{"id":8791,"date":"2019-11-01T11:57:50","date_gmt":"2019-11-01T15:57:50","guid":{"rendered":"https:\/\/pricechopperready.com\/home\/?p=8791"},"modified":"2021-08-20T16:33:07","modified_gmt":"2021-08-20T20:33:07","slug":"traditional-sufganiyot","status":"publish","type":"post","link":"https:\/\/pricechopperready.com\/home\/traditional-sufganiyot\/","title":{"rendered":"Traditional Sufganiyot"},"content":{"rendered":"

\"Traditional

\nShop Ingredients <\/strong><\/a>  \"download\"\"Email<\/a><\/p>\n

Traditional Sufganiyot<\/span><\/h1>\n

Prep: 50 minutes plus standing
\nCook: 15 minutes \u2022 Serves: 16<\/span> <\/p>\n

1 <\/span>envelope (1\/4 ounce) instant yeast (2-1\/4 teaspoons)
\n3 <\/span>cups PICS all-purpose flour<\/strong> plus additional for dusting
\n1\/2 <\/span>cup PICS granulated sugar<\/strong>
\n1\/2 <\/span>teaspoon kosher salt
\n2 <\/span>PICS large eggs<\/strong>, room temperature
\n3\/4<\/span>cup PICS whole milk<\/strong>, room temperature
\n1 <\/span>teaspoon PICS vanilla extract<\/strong>
\n2 <\/span>tablespoons PICS unsalted butter<\/strong>, softened
\n\t<\/span>PICS nonstick cooking spray<\/strong>
\n3-1\/2 to 4 <\/span>cups PICS canola oil<\/strong>
\n1\t<\/span>tablespoon PICS ground cinnamon<\/strong>
\n1 <\/span>cup PICS apricot or strawberry preserves<\/strong><\/p>\n<\/div>\n

1.<\/span>In bowl of stand mixer with dough hook attached, whisk yeast, flour, 1\/4 cup sugar, and salt; add eggs, milk and vanilla extract. Mix on low speed 4 minutes or until a shaggy dough forms (dough will be lumpy but not dry), scraping bowl with rubber spatula.
\n<\/span><\/p>\n

2.<\/span>With mixer on low speed, add the butter in 2 additions; increase speed to medium. Knead dough 5 minutes or until smooth and shiny; dough should pull away from sides of bowl and climb up dough hook. If necessary, add 1 to 2 tablespoons flour and knead 1 minute or just until dough pulls away from sides of bowl.
\n<\/span><\/p>\n

3.<\/span>Spray large bowl with cooking spray; shape dough into a ball. Transfer dough to prepared bowl, turning to coat both sides with cooking spray; cover with clean, damp kitchen towel. Let stand in warm place 1 hour or until doubled in size.
\n<\/span><\/p>\n

4.<\/span>Line 2 cookie sheets with parchment paper; lightly dust with flour. Transfer dough to lightly floured work surface; roll dough 1\/4-inch thick. Cut out rounds with floured 2-1\/2-inch round biscuit cutter, twisting cutter to release dough after cutting; transfer to prepared cookie sheets. Gather dough scraps and reroll to cut out additional rounds; cover with damp towel. Let stand in warm place 30 minutes or until rounds have risen to about 1\/2-inch.
\n<\/span><\/p>\n

5.<\/span>Attach candy thermometer to side of 4-quart saucepot. Fill pot with 2 inches of oil; heat oil to 355\u00b0. In small bowl, stir cinnamon and remaining 1\/4 cup sugar. Carefully add 2 to 3 dough rounds to hot oil; cook 2 to 4 minutes or until golden, turning once halfway through cooking. With tongs, remove donuts to paper towel-lined baking pans to drain briefly; holding hot donuts over pans with tongs, sprinkle both sides with cinnamon-sugar mixture. Repeat process to cook remaining dough rounds, adding more oil to pot if necessary and reheating to 355\u00b0; cool 5 minutes.
\n<\/span><\/p>\n

6.<\/span>Cut small, deep slit in top of each donut with sharp paring knife, being careful not to cut through bottoms of donuts. Fill pastry bag fitted with 1\/4-inch-round piping tip (or large, zip-top plastic freezer bag and snip off 1\/4-inch of bottom corner) with preserves; insert piping tip into slit in each donut and squeeze bag while slowly pulling out tip.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1 donut):
\n229 Calories, 8g Fat (2g Saturated), 28mg Cholesterol,
\n74mg Sodium, 35g Carbohydrates, 1g Fiber, 4g Protein
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Shop Ingredients    Traditional Sufganiyot Prep: 50 minutes plus standing Cook: 15 minutes \u2022 Serves: 16<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[13,5],"tags":[],"class_list":["post-8791","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes"],"_links":{"self":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/8791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/comments?post=8791"}],"version-history":[{"count":2,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/8791\/revisions"}],"predecessor-version":[{"id":10062,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/8791\/revisions\/10062"}],"wp:attachment":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/media?parent=8791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/categories?post=8791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/tags?post=8791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}