SUFGANIYOT

Preparation time: 15 minutes Cooking time: 15 minutes

❚ 1 packet (7 g/2 1/4 tsp) active dry yeast

❚ 1/4 cup (50 g) plus 1 tsp sugar

❚ 1/2 cup (120 ml) warm water (110°F/43°C)

❚ 2 1/2 cups (350 g) allpurpose flour, plus more for kneading and rolling

❚ 1/2 tsp kosher salt

❚ 2 egg yolks

❚ 1 ⁄ cup (75 ml) milk 3

❚ 1/2 tsp vanilla extract

❚ 2 tbsp (30 g) unsalted butter, cut into pieces, at room temperature

❚ Vegetable oil, for greasing the bowl and frying

❚ Strawberry, raspberry, or apricot jam (not jelly), for filling

❚ Icing sugar, for dusting

1. In a medium bowl, stir together the yeast, 1 teaspoon of the sugar and the warm water. Let sit until the mixture is bubbling and foaming, about 5 minutes.

2. Meanwhile, in a large bowl, whisk together the flour and salt.

3. Add the remaining 1/4 cup (50 g) sugar, the egg yolks, milk and vanilla to the yeast mixture and whisk to combine. Pour the wet mixture into the flour mixture and stir with a wooden spoon until the dough comes together and begins to form a ball.

4. Transfer the dough to a lightly floured surface. Scatter the butter pieces over the dough and knead, sprinkling with additional flour as necessary, until the butter is fully incorporated and the dough is smooth, shiny and elastic, about 8 minutes. (The kneading can also be done in a stand mixer fitted with a dough hook, 5-7 minutes.) Grease a large bowl with 1 teaspoon vegetable oil. Form the dough into a ball, place in the bowl and turn to coat. Cover the bowl with plastic wrap or a damp tea towel and let rise in a warm place until doubled in size, 1 1/2-2 hours.

5. Line a large baking sheet with parchment paper. Fit a wire cooling rack inside a large sheet pan.

6. Gently deflate the dough with the heel of your hand and transfer it to a lightly floured work surface. Roll out the dough with a rolling pin to a 1/4-inch (6 mm) thickness. Using a 3-inch (7.5 cm) round biscuit or cookie cutter, stamp out as many dough rounds as possible and place them on the lined baking sheet. Gather the scraps, reroll and cut out more rounds. Cover the dough rounds loosely with a damp towel and let rise in a warm place until puffed, about 30 minutes.

7. Meanwhile, pour 2 inches (5 cm) of oil into a Dutch oven or large heavy-bottomed pot, set over medium heat and bring to 365°F (185°C) on a deep-fry thermometer.

8. Working in batches of 4, gently add the dough rounds to the hot oil and fry, flipping once, until golden brown on both sides, about 2 minutes. Transfer to the wire rack in the sheet pan. Let cool slightly.

9. Use a small knife to puncture the side of each doughnut to form a pocket, then use a spoon or piping bag to fill with jam. Place the filled doughnuts back on the wire rack and dust tops with icing sugar. Serve immediately. Makes: 15 doughnuts