Serving Size / Yield
- 2 pkg. active dry yeast
- 3 eggs, separated
- 1 tsp. salt
- 1/2 C. milk or liquid non-dairy creamer
- 1/2 C. melted butter or margarine
- 1 C. granulated sugar
- 3 3/4 C. all-purpose flour
- 1/3 C. jelly
- 1 1/2 Tbs. grated lemon rind (optional)
- 1 1/2 Tbs. cinnamon (optional)
- Vegetable oil for frying
- Confectioners' sugar
In a large bowl, dissolve the yeast in warm water and stir in 1/3 cup of granulated sugar and a tsp. of salt. Blend in the milk, butter and egg yolks and two cups of flour. Add lemon rind or cinnamon if you like. Beat in the rest of the flour until it forms a soft, smooth dough. Cover the bowl with a dish towel and let it rise for about an hour and a half or until it has doubled in size. Punch the dough down and knead it about 12 times until it is smooth and elastic. Roll out the dough with a flowered rolling pin until it is about 1/4" thick. Use a biscuit cutter or drinking glass to cut the dough into circles about 21/2 or 3 inches in diameter.
Drop about one tsp. of jelly into the center of each of half of the circles. Brush the edges of the dough circles with egg white, then lay another dough circle on top. Pinch the edges together to seal them. Place the filled circles on a lightly flowered cookie sheet and cover with a dish towel. Leave it for about an hour to rise, or until the circles have doubled in size. Heat about two inches deep of vegetable oil over medium heat until it reaches 370° F. Carefully lift a few of the uncooked doughnuts with a spatula and drop them gently, top side down, into the hot oil. Let them fry for 3 or 5 minutes until uniformly golden brown. Turn them as necessary to cook evenly.
Remove and drain on paper towels. With a slotted spoon, remove the doughnuts from the oil and place them on paper towels to dry. Repeat steps 5 and 6 as necessary until all doughnuts are done. Watch that the oil temperature doesn't drop below 350 degrees. Dust the sufganiyot with confectioners sugar and serve.
Yield: 14-16 doughnuts