Sufganiot

Yield

24 doughnuts

80

30

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

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.

Calories: 420 kcal

Carbohydrates: 16.3 g

Cholesterol: 30 mg

Fat: 38.8 g

Fiber: 0.5 g

Protein: 2.8 g

Sodium: 57 mg