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Print this Recipe    Sufganiyot

SUFGANIYOT (ISRAELI DOUGHNUTS)

1 scant tablespoon (1 package) dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or warm water
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons butter or margarine (pareve)
apricot or strawberry preserves
sugar
oil, for deep-frying

Mix together the yeast; 2 tablespoons of the sugar; and the milk.
Let sit to make sure it bubbles. Sift the flour and mix it with
the remaining sugar; salt; cinnamon; egg yolks; and the yeast
mixture.

Knead the dough until it forms a ball. Add the butter or margarine.
Knead some more; until the butter is well absorbed. Cover with a
towel and let rise overnight in the refrigerator.

Roll out the dough to a thickness of 1/8 inch.

Cut out the dough into 24 rounds with a juice glass; or any object
about 2 inches in diameter. Take 1/2 teaspoon of preserves and
place in center of 12 rounds. Top with the other 12. Press down at
edges; sealing with egg whites. Crimping with the thumb and second
finger is best. Let rise for about 30 minutes.

Heat 2 inches of oil to about 375. Drop the doughnuts into the hot
oil; about 5 at a time. Turn to brown on both sides. Drain on
paper towels.

Roll the doughnuts in sugar. Makes about 12.

Note: Use butter and milk if serving at a milk meal; and water and
pareve margarine for meat meal.

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