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Sufganiot
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Prep Time:
1520 minutes
Cook Time:
30 minutes
Total Time:
1550 minutes
Indulge in a festive brunch featuring decadent homemade filled doughnuts - soft yeast dough rounds filled with sweet cottage cheese or fruit preserves, fried till golden, and dusted with powdered sugar.
Ingredients:
  • 2.5 teaspoons active dry yeast
  • 0.75 cup warm milk (110 degrees F/45 degrees C)
  • 2.5 cups all-purpose flour
  • 2 egg yolks
  • 1 teaspoon ground nutmeg
  • 2 tablespoons butter, softened
  • 0.5 cup drained cottage cheese
  • 1 egg
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 4 cups vegetable oil for frying
  • 0.5 cup confectioners' sugar
Instructions:
  • Combine the yeast and 2 tablespoons of white sugar in warm milk until dissolved.
  • In a large bowl, sift the flour and make a well in the center. Add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. Stir everything together, then transfer the dough to a lightly floured surface and knead until elastic. Cover the dough and let it rise overnight in the refrigerator.
  • Take the dough out of the refrigerator and roll it out on a lightly floured surface until it is 1/8 to 1/4 inch thick. Cut it into 2-inch rounds, then cover and allow it to rise for 15 to 20 minutes.
  • Mix together the cottage cheese, egg, 3 tablespoons white sugar, and vanilla in a medium bowl, beating until smooth.
  • Roll the dough into balls, then stuff each with about 2 teaspoons of cheese filling.
  • Heat a generous amount of oil in a heavy pot until it reaches 375 degrees F (190 degrees C). Carefully fry the sufganiot (doughnuts) in batches, flipping them over once they are golden brown. Place them on paper towels to drain, then coat them in confectioners' sugar for a delicious finish.

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