sufganiyot
yummy
Holidays
SUFGANIYOT
Sponsor recipe courtesy of Eggland’s Best
Ingredients
- 2Eggland’s Best eggs
- 6tablespoons unsalted butter, softened
- 5cups all-purpose flour
- 1teaspoon salt
- 3⁄4cup sugar
- 1 1⁄2cups buttermilk
- 1⁄4cup warm water
- 2 1⁄4ounces active dry yeast
- 4cups canola oil (for frying)
- powdered sugar, for dusting
- jams and jellies, for filling
Direction
- Sprinkle yeast over warm water to dissolve; let stand for 10 minutes.
- In a large bowl, mix sugar, salt, eggs, butter, buttermilk, yeast mixture and 3 cups of flour together until an elastic dough forms; Mix remaining 2 cups of flour into dough, 1/2 cup at a time, until dough no longer sticks to the side of the bowl.
- Remove dough from bowl and knead on a floured surface for 5 minutes.
- Place dough in a large bowl, sprayed with non-stick spray, and cover with plastic wrap; allow dough to rise in a warm place until doubled in size, approximately 1 – 1 1/2 hours.
- When dough is ready, turn out onto a floured surface and roll out to 1/2 inch thick.
- Using a 1″ round biscuit cutter or cookie cutter, cut dough into rounds and place on a cookie sheet; dip the cutter in flour before cutting dough out so it doesn’t stick, and repeat with all dough; arrange dough rounds on a cookie sheet and allow to rise for another hour.
- In a medium-size pot, heat 4 cups of canola oil over medium-high heat; when oil is hot, slide 2-3 dough rounds into oil using a wide spatula.
- When donuts are golden brown, flip over and cook on the other side. Remove from oil when both sides are golden brown; drain and cool on a paper towel; repeat with remaining donuts.
- When all donuts are cooked and cooled, fill using your favorite jams & jellies; poke a hole in the side of each donut with the handle of a wooden spoon; fill a zipper-top bag with your filling and snip the corner off to create a pastry bag; fill each donut with 1-2 teaspoons of jam; dust with confectioner’s sugar and serve.