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Sufganiot recipe

24 servings

Ingredients:

2 1/2 teaspoons active dry yeast

1/4 cup white sugar

3/4 cup warm milk (110 degrees F/45 degrees C)

2 1/2 cups all-purpose flour

2 egg yolks

1/4 teaspoon salt

1 teaspoon ground nutmeg

2 tablespoons butter, softened

1/2 cup drained cottage cheese

1 egg

2 tablespoons white sugar

1 teaspoon vanilla extract

2 cups vegetable oil

1/2 cup confectioners' sugar

Instructions:

Dissolve the yeast and 2 tablespoons white sugar in the warm milk.

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.

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.

In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar and vanilla.

Beat until well combined.

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.

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.