• 2 ½ teaspoons active dry yeast
  • ¼ cup white sugar
  • ¾ cup warm milk (110 degrees F/45 degrees C)
  • 2 ½ cups all-purpose flour
  • 2egg yolks
  • ¼ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 tablespoons butter, softened
  • ½ cup drained cottage cheese
  • 1egg
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 4 cups vegetable oil for frying
  • ½ cup confectioners’ sugar
  • Directions

  • Step 1

    Dissolve the yeast and 2 tablespoons white sugar in the warm milk.


  • Step 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.

  • Step 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.

  • Step 4

    In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar, and vanilla. Beat until well combined.

  • Step 5

    Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds.

  • Step 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.

  • Tips

    Editor’s Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

    Source: Read Full Article