Sufganiot

Ingredients

• 2.5 teaspoons active dry yeast
• 0.25 cups white sugar
• 0.75 cups warm milk , 110 degrees F/45 degrees C
• 2.5 cups all-purpose flour
• 2 eggs yolks
• 0.25 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 tablespoons butter , softened
• 0.5 cups drained cottage cheese
• 1 egg
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract
• 4 cups vegetable oil for frying
• 0.5 cups confectioners' sugar

Instructions

1. 1

   Dissolve the yeast and 2 tablespoons white sugar in the warm milk.

2. 2

   Sift flour into a large bowl. Make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator.

3. 3

   Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2-inch rounds. Cover and let rise for about 15 to 20 minutes.

4. 4

   In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar, and vanilla. Beat until well combined.

5. 5

   Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds.

6. 6

   In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil in batches, turning when browned. Drain on paper towels and roll in confectioners' sugar.