Sufganiyot Recipe

• 1 Pack dry yeast
• 6 tbsp Sugar
• 3/4 Cup lukewarm milk
• 2-1/2 Cups all-purpose flour
• Pinch of salt
• 1 tsp Ground cinnamon
• 2 Eggs, separated
• 2 tbsp butter
• Apricot or strawberry preserves
• Vegetable oil for deep-frying

• Mix together the yeast, 2 tbsp of the sugar, and the milk. Let sit to make sure it bubbles.
• Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
• Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
• Roll out the dough to a thickness of 1/8 inch.
• Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
• Take 1/2 tsp of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites.
• Crimping with the thumb and second finger is best.
• Heat oil in a frying pan.
• Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
• Roll the doughnuts in sugar.