Sufganiyot

Ingredients

• 1 kilo flour
• 2 tablespoons dry yeast
• half cup oil
• cup and a half water
• half cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons salt
• 2 tablespoons vodka/arak
• strawberry jam/milk jam for filling
• powdered sugar
• deep oil for frying (about a liter)
• a little flour for dusting

Preparation

Mix all the dry ingredients in a stand mixer with the dough hook: flour, yeast, sugar. Mix well and add the eggs, oil, water, vanilla extract, arak/vodka and finally the salt while kneading. Knead for another 10 minutes on low speed.

Grease the top of the dough and let it rise until it doubles in volume. (About 1.5 to 2 hours.)
For a better rise, it's recommended to cover with plastic wrap, place a garlic clove on top and cover with a towel.

Once the dough has risen, roll it out to a thickness of 1 to 1.5 cm.
Cut out circles using a cup/round cutter.
You can dip the cutter in flour first so the dough doesn't stick.
Place them on a tray lightly dusted with flour. (See the photos.)
Once all the circles are arranged on the tray, sprinkle a little more flour over them and let them rise for another 30 to 40 minutes.

*Each time you finish cutting circles and fold the dough back together before rolling it out again, it's best to let it rest for a few minutes, about 4 to 5 minutes.

For frying: Heat a deep pot with oil and fry over not-too-high heat until they are lightly browned on both sides. There should be small bubbles around the sufganiyot. If you want the white stripe on the sufganiyot, place each one on a small square of baking paper and carefully remove the paper after a few seconds of frying, or fry in less deep oil.

For baking: Preheat the oven to 180 degrees and bake until golden brown.

After frying/baking, use a straw to gently create a hole in the top of the sufganiyah and squeeze the filling inside using a piping bag/squeeze bottle.
Sprinkle powdered sugar on top.

Make some coffee and enjoy ??