CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
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Soufganiyot

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INGREDIENTS: 

2 Tbs. or 2 packages dry yeast
4 Tbs. sugar
3/4 cup liquid nondairy creamer
2 1/2 cups all-purpose flour
2 egg yolks
Pinch of salt
1 tsp. cinnamon
1 1/2 Tbs. butter, at room temperature
Vegetable oil for deep-frying
Plum, strawberry, or apricot preserves
Powdered sugar for sprinkling

DIRECTIONS: 

Dissolve the yeast and two tablespoons of the sugar into the lukewarm nondairy creamer. Let sit 10 minutes.

Sift the flour onto a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Work the butter and knead until dough is elastic.

Cover with a clean towel and let rise overnight in the refrigerator.

Sprinkle flour on the board. Roll the dough out to one-eighth inch. Cut out with a glass into rounds about two inches in diameter. Cover and let rise 15 minutes more. With your hand, form a ball of dough. Insert a teaspoon of jam; enclose completely. Repeat for all dough. Pour two inches of oil into a heavy pot and heat to 375°F. Drop the doughnuts in the oil, four to five at a time, turning when brown. Drain on paper towels.

Roll the doughnuts in powdered sugar and serve immediately.