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Classic Sufganiyot, makes about 50 donuts:
Categories:
Desserts & Sweets
Dairy
Ingredients
- For the dough:
- 1 kg flour
- 1 and a half teaspoon salt
- 2 tablespoons dry yeast
- 4 beaten eggs
- 0.75 cup sugar
- 150 grams soft butter
- 3 tablespoons brandy
- half grated lemon zest
- 2 cups warm milk
- jam for filling
- powdered sugar for decoration
Preparation
Mix the flour with the salt, then add the yeast.Make a well and add all the rest.
Mix into a smooth dough in a mixer for 5 min until soft and elastic.
Cover with plastic wrap and refrigerate for proofing for 4 hours.
Work on a floured surface, adding a little flour from time to time until soft.
Roll out to a thickness of 1 cm.
Cut out circles with a cup and place them on parchment paper without greasing, spaced several cm apart.
Cover with a towel for another 30 min.
Fry in oil that is not too hot for 2-3 min until golden brown.
Remove to paper towels.
Inject with jam and dust with sugar.
**Note: You don't have to fry the entire amount. The dough can be kept in the refrigerator for 3-4 days.
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