Post by chief_cook2 on Nov 25, 2002 16:01:15 GMT -6
2 1/2 tsp 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 tsp salt
1 tsp ground nutmeg
2 T butter, softened
1/2 cup drained cottage cheese
1 egg
2 T white sugar
1 tsp vanilla extract
2 cups vegetable oil
1/2 cup confectioners' sugar
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 half of the rounds and 2 teaspoons of preserves into the
other half.
In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375
degrees F (190 degrees C). Drop sufganiyot (doughnuts) into the oil,
turning when browned. Drain on paper towels and roll in confectioner's
sugar.
Makes 24 servings.
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 tsp salt
1 tsp ground nutmeg
2 T butter, softened
1/2 cup drained cottage cheese
1 egg
2 T white sugar
1 tsp vanilla extract
2 cups vegetable oil
1/2 cup confectioners' sugar
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 half of the rounds and 2 teaspoons of preserves into the
other half.
In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375
degrees F (190 degrees C). Drop sufganiyot (doughnuts) into the oil,
turning when browned. Drain on paper towels and roll in confectioner's
sugar.
Makes 24 servings.