مؤلفmrazzak
In the bowl of a stand mixer, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water. Let rest for about 5 minutes, or until the mixture is frothy.
Egg yolks, whole eggs, milk, orange juice, brandy, if using, salt, vanilla, 2 cups flour, and the remaining 14 cup sugar should all be whisked in. Mix for around two minutes using a dough hook at low speed.
One tablespoon at a time, add 6 Tbsp. of butter, mixing thoroughly after each addition and until the dough is soft, smooth, and shiny. The dough will start to pull away from the bowl's sides and climb up the dough hook at this point.
Turn the dough out onto a floured work area and knead for about 5 minutes, adding additional flour as necessary, until it is no longer sticky. Place in a bowl that has been buttered, turn to coat, and cover with a fresh kitchen towel. Let it rise for about an hour or until it has doubled in size in a warm, draft-free area.
On a lightly dusted surface, roll out the dough until it is 34" thick. Cut out rounds of dough with a floured cutter, turning the cutter to release the dough. Reroll leftovers once.
Place dough rounds on a baking sheet coated with parchment paper, and then loosely cover with a different kitchen towel. Let to rise for 40–50 minutes, or until almost doubled in size.
Install a thermometer in a big, heavy saucepan, add enough vegetable oil to fill it to the rim, and heat it over medium-high heat until the thermometer reads 350°. Fry dough in batches for one minute per side, or until brown. Before filling, transfer to a baking sheet lined with paper towels and let cool somewhat.
In a food processor, pulse jam until it's smooth. Jam should be scraped into a piping bag with a 14 "tip. Using the tip, gently fill the sufganiyot until the jam just peeks out of the hole. Make a small hole in the doughnut with a toothpick, then insert a plastic bag with a 1/4 inch hole "opening with one corner snipped diagonally.) Just prior to serving, sprinkle with powdered sugar.
مكونات
اتجاهات الوصفة
In the bowl of a stand mixer, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water. Let rest for about 5 minutes, or until the mixture is frothy.
Egg yolks, whole eggs, milk, orange juice, brandy, if using, salt, vanilla, 2 cups flour, and the remaining 14 cup sugar should all be whisked in. Mix for around two minutes using a dough hook at low speed.
One tablespoon at a time, add 6 Tbsp. of butter, mixing thoroughly after each addition and until the dough is soft, smooth, and shiny. The dough will start to pull away from the bowl's sides and climb up the dough hook at this point.
Turn the dough out onto a floured work area and knead for about 5 minutes, adding additional flour as necessary, until it is no longer sticky. Place in a bowl that has been buttered, turn to coat, and cover with a fresh kitchen towel. Let it rise for about an hour or until it has doubled in size in a warm, draft-free area.
On a lightly dusted surface, roll out the dough until it is 34" thick. Cut out rounds of dough with a floured cutter, turning the cutter to release the dough. Reroll leftovers once.
Place dough rounds on a baking sheet coated with parchment paper, and then loosely cover with a different kitchen towel. Let