Sufganiyot

Sufganiyot

Active Time: 35 mins, Total Time: 3 hrs, Yield: 8

Ingredients:

Starter-

• ¾ teaspoon active dry yeast

• ¼ cup plus 1 tablespoon of warm water

• ½ cup all-purpose flour

Dough-

• ¾ teaspoon active dry yeast

• 2 tablespoons milk (warmed)

• 1 cup plus 2 tablespoons flour

• 1 teaspoon salt

• 3 large egg yolks

• 2 tablespoons unsalted butter (melted)

• 3 tablespoons sugar

• Jam

Directions:

1. In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.

2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar, and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover, and let rise in a warm place until doubled in bulk, 1 hour.

3. Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover them with a damp cloth. Let stand for 15 minutes.

4. In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the jam.