Sufganiyot
(Jam Filled Puffs)
2 packages active dry yeast
2 tbsp sugar
3/4 cup lukewarm milk
2 1/2 cups unbleached, all purpose flour
2 large egg yolks
2 tbsp sugar
1 tsp cinnamon
pinch of salt
1 1/2 tbsp butter or parve margarine
Oil
Sprinke yeast and 2 tbsp sugar in lukewarm milk. Stir to dissolve. Place flour on work surface,
make a well in the center. Add yeast mixture, eggs yolks and 2 tbsp sugar, cinnamon and salt.
Knead well until elastic, about 5 minutes, working in 1 1/2 tbsp butter or parve margarine.
Put dough in greased bowl, cover with plastic and let rise overnight in the refrigerator. Sprinkle flour
on a work surface. Roll out dough to 1/8 inch thickness. Cut out circles with a 2 inch cookie
cutter or floured drinking glass. Let dough circles rise 15 minutes more. Pour 2 inches of oil into a
heavy pot. Heat until very hot, about 375 degrees. Slip donuts into oil, 4-5 at a time, with slotted
spoon. Turn when brown, after a few minutes, to crisp on the other side. Drain on paper towels.
Inject a teaspoon of jam into each, then roll in granulates sugar.