Ingredients
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1/3 cup water (lukewarm)
1 teaspoon sugar
1 (1/4 ounce) packet active dry yeast
1 1/2 cups low-fat milk
70 g butter
1/4 cup sugar
2 whole eggs
4 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground nutmeg
50 g butter, melted (for the end of baking)
2 -3 tablespoons sugar
1 teaspoon cinnamon, mixed with
sugar
powdered sugar (serving decoration)
Preparation
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*** You may substitute the butter with non dairy margarine and the milk with orange juice to make these sufganiot Pareve.
Put the milk & butter in a small pot, and warm lightly until butter melts.
Put on the side until milk & butter mixture is lukewarm.
Melt the yeasts in a small bowl with the lukewarm water and the 1 teaspoon sugar.
Put on the side, in a warm place, covered with clean kitchen towel for about 10 minute - until mixture rises.
In a large bowl, using a kitchen mixer (on high speed) bit whole eggs + nutmeg + 1/4 cup sugar.
Lower mixer speed and add the raised yeast mixture.
Continue on low speed - add the lukewarm milk mixture.
Add the 2 cups of flour until dough is smooth and homogeneous.
Put mixer away.
Using a firm fork continue and add the rest of the flour gradually until dough is smooth and homogeneous.
> Dough is quite sticky - do not touch it at this point with your hands.
Put bowl in a warm place for an hour, covered with a clean kitchen towel until dough doubles and more its height.
>>> Sufganiot in a 12 Muffin Baking Pan:
Grease well each \"Muffin chamber\" with a brush. Use the melted butter that's waiting to the end of baking.
Cover working area with lots of flour.
Take a small portion of dough in your fingertips, and place it on floured working area.
Roll it until all of it is covered with flour. (You won't be able to work it without the flour - the dough is very sticky...).
Pick the covered-in-flour piece of dough, and create with your hands a ball - in a size of approximately a ping-pong ball.
Place the \"ball\" in one of the greased \"chambers\".
Continue doing so until all chambers are filled.
Place pan in a warm place, covered with a clean kitchen towel, for 30-40 minute until dough rises outside the \"chamber\".
Bake in oven (350 F) for about 10 minute until the Sufganiot are lightly golden-brown and the smell drives you nuts....
Take pan out of the oven - and while the Sufganiot are still very hot brush them with the melted butter that waits on the side 'till now.
Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot.
Take the Sufganiot out of the pan, and place them on a nice serving tray.
In this stage, you can also inject jam, dulce-de-letche or chocolate into the middle of the Sufganiya. (Was not calculated!).
Sprinkle sugar powder - And Enjoy!
>>> Doughnut- shaped Sufganiot:
Cover working area with a lot of flour.
Take a portion of dough in your fingertips, and place it on floured working area.
Using the palms of your hands, flatten the dough until it's about 1/2 an inch in height.
Using a drinking glass, create circles.
I created the hole in the middle using an eye cream clean lid.
Cover a flat baking pan with parchment paper and brush it with melted butter (...that's sits on the side waiting 'till the end of baking.).
Place the doughnut-shaped Sufganiot on paper - space them a bit....
Place pan in a warm place, covered with a clean kitchen towel, for 30-40 minute until the doughnut-shaped Sufganiot are about twice the original size.
Bake in oven (350 F) for about 10 minute until the doughnut-shaped Sufganiot are lightly golden-brown and the smell drives you nuts....
Take pan out of the oven - and while the Sufganiot are still very hot brush them with the melted butter that waits on the side 'till now.
Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot.
Take the Sufganiot out of the pan, and place them on a nice serving tray.
Sprinkle sugar powder - And Enjoy!
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