Cooking sufganiyot

You will need
  • - 2 tbsp. dry yeast,
  • - 50 g of sugar,
  • - 2 eggs,
  • - 2 cups of flour,
  • - ½ cup of boiled water,
  • - ½ tsp nutmeg seasoning,
  • - 1 tsp. salt,
  • - 50 g soft butter,
  • - 500 ml of sunflower oil,
  • - jam for filling donuts.
Mix in a bowl yeast, warm water and 1 tsp. Sahara. Set aside and let it brew for 10 minutes until the mixture foams.
Sift the flour into a large cup. In the center, make a well, pour in the yeast mixture, put butter, eggs, salt, sugar and nutmeg. Mix all ingredients with a spoon until a sticky dough forms. Put the dough on the table, lightly sprinkled with flour, and start kneading until it is smoothed for about 10 minutes.
Form a circle from the dough, put in a cup smeared with sunflower oil, cover and place in a warm place for about 1 hour. During this time, the dough should double in volume.
Prick up the dough and roll it into a layer about 7 mm thick. A glass with a diameter of about 5-7 cm cut circles from the dough.
Cover with a towel and let them rise for 20-30 minutes.
In a deep bowl, heat the oil for deep-frying over moderate heat. Put in the butter for 6-7 donuts. Fry until golden brown on one side for about 2 minutes, then turn and roast as much on the other.
Sprinkle donuts with sugar at the end. Fill the pastry syringe with jam and squeeze it into the donuts.

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