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Sufganyiot III (D, TNT)
Source: My daughter's preschool teacher
Yield: 12

2 4-1/2-tsp. packets active dry yeast
1 cup warm water, divided
1/3 cup plus 1 tsp. granulated sugar, divided
1/3 cup butter or margarine, melted
1 large egg, cooked and cooled
1 large egg yolk, save the white
1 tsp. salt
1/4 cup instant non-fat dry milk powder
3-1/2 cups all purpose white flour, preferably unbleached
1/4 cup thick jam
Vegetable oil
Granulated or confectioners' sugar

In large mixing bowl, combine yeast, 1/2 cup water, and 1 tsp. sugar.

Let the mixture sit for about 5 minutes or until foamy; then add the remaining 1/2 cup water, sugar, butter, egg, egg yolk, salt milk, and 2-1/2 cups of the flour.

Beat with electric mixer at medium speed for 3 minutes, then stir in the remaining cup of flour by hand to make soft dough.

Scrape down the doughnut on sides of bowl; cover bowl loosely with plastic wrap and dish towel. Let dough rise in warm place for 1 to 1-1/2 hours or until it doubles in bulk.

Turn dough out onto lightly floured surface and knead for 2 minutes until smooth. Let dough rest for 10 minutes, then split into 2 and roll out each half to 1/4" thickness.

Cut out twelve 3" diameter circles from each half.

Beat reserved egg white until frothy and brush some of it over one of the circles.

Place a teaspoon of jam in center of circle and then top with another circle, sandwich style. Pinch outside edges very well to seal tightly.

Place on floured baking sheet. Repeat until all circles are done.

Cover doughnuts loosely with dish towel and let rise until doubled, around 1 hour.

Put enough oil into large saucepan so that it is about 2" deep. Heat oil until hot.

Gently drop a few doughnuts into oil so they are not too crowded. Fry about 3 minutes each side, or until puffed and golden.

Drain them on paper towels and coat with granulated or confectioners' sugar. Serve within a few hours after they are fried.

Poster's Notes:
My daughter's preschool teacher used to make these with the class. Time consuming but not difficult and well worth it!

Posted by Laura Schwartz

Nutritional Info Per Serving: N/A