✡️ Sufganygot

Updated at: Thu, 17 Aug 2023 13:37:10 GMT

Step 1

Combine water & yeast in sm. bowl; sit until foamy (5 min.)

Step 2

Meanwhile, in lg. bowl, combine flour, powdered sugar, salt, & nutmeg; whisk to combine then set aside.

Step 3

Add egg yolks, 2T oil, & vanilla to yeast mixture; whisk with fork until combined.

Step 4

Fold liquid mixture to flour mixture until dough comes together. (It should be a bit sticky.) Cover bowl with plastic wrap (no need to clean it first) and let dough rise on countertop until doubled in size (1 to 2 hr.)

Step 5

Line a baking sheet with a few layers of paper towels. Line another baking sheet with ­parchment paper and dust heavily with flour. Generously dust a clean countertop & your hands with flour. Scrape dough out of bowl onto counter & dust with flour.

Step 6

Pat dough into 1/4” thick, 10” x 12” rectangle. (Make sure bottom doesn't stick; add more flour to counter and your hands as needed). Cut dough into 24- 2” squares; transfer to the floured baking sheet, leaving a little space between them. Sprinkle lightly with flour.

Step 7

In a Dutch oven, pour 2 “ of oil. Using med. heat, over medium heat to 350°F. (IA 1” pies of bread should brown In 1 min.).

Step 8

Place 6 dough squares in oil; fry until golden brown (3 min.), flipping halfway through. (Adjust heat, if necessary, to maintain the oil temperature 325°F-350°F.) Using a slotted spoon, transfer donuts to the paper towel-lined tray. Repeat with remaining donuts.

Step 9

To fill, once cool enough to handle use a paring knife & puncture side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1-2 t of jam or jelly inside.

Step 10

Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

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