- 2 scant tablespoons (2 packages) active dry yeast
- 4 tablespoons sugar, plus sugar for rolling
- 3/4 cup lukewarm water or milk
- 2 1/2 cups unbleached all-purpose flour, sifted
- 2 large egg yolks
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons unsalted butter or parve margarine, at room temperature
- Vegetable oil for deep-frying
- 1/2 cup plum, strawberry or apricot jam
Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk
and stir to dissolve.
Place the flour on a work surface and make a well in the center.
Add the yeast mixture, egg yolks, salt, cinnamon, and the remaining
2 tablespoons sugar. Knead well, about 5 minutes, working the butter
or margarine into the dough and kneading until the dough is elastic.
You can also use a food processor fitted with the steel blade to do this,
processing about 2 minutes.
Put the dough in a greased bowl, cover with plastic, and let it rise
overnight in the refrigerator.
Sprinkle flour of the work surface. Roll out the dough to an 1/8-inch
thickness. using a 2-inch cookie cutter or floured drinking glass,
cut out circles. Let the dough circles rise 15 minutes or more.
With your hands, gently form the dough circles into balls.
Pour 2-inches of oil into a heavy pot and heat until very hot, about 375 degrees.
Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon.
Turn them when brown, after a few minutes, to crisp on the other side.
Drain on paper towels.
Using a turkey baster or an injector available at cooking stores, inject
a teaspoon of jam into each doughnut. Then roll all of them in granulated
sugar and serve immediately. You can make larger sufganiyot if you like.
Yield: twenty-four 2-inch wide sufganiyot