Sufganiot

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

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.