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Publix Aprons

Sufganiyah

Sufganiyah
Servings:
10
Total Time:
3 hours, 15 minutes
Active Time:
1 hour, 15 minutes

Ingredients

2 tablespoons unsalted butter
2 large eggs
3/4 cup whole milk
2 cups all-purpose flour (plus more for dusting and rolling)
1/4 cup granulated sugar
1 (1/4-oz) packet active dry yeast
1/2 teaspoon kosher salt
6 cups vegetable (or canola) oil, for frying (plus more for coating bowl)
Plastic wrap
2/3 cup smooth jam (or jelly)
Powdered sugar, for dusting

Steps

  1. Set butter out to thaw to room temperature. Separate eggs, reserving yolks and discarding whites. Warm milk to about 110°F.
  2. Place in bowl of stand mixer: flour, sugar, yeast, and salt; whisk to combine. Add egg yolks and warmed milk; mix 1 minute using hook attachment on medium-low, until a shaggy dough forms. Add butter and increase speed to medium-high; mix 5 minutes until dough is smooth, shiny, and elastic.
  3. Coat large bowl with oil. Form dough into a ball, then place in oiled bowl and turn to coat in oil. Cover bowl with plastic wrap (or damp towel) and let stand 1–1 1/2 hours in a warm place for dough to rise. (Dough should double in size.)
  4. Uncover bowl and punch down the dough; transfer dough to a lightly floured work surface. Divide dough into 10–12 (2-oz) pieces. Shape each piece into a uniform ball, then roll into disks about 1/4-inch thick and place on a lightly floured baking sheet. Cover dough loosely with plastic wrap (or damp towel) and let stand to rise 30 minutes in a warm place until puffed and about 1/2-inch thick.
  5. Place oil in fryer (or large heavy-bottomed pot) over medium heat; heat oil to 350°F. Line a second baking sheet with paper towels and place a wire rack over paper towels.
  6. Transfer dough rounds, one at a time, into hot oil using a flat spatula and keeping 1 inch between donuts (do not use your hands or the donuts will deflate). Fry donuts 1 1/2 minutes on each side, carefully flipping with a fork, until sides are golden-brown. (If air bubbles appear in the donuts, pierce bubbles with the tip of a paring knife.) Transfer donuts with a slotted spoon to the wire rack; let stand to cool until easy to handle. Repeat with the remaining dough rounds until all donuts have been made and cooled.
  7. Place jam in a piping bag fitted with a 1/4-inch-round tip. Puncture the side of each donut, to form a pocket in the center, using a paring knife. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam inside. Dust with powdered sugar before serving.

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Nutritional Information

CALORIES (per 1/12 recipe) 290kcal; FAT 16.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 65mg; CARB 35g; FIBER 0.00g; SUGARS 18g; PROTEIN 4g; CALC 2%; IRON 6%

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