Sufganiyot

Sponsor recipe courtesy of Eggland’s Best®

• Ready In: 1 hr 50 mins
• Yields: 35

Ingredients

• 2  Eggland’s Best eggs
• 6  tablespoons unsalted butter, softened
• 5  cups all-purpose flour
• 1  teaspoon salt
• 3⁄4 cup sugar
• 1 1⁄2 cups buttermilk
• 1⁄4 cup warm water
• 2 1⁄4 ounces active dry yeast
• 4  cups canola oil (for frying)
•  powdered sugar, for dusting
•  jams and jellies, for filling

Directions

1. Sprinkle yeast over warm water to dissolve; let stand for 10 minutes.
2. In a large bowl, mix sugar, salt, eggs, butter, buttermilk, yeast mixture and 3 cups of flour together until an elastic dough forms; Mix remaining 2 cups of flour into dough, 1/2 cup at a time, until dough no longer sticks to the side of the bowl.
3. Remove dough from bowl and knead on a floured surface for 5 minutes.
4. Place dough in a large bowl, sprayed with non-stick spray, and cover with plastic wrap; allow dough to rise in a warm place until doubled in size, approximately 1 – 1 1/2 hours.
5. When dough is ready, turn out onto a floured surface and roll out to 1/2 inch thick.
6. Using a 1″ round biscuit cutter or cookie cutter, cut dough into rounds and place on a cookie sheet; dip the cutter in flour before cutting dough out so it doesn’t stick, and repeat with all dough; arrange dough rounds on a cookie sheet and allow to rise for another hour.
7. In a medium-size pot, heat 4 cups of canola oil over medium-high heat; when oil is hot, slide 2-3 dough rounds into oil using a wide spatula.
8. When donuts are golden brown, flip over and cook on the other side. Remove from oil when both sides are golden brown; drain and cool on a paper towel; repeat with remaining donuts.
9. When all donuts are cooked and cooled, fill using your favorite jams & jellies; poke a hole in the side of each donut with the handle of a wooden spoon; fill a zipper-top bag with your filling and snip the corner off to create a pastry bag; fill each donut with 1-2 teaspoons of jam; dust with confectioner’s sugar and serve.