Sufganiyot (fried donuts with jam)
6 servings
120 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Wash the orange, grate the zest.
- Oranges: 1 piece
2
Dissolve the yeast in a glass of warm water, add 1 tablespoon of sugar, mix and leave in a warm place for 10-15 minutes.
- Dry yeast: 2 tablespoons
- Sugar: 4 tablespoons
3
Prepare the dough: sift the flour into a bowl in a mound, make a well in the center, pour in the yeast mixture, 4 tablespoons of oil, egg yolks and cognac, add the remaining sugar, vanilla sugar and orange zest, and sprinkle with a little salt.
- Wheat flour: 4 glasss
- Dry yeast: 2 tablespoons
- Vegetable oil: 2 glasss
- Egg yolk: 4 pieces
- Cognac (brandy): 3 tablespoons
- Sugar: 4 tablespoons
- Vanilla sugar: 1 tablespoon
- Salt: to taste
4
Knead a pliable dough, cover with a napkin, and leave in a warm place for 1 hour.
5
On a floured table, roll out the dough to a thickness of about 1 cm and cut out circles with a plate or cup.
6
Slightly grease each circle with vegetable oil and leave for 15-20 minutes.
- Vegetable oil: 2 glasss
7
Pour vegetable oil about 4-5 cm deep into a wide pot and heat to 70 degrees.
- Vegetable oil: 2 glasss
8
Dip the donuts in oil one by one, fry until golden brown on both sides, and place on paper towels.
9
Slightly cut the edges of the ready donuts, carefully place jam or jelly inside with a spoon, and press the cut edges.
- Jam (preserve): 1 glass
10
Dust the donuts with powdered sugar and serve them hot.
- Icing sugar: to taste
