About this recipe:Jewish sufganiot are doughnuts filled with sweet cheese or preserves. Perfect for Purim or Hanukkah. For a change from cheese filled sufganiot, inject some with teaspoons of jam.
2 1/2 teaspoons dried active baking yeast
4 tablespoons caster sugar, divided
180ml warm milk (45 degrees C)
300g plain flour
2 egg yolks
1/4 teaspoon salt
1 teaspoon ground nutmeg
30g butter, softened
500ml vegetable oil
60g icing sugar
100g drained cottage cheese
2 tablespoons caster sugar
1 teaspoon vanilla extract
160g preserves of choice
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Method Prep:9hr › Cook:15min › Ready in:9hr15min
Dissolve the yeast and 2 tablespoons caster sugar in the warm milk.
Sift flour into a large bowl, make a well in the centre and add the yeast mixture, egg yolks, salt, nutmeg, butter and remaining sugar. Stir flour into centre. 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 3mm to 6mm thick. Cut into 5cm rounds. Cover and let rise for about 15 to 20 minutes.
In a medium bowl combine the cottage cheese, egg, 3 tablespoons caster sugar and vanilla. Beat until well combined.
Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into half of the rounds and 2 teaspoons of preserves into the other half.
In a heavy pot, pour in oil to about the 6cm mark. Heat to 190 degrees C. Drop sufganiot (doughnuts) into the oil, turning when browned. Drain on kitchen roll and roll in icing sugar.