Soufganiot, Hanukkah doughnuts

The year I got married was the first year I tried my hand at doughnut making, before that, I let my mom make sfinge and my mother-in law make typical soufganiot filled with jam. I now make a cross between the two. I either make holes or large full doughnuts that I toss in plain sugar or a mixture of sugar and Cinnamon.



Here what you'll need:

2 1/2 teaspoons active dry yeast

1/4 cup white sugar
1/4 cup warm water to dissolve the yeast

3/4 cup warm milk (or soy milk or water)

3 cups all-purpose flour

2 egg yolks

1/4 teaspoon salt

1 teaspoon ground nutmeg

2 tablespoons butter, softened (or shortening or less than a 1/4 cup oil)

1 teaspoon vanilla extract

Oil for frying

In the bowl add the yeast, warm water and 2 tsp sugar and  let it bubble and foam up. 
In another bowl add half of the flour, then the yeast mixture, to that add the eggs yolks, butter, vanilla, nutmeg, salt and remaining sugar then mix with your hands till a dough starts to form and add the remaining flour a little at a time, till an elastic and smooth dough forms. Cover and let it rest for two hours, then turn over onto a floured surface, kneed and roll out. With a large round cutter or glass, cut the circles and set aside to rise again. Heat the oil and drop into gently and fry on both sides, they should puff up immediately once in the oil. once ready, drain on paper towel and toss in the granulated sugar mixture. I have also once filled them with Nutella, very tasty!