Sufganiot (doughnuts) filled with sweet cheese or preserves. Perfect Hanukkah For a change from cheese filled supganiot, inject some with teaspoons of jam.

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    • 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
    • 2 cups vegetable oil
    • 1/2 cup confectioners' sugar

    Способ приготовления

    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, turning when browned. Drain on paper towels and roll in confectioners' sugar.

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