seconds, then turn and fry until the doughnuts are brown on the second side, and puffed and golden, about 20 seconds. With tongs, remove the doughnuts from the oil and place on the paper towels to drain. Allow the oil to return to 375°F/190°C, and repeat until all the doughnuts are fried. Be sure to monitor the oil so that the temperature remains constant; you may need to adjust the heat as you fry each batch. You don't want the oil to go above 380°F/193°C, because the doughnuts will burn before they are cooked through.
• Set a wire rack over a cookie sheet. Place the remaining 1/2 cup/100 g sugar in a bowl. Gently roll each warm doughnut in the sugar until coated. Set on the rack to cool completely.
• Doughnuts made with yeasted dough are best eaten the day they are fried. Only make as many as you plan to eat that day. The dough may be stored in the refrigerator for up to 2 days.

SUFGANIYOT

Steps:

• In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
• Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
• Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/8 inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 (2-inch) rounds, dipping cutter in flour as needed to prevent sticking. Reroll scraps; cut out about 16 more rounds.
• Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
• Heat a few inches of oil in a large, heavy pot until it reaches 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 or 5, carefully slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute (doughnuts will fry very quickly and puff up). Using a slotted spoon, transfer doughnuts to paper towels to drain.
• Place remaining 1/2 cup sugar in a medium bowl.While doughnuts are still hot, dip them in sugar, turning to coat. Serve immediately.

SUFGANIYOT (HANUKKAH JELLY DOUGHNUTS)

Steps:

• Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.
• Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, and the remaining 2 tablespoons sugar. Knead well, about 5 minutes, working the butter or margarine into the dough and kneading until the dough is elastic. You can also use a food processor fitted with the steel blade to do this, processing about 2 minutes.
• Put the dough on a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.
• Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch thickness. using a 2-inch cookie cutter or floured drinking glass, cut out circles. Let the dough circles rise 15 minutes or more.
• With your hands, gently form the dough circles into balls.
• Pour 2-inches of oil into a heavy pot and heat until very hot, about 375 degrees.
• Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a few minutes, to crisp on the other side. Drain on paper towels.
• Using a turkey baster, a pastry bag, or an injector, inject a teaspoon of jam into each doughnut. Then roll all of them in granulated sugar and serve immediately. You can make larger sufganiyot if you like.

SUFGANIYOT

Steps:

• Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
• Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
• Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
• Adult: Roll out the dough to a thickness of 1/8 inch.
• Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
• Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
• Child: Roll the doughnuts in sugar.

CRANBERRY CREAM CHEESE STUFFED SUFGANIYOT

Steps:

• In a large heavy-bottom pot or Dutch oven, heat 2 inches of oil to 350 degrees F.
• While the oil is heating, set out your dough. Separate the dough into 8 rounds. You can either keep the rounds of dough as they come or roll out the dough into a big sheet and cut out your own circles. (I like doing this if the biscuits are really big.) If doing the latter, it will be easier to roll out the dough if it's close to room temperature.
• Gently add the dough rounds to the preheated oil and fry the donuts on both sides until golden brown and cooked through, about 2 minutes per side. Remove the donuts with a slotted spoon to a paper towel or a sheet pan lined with a wire rack to drain excess oil.
• Meanwhile, combine the cream cheese and cranberry sauce until well combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Insert the tip into the top and center of the donut and pipe a small amount, letting a little bit come out the top. Dust with powdered sugar. Serve!

EASY QUICK SUFGANIYOT, JELLY DONUTS

Steps:

• Mix the yeast, 2 tablespoons warm water and sugar in a small bowl, and leave to stand till bubbly.
• Sift the flour and salt into a bowl.
• Rub the butter or margarine into the flour (the kids will LOVE doing this).
• Make a well in the flour mixture (I always skip this part) and add the yeast mixture, the beaten egg and just enough of the warm milk/water to make a soft dough.
• Beat well and kneed for 5 minutes on a floured board.
• Divide into 12 pieces (If you prefer an American vs. dainty British size, divide into 9).
• Kneed each piece and place apart on a greased and floured tin (or a sheet of foil, or your mixing bowl!).
• Brush with water and place in (or cover with) a greased plastic bag.
• Leave until they have doubled in size (about 45 minutes to an hour) (perfect timing to light, and sit by, the menorah).
• Fry in oil that is not too hot 350F-360F, (huh? I don't own a kitchen thermometer! But it's hot enough when a TINY droplet of water skims across the surface. I use enough oil to cover 1/3 of the sufganiyot) turning over once to brown both sides, about 3 minutes.
• Drain on absorbent paper.
• When cool enough to handle, but not to cool, insert the jelly in the middle. I use one teaspoon (5 ml) and put it in with a syringe. (You can alternatively use the handle of a spoon to make a hole in the side of the doughnut and spoon in the jelly, or put the jelly in a little baggie, make a hole in the corner and squeeze it into the hole.).
• Sprinkle on confectioners sugar. (and go return the store-bought doughnuts. They just won't pass muster after you taste these!).

