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Prep Time: 80 Minutes Cook Time: 30 Minutes |
Ready In: 110 Minutes Servings: 24 |
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Sufganiot (doughnuts) filled with sweet cheese or preserves. Perfect for Hanukkah. For a change from cheese-filled suphganiot, inject some with teaspoons of jam. 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 |
4 cups vegetable oil for frying |
1/2 cup confectioners' sugar |
Directions:
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 each of the rounds.
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 in batches, turning when browned. Drain on paper towels and roll in confectioners' sugar.
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