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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 24 |
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A favorite of my Long Island Jewish friends! Ingredients:
21/2 tsp active dry yeast |
1/4 cup granulated sugar, divided |
3/4 cup warm milk (110°f) |
21/2 cups flour |
2 large egg yolks |
1/4 tsp salt |
1 tsp ground nutmeg |
2 tbs butter, softened |
1/2 cup drained cottage cheese |
1 large egg |
3 tbs granulated sugar |
preserves of the type you prefer (i like raspberry) |
1 tsp vanilla extract |
vegetable oil |
powdered sugar |
Directions:
1. Dissolve the yeast and 2 Tablespoons sugar in the warm milk.
2. Sift flour into a large bowl; make a well in the center and add 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 15-20 minutes.
4. In a medium bowl, combine cottage cheese, egg, 3 Tablespoons 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 preserves into the other half.
6. In a heavy pot, pour in oil to about the 21/2-inch mark. Heat to 375°F. Drop doughnuts into the oil, turning when browned. Drain on paper towels and roll in powdered sugar.
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