Sufganiot (doughnuts) filled with sweet cheese or preserves. Perfect for Hanukkah. For a change from cheese-filled suphganiot, inject some with teaspoons of jam.
Original recipe makes 24 doughnuts
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
2 tablespoons white sugar
1 teaspoon vanilla extract
4 cups vegetable oil for frying
1/2 cup confectioners’ sugar
1 day 1 hr 20 mins
1 day 1 hr 50 mins
- 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.
Calories: 420 kcal
Carbohydrates: 16.3 g
Cholesterol: 30 mg
Fat: 38.8 g
Fiber: 0.5 g
Protein: 2.8 g
Sodium: 57 mg