sufganiot

Ingredients

• Servings: 24
• 2 1/2 teaspoons active dry yeast
• 1/4 cup 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 sugar
• 1 teaspoon vanilla extract
• 4 cups vegetable oil for frying
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• dissolve the yeast and 2 tablespoons 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 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 sugar, and vanilla. beat until well combined.
• form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds.
• 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 in batches, turning when browned. drain on paper towels and roll in confectioners' sugar.