A recipe from one of my favorite chocolate-makers, Katrina Markoff of Vosges Haut-Chocolat:
Sufganiyot
3/4 cup warm water (about 100 degrees)
1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup sugar, plus 1/2 cup for coating
1/2 tsp salt
2 large eggs, separated
2 tablespoons unsalted butter, room temperature
peanut oil, for frying plus more for bowl
1/4 cup apricot or blackberry jam or conserve or a Vosges Haut-Chocolat Exotic Candy Bar of your choice
1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup sugar, plus 1/2 cup for coating
1/2 tsp salt
2 large eggs, separated
2 tablespoons unsalted butter, room temperature
peanut oil, for frying plus more for bowl
1/4 cup apricot or blackberry jam or conserve or a Vosges Haut-Chocolat Exotic Candy Bar of your choice
1. In a large metal bowl, stir together warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
About 30 minutes before you’re ready to form doughnuts, remove dough from refrigerator to let come to room temperature. On a lightly floured work surface, roll out dough into an 11 inch square about 1/8 inch thick. Using a 2 inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps and cut out about 16 more rounds.
Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mount 1/2 teaspoon jam or chocolate bar pieces in center, or both. Top with another round and press edges to seal. Repeat process with remaining rounds. Transfer to prepared baking sheet; let doughnuts rise until puffy, 20 to 30 minutes.
Heat a few inches of oil in a large (4-5 quart) heavy pot until it registers 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 to 5, carefully slip doughnuts into hot oil. Fry, turning once until golden brown about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.
Place remaining 1/2 cup sugar in a medium bowl. While doughnuts are still hot, toss them in sugar, turning to coat. Serve immediately.
The link to the (awesome) website where Katrina shares a backstory to this recipe:
Love,
Sondra
