Delicious Sane Baked Sufganiot (doughnuts) For Hanukkah

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• Servings: 25
• 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)

Recipe

• 1 *** you may substitute the butter with non dairy margarine and the milk with orange juice to make these sufganiot pareve.
• 2 put the milk & butter in a small pot, and warm lightly until butter melts.
• 3 put on the side until milk & butter mixture is lukewarm.
• 4 melt the yeasts in a small bowl with the lukewarm water and the 1 teaspoon sugar.
• 5 put on the side, in a warm place, covered with clean kitchen towel for about 10 minute – until mixture rises.
• 6 in a large bowl, using a kitchen mixer (on high speed) bit whole eggs + nutmeg + ¼ cup sugar.
• 7 lower mixer speed and add the raised yeast mixture.
• 8 continue on low speed - add the lukewarm milk mixture.
• 9 add the 2 cups of flour until dough is smooth and homogeneous.
• 10 put mixer away.
• 11 using a firm fork continue and add the rest of the flour gradually until dough is smooth and homogeneous.
• 12 > dough is quite sticky – do not touch it at this point with your hands.
• 13 put bowl in a warm place for an hour, covered with a clean kitchen towel until dough doubles and more its height.
• 14 >>> sufganiot in a 12 muffin baking pan:.
• 15 grease well each “muffin chamberâ€? with a brush. use the melted butter that’s waiting to the end of baking.
• 16 cover working area with lots of flour.
• 17 take a small portion of dough in your fingertips, and place it on floured working area.
• 18 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…).
• 19 pick the covered-in-flour piece of dough, and create with your hands a ball – in a size of approximately a ping-pong ball.
• 20 place the “ballâ€? in one of the greased “chambersâ€?.
• 21 continue doing so until all chambers are filled.
• 22 place pan in a warm place, covered with a clean kitchen towel, for 30-40 minute until dough rises outside the “chamberâ€?.
• 23 bake in oven (350 f) for about 10 minute until the sufganiot are lightly golden-brown and the smell drives you nuts….
• 24 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.
• 25 using you fingers, sprinkle sugar & cinnamon mixture on top of the sufganiot.
• 26 take the sufganiot out of the pan, and place them on a nice serving tray.
• 27 in this stage, you can also inject jam, dulce-de-letche or chocolate into the middle of the sufganiya. (was not calculated!).
• 28 sprinkle sugar powder - and enjoy!
• 29 >>> doughnut- shaped sufganiot:.
• 30 cover working area with a lot of flour.
• 31 take a portion of dough in your fingertips, and place it on floured working area.
• 32 using the palms of your hands, flatten the dough until it’s about 1/2 an inch in height.
• 33 using a drinking glass, create circles.
• 34 i created the hole in the middle using an eye cream clean lid.
• 35 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.).
• 36 place the doughnut-shaped sufganiot on paper – space them a bit….
• 37 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.
• 38 bake in oven (350 f) for about 10 minute until the doughnut-shaped sufganiot are lightly golden-brown and the smell drives you nuts….
• 39 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.
• 40 using you fingers, sprinkle sugar & cinnamon mixture on top of the sufganiot.
• 41 take the sufganiot out of the pan, and place them on a nice serving tray.
• 42 sprinkle sugar powder - and enjoy!