GLUTEN-FREE SUFGANIYOT - JELLY DONUTS FOR CHANUKAH

Steps:

• Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
• Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
• Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
• Heat 2 inches of canola oil until very hot (375 degrees F).
• Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
• Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
• Serve while warm.

SUFGANIYOT WITH DULCE DE LECHE WHIPPED CREAM FILLING AND CHOCOLATE DRIZZLE

Steps:

• Make Sufganiyot. In large bowl, stir warm water, yeast and a pinch of the granulated sugar until yeast dissolves; let stand a few minutes until yeast bubbles. (If yeast doesn't bubble, throw out mixture and start over.) Stir in remaining granulated sugar, 2 1/2 cups of the flour, the salt, cinnamon, warm milk, oil and eggs until well mixed. Gradually stir in more flour until dough is firm and smooth.
• Lightly grease large bowl with oil or cooking spray; place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size.
• Gently punch down dough; divide in half. Roll out each half to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter or drinking glass, cut out 30 circles, pressing together and rerolling dough scraps as necessary. Place circles on greased cookie sheet to rest, covering circles with a kitchen towel while oil for frying is heating up, 15 to 30 minutes.
• In Dutch oven, heat 3 to 4 inches oil to 375°F. Fry sufganiyot, 4 or 5 at a time, in hot oil about 2 to 3 minutes on each side or until browned and cooked through to the center. Drain on a plate covered with paper towels. Cool at least 10 minutes before filling.
• Meanwhile, make Dulce de Leche Whipped Cream. In chilled large bowl, beat whipping cream with electric mixer on high speed until starting to thicken. Gradually add powdered sugar, then vanilla, beating until thick. Beat in dulce de leche, 1 tablespoon at a time, until completely incorporated, then until stiff peaks form. Refrigerate until ready to use.
• On sheet of waxed paper, arrange cooled sufganiyot in single layer. Using the end of a wooden spoon, poke a hole through the side of each to within 1/2 inch of opposite edge (be careful not to break through completely). In decorating bag fitted with round tip (1/4- to 3/4-inch wide), place whipped cream mixture; pipe 1 to 2 tablespoons into each sufganiyot.
• In small resealable food-storage plastic bag, place chocolate chips and shortening; reseal bag. Microwave on High, stopping to squeeze bag every 30 seconds, until chips are melted and smooth. Cut very small opening in bottom corner of bag; pipe melted chocolate mixture over sufganiyot. Let stand until set, about 15 minutes. Serve immediately.

ORANGE-SCENTED JELLY DOUGHNUTS (SUFGANIYOT)

Steps:

• Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.
• In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well. With mixer running, gradually add flour. Mix until dough is soft, smooth and elastic, adding flour if dough seems very sticky, 3 to 5 minutes. Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky, but will firm up in refrigerator. Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.
• On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place 30 minutes.
• In a heavy pot, heat 3 inches of oil to 365 degrees; when hot enough, a small piece of dough will brown on bottom in 30 seconds. If too hot, doughnuts will brown outside before cooking through. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and dust with sugar while still warm. Let oil come back to 365 degrees between batches.
• If you have a pastry bag, fit with a small round tip and spoon jam into bag. When doughnuts are cool enough to handle, use tip of bag (or pointed tip of a serrated knife) to make a hole in bottom of doughnut. Squeeze or use a small spoon to nudge 1/2 teaspoon jam into hole. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.

HAZELNUT SPREAD-FILLED SUFGANIYOT RECIPE - (4.3/5)

Steps:

• In bowl of electric stand mixer, place yeast, warm milk and melted butter; mix well with spoon until yeast dissolves. Add 1 cup of the flour, the granulated sugar, salt, cinnamon, nutmeg, vanilla, and 2 eggs to yeast mixture. With paddle attachment, mix on low speed until well blended. Replace paddle attachment with dough hook; add remaining flour. Mix on low speed until dough comes together, then on medium speed until dough is smooth, elastic and pulls away cleanly from sides of bowl. Spray large bowl with cooking spray. Form dough into ball; place in bowl. Cover with plastic wrap and refrigerate about 8 hours or overnight. Remove dough from refrigerator and allow to come to room temperature, about 1 hour. On lightly floured work surface, roll dough to 1/4 to 1/2-inch thickness. Using 2-inch round cookie cutter or small juice glass, cut out 16 circles, pressing together and rerolling dough scraps as necessary. Line cookie sheet with cooking parchment paper. On centers of 8 of the circles, spoon 1/2 teaspoon hazelnut spread; lightly brush beaten egg around edge of circles. Top with remaining circles, lightly pressing edges together. Place sufganiots on cookie sheet; cover with plastic wrap and let rest 30 minutes. In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry sufganoits, 3 or 4 at a time, do not overcrowd the oil, in hot oil 1 to 2 minutes on each side or until golden brown. Drain on cooling rack placed over cookie sheet or paper towels. In large bowl, place powdered sugar; roll sufganiots in powdered sugar; cool at least 15 minutes. Re-roll in powdered sugar before serving.

SUFGANIYOT, ISRAELI JELLY DONUTS RECIPE RECIPE - (4.6/5)

Steps:

• Place the flour, granulated sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk, then mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes. Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about a 1/2-inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2-inch thick, about 30 minutes. Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot, and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside. Using a flat spatula (don't use your hands-this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. If air bubbles appear in the doughnuts, pierce with the tip of a paring knife. Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds. When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.

SUFGANIYOT WITH DULCE DE LECHE WHIPPED CREAM FILLING & CHOCOLATE DRIZZLE RECIPE - (4.4/5)

Steps:

• SUFGANIYOT: In large bowl, stir warm water, yeast, and a pinch of the granulated sugar until yeast dissolves; let stand a few minutes until yeast bubbles. If yeast doesn't bubble, throw out mixture and start over. Stir in remaining 1/3 cup of granulated sugar, 2 1/2 cups of the flour, the salt, cinnamon, warm milk, oil, and eggs until well mixed. Gradually stir in more flour until dough is firm and smooth. Lightly grease large bowl with oil or cooking spray; place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Gently punch down dough; divide in half. Roll out each half to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter or drinking glass, cut out 30 circles, pressing together and rerolling dough scraps as necessary. Place circles on greased cookie sheet to rest, covering circles with a kitchen towel while oil for frying is heating up, 15 to 30 minutes. In Dutch oven, heat 3 to 4 inches oil to 375°F. Fry sufganiyot, 4 or 5 at a time, in hot oil about 2 to 3 minutes on each side or until browned and cooked through to the center. Drain on a plate covered with paper towels. Cool at least 10 minutes before filling. Meanwhile, make Dulce de Leche Whipped Cream. In chilled large bowl, beat whipping cream with electric mixer on high speed until starting to thicken. Gradually add powdered sugar, then vanilla, beating until thick. Beat in dulce de leche, 1 tablespoon at a time, until completely incorporated, then until stiff peaks form. Refrigerate until ready to use. On sheet of waxed paper, arrange cooled sufganiyot in single layer. Using the end of a wooden spoon, poke a hole through the side of each to within 1/2 inch of opposite edge, be careful not to break through completely. In decorating bag fitted with round tip (1/4- to 3/4-inch wide), place whipped cream mixture; pipe 1 to 2 tablespoons into each sufganiyot. In small resealable food-storage plastic bag, place chocolate chips and shortening; reseal bag. Microwave on high, stopping to squeeze bag every 30 seconds, until chips are melted and smooth. Cut very small opening in bottom corner of bag; pipe melted chocolate mixture over sufganiyot. Let stand until set, about 15 minutes. Serve immediately.

SUFGANIYOT

Steps:

• Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.
• Form the dough into balls with a 2-inch diameter.
• Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.