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Ingredients :

  • 2 ½ teaspoons active dry yeast
  • ¼ cup white sugar
  • ¾ cup warm milk (110 degrees F/45 degrees C)
  • 2 ½ cups all-purpose flour
  • 2 egg yolks
  • ¼ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 tablespoons butter
  • softened
  • ½ cup drained cottage cheese
  • 1 egg
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 4 cups vegetable oil for frying
  • ½ cup confectioners’ sugar
  • Methods :

  • 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.
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