Sufganiyot
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 tablespoon dry yeast
  • 4 tablespoon sugar
  • 3/4 cup lukewarm milk or water (water for meat meal, milk for dairy meal)
  • 2 1/2 cup all-purpose flour
  • 1 pinch of salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, seperated
  • 2 tablespoon butter or pareve margarine, softened
  • cranberry sauce
  • sugar, for rolling
  • vegetable oil, for deep-frying
Directions
  1. Mix together the yeast, 2 tablespoons of sugar, and the milk. Let sit until it bubbles.
  2. Sift the flour and mix with the remaining sugar, salt, cinnamon, egg yolks, and yeast mixture.
  3. Knead the dough until it forms a ball. Add the butter/margarine. Knead some more, until the butter is well absorbed into the mixture. Cover with a towel and let it rise overnight, or at least 2 hours, in the fridge.
  4. Roll out the dough to a thickness of 1/8 inch. Cut the dough into 24 rounds with a juice glass or any object with a 2-inch diameter.
  5. Brush the 12 rounds with beaten egg whites. Take 1/2 teaspoon of the cranberry sauce and place in center of 12 rounds. Press down at edges, crimping with the thumb and second finger to seal. Let rise for 30 minutes.
  6. Heat 2 inches of oil in a pan, to about 375 degrees.
  7. Drop donuts into the hot oil, about 5 at a time, not crowding the pan. Turn to brown on both sides. Drain on papaer towels and roll the donuts in sugar.