Sufganiyot (Israeli Doughnuts)

Servings: ~20 doughnuts

Prep Time: 15 min + 2 hours

Cook Time: 30 min

Sufganiyot are Israeli doughnuts that are fried and generously dusted with powdered sugar. You can fill these bad boys with whatever filling you desire!

Ingredients

1 tbs active dry yeast

1 cup warm water

3 cups flour

¼ cup powdered sugar

¾ tsp salt

1 tsp vanilla extract

2 large egg yolks

2 tbs canola oil, + 2 qts for frying

~1 cup of filling (custard, jam, jelly, nutella, etc)

Instruction

1. Combine the warm water and the yeast in a small bowl, and let rest for 5 minutes.

2. In a large bowl (I used a standing mixer), combine the flour, sugar and salt.

3. In another bowl mix the egg yolks, 2 tablespoons of oil, and vanilla extract.

4. Add in the liquid mixtures (yeast water, and egg mixture) into the flour mixture and stir until the dough forms into one shape.

5. Cover the bowl with saran-wrap and let the dough rise for 2 hours.

6. Flour your work surface, and place the dough. Dust with flour. Press the dough into a 1 1/4th thick rectangle. Cut the dough into as many two-inch squares as you can and transfer to a floured, and lined baking sheet. Sprinkle the squares lightly with flour, and let rest for 5-10 minutes.

7. In a large pot or large Dutch oven, measure about 2 inches deep of oil and heat over medium heat or until 350 degrees. Place 5 dough pieces in the oil at a time and fry until golden brown, about 3 minutes on each side.

8. Transfer to a paper towel-lined baking sheet and prep the filling.

9. Puncture the side of each doughnut to form a pocket in the center. Place the tip of a squeeze bottle, or pipping tool into the pocket and add 1 to 2 teaspoons of filling. Dust with powdered sugar, and serve warm. Enjoy!

Note: Alternatively, you can toss the doughnuts fresh out of the oil into a cinnamon sugar mixture.