Kaits wishes you Chag Chanuka Sameach, full of light and happiness!
For those of you who like their sufganiot the 'do it yourself' way:
2 1/2 teaspoons active dry yeast
1/4 cup white sugar
3/4 cup warm milk (110 degrees F/45 degrees C)
2 1/2 cups all‑purpose flour
2 egg yolks
1/4 teaspoon salt
1 teaspoon ground nutmeg
2 tablespoons butter, softened
1/2 cup drained cottage cheese
2 tablespoons white sugar
1 teaspoon vanilla extract
2 cups vegetable oil
1/2 cup confectioners' sugar
Dissolve the yeast and 2 tablespoons white sugar in the warm milk.
Sift flour into a large bowl, make a well in the center and add
the yeast mixture, egg yolks, salt, nutmeg, butter and remaining
sugar. Stir flour into center. Once combined turn dough out onto a
lightly floured surface knead until dough is elastic. Cover and let
dough rise overnight in the refrigerator.
Remove dough from the refrigerator and roll on a lightly floured
surface to 1/8 to 1/4 inch thick. Cut into 2 inch rounds. Cover and
let rise for about 15 to 20 minutes.
In a medium bowl combine the cottage cheese, egg, 3 tablespoons
white sugar and vanilla. Beat until well combined.
Form dough rounds into a ball and insert about 2 teaspoons of
cheese filling into each of the rounds.
In a heavy pot, pour in oil. Heat to 375 degrees F (190 degrees
C). Drop sufganiot (doughnuts) into the oil, turning when browned.
Drain on paper towels and roll in confectioners' sugar.