Israeli soofganiot

25 grams yeast

1 Tablespoon sugar

1 Tablespoon water

1 Tablespoon flour

3 cups flour

50 grams melted margarine

dash salt

3 Tablespoons sugar

2 egg yolks

1 1/4 cups water and milk mixed together or all water (room temperature)


powdered sugar

Make the dough:

Combine yeast, 1 T sugar, 1T water and 1 T flour in a bowl. Mix well, cover, and wait until it rises.

In another bowl, mix flour, melted margarine, salt, sugar and egg yolks. Add yeast mixture to this and mix. Slowly add water/milk while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise.

Make the doughnuts:

After the batter has risen, pour it onto a floured surface and roll it out. Use a glass with a small opening to cut out circles of the dough. Lace a drop of jelly in the middle of each circle, and then cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle. Cover the doughnuts with a towel and let rise

Frying doughnuts:

Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar.

Reprinted with permission from