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Sufganiyot are traditional Jewish jelly-doughnuts. The word ‘Sufganiya’, is a modern Hebrew word, which means "puffed and fried." Learn how to make/ cook Sufganiyot by following this comfortable recipe.
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• 1 Pack dry aside yeast
• 6 tbsp Sugar
• 3/4 Cup lukewarm milk
• 2-1/2 Cups all-purpose flour
• Pinch of salt
• 1 tablespoon 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 down to make certainly it bubbles.
Sift the flour and mix it with the left over sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Knead the dough until it forms a ball. Add the butter or margarine. Knead few more, until the butter is well absorbed. Cover with a towel and allow rise nightlong in the refrigerator.
Roll aside the dough to a thickness of 1/8 inch.
Cut aside the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
Take 1/2 tablespoon 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 red-hot oil, about 5 at a time. Turn to brownish on both sides. Drain on paper towels.
Roll the doughnuts in sugar.
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