Source: The Foods of Israel Today, by Joan Nathan - Reprinted with permission.
Joan Nathan has had a thirty year love affair with Israel. In the early 1970s she worked for Mayor Teddy Kollek of Jerusalem and has returned frequently since then. She is the author of 7 cookbooks of which two are on Israel. She is the host and co-producer of a PBS TV series based on her prizewinning book, Jewish Cooking in America that is in its second season. She lives in Washington, D.C.

Ingredients:
1 package dry yeast
3 Tbsp. sugar
1/4 cup lukewarm water
3 1/2 cups unbleached all purpose flour (about)
1/2 cup lukewarm milk
1 large egg
1 large egg yolk
Pinch of salt
Grated zest of 1 lemon
3 1/2 tablespoons butter, at room temperature
Vegetable oil for deep frying
Apricot jam, about 1/2 cup
Confectioners' or granulated sugar for rolling

Preparation:
1) Dissolve the yeast and 1 tablespoon of the sugar in the water. Let sit for 10 minutes.
2) Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, whole egg, yolk, salt, lemon zest and the remaining 2 tablespoons sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.
3) Remove the dough into a bowl, cover and let rise in a warm place for at least an hour. If you want to prepare it ahead, as I often do, place the dough in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.
4) Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass, cut into rounds about 2 inches in diameter and roll these into balls. Cover and let rise 30 minutes more.
5) Pour 2 inches of oil into a heavy pot and heat to 375 degrees.
6) Drop the doughnuts into the oil, 4 or 5 at a time. Cook about 3 minutes on each side, turning when brown. Drain on paper towels. Using an injector (available at cooking store), insert a teaspoon of jam into each doughnut. You can also use a turkey baster, first softening the jam in a food processor. Simply push a knife halfway into the doughnut to cut a slit, then put the turkey baster into the slit and squeeze out the jam. Roll the soufganiyot in confectioners' or granulated sugar and serve immediately.

Type of Recipe: Israeli

Date Submitted: December 12, 2003

Section:Holiday