| Sufganiot |
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| Makes 24 servings |
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Ingredients |
| 2 1/2 teaspoons |
10 g |
active dry yeast |
| 1/4 cup |
50 g |
white sugar |
| 3/4 cup |
180 ml |
warm milk |
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(110 degrees F/45 degrees C) |
| 2 1/2 cups |
310 g |
all-purpose flour |
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2 egg yolks |
| 1/4 teaspoon |
2 g |
salt |
| 1 teaspoon |
3 g |
ground nutmeg |
| 2 tablespoons |
28 g |
butter, softened |
| 1/2 cup |
110 g |
drained cottage cheese |
|
|
1 egg |
| 1/2 cup |
25 g |
white sugar |
| 1 teaspoon |
5 ml |
vanilla extract |
| 2 cups |
475 ml |
vegetable oil |
| 1/2 cup |
60 g |
confectioners' sugar |
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Directions
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1 Dissolve the yeast and 2 tablespoons white sugar in the warm milk.
2 Sift flour into a large bowl, make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator.
3 Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2 inch rounds. Cover and let rise for about 15 to 20 minutes.
4 In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar and vanilla. Beat until well combined.
5 Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into half of the rounds and 2 teaspoons of preserves into the other half.
6 In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil, turning when browned. Drain on paper towels and roll in confectioners' sugar.
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