Sufganiot recipe
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Ingredients
- 2 ½ teaspoons active dry yeast ¼ cup white sugar ¾ cup warm milk (110 degrees F/45 degrees C) 2 ½ cups all-purpose flour 2 egg yolks ¼ teaspoon salt 1 teaspoon ground nutmeg 2 tablespoons butter, softened ½ cup drained cottage cheese 1 egg 2 tablespoons white sugar 1 teaspoon vanilla extract 4 cups vegetable oil for frying ½ cup confectioners' sugar
Nutrition Info
- 420.2 caloriescarbohydrate: 16.3 gcholesterol: 28.7 mgfat: 38.8 gfiber: 0.5 gprotein: 2.8 gsaturatedFat: 5.8 gservingSize: -sodium: 57.3 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Sufganiot
Directions
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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 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.