Sufganiyot (Doughnuts) Recipe by Tami Brendzel Arnowitz
1 ½ c.(scant) warm water, divided ¼ c sugar, divided 2 pkgs of yeast (equivalent to 4.5 tsps of yeast)
4 c flour
½ c oil
1 tsp salt
Fillings – jelly, caramel, chocolate spread, etc.
Confectioner’s sugar for topping
Mix ½ c of the water, 1 tbsp of the sugar, all the yeast and flour together in a large bowl or mixer bowl. Then add in remaining water and sugar, the oil, eggs and salt. Mix until combined and then cover and let the dough rise for 2-3 hours. Once dough has risen, roll out dough on a flat surface until dough is approximately ¼ inch thick. Cut out large circles using a glass or cookie cutter or something similar. Place about 1 Tbsp worth of filling in the center of one circle. Place a second circle on top and tightly squeeze edges. Let rise for a few more minutes. Place in warm oil – not boiling. Cook until brown on both sides. Let cool slightly and then dust with confectioner’s sugar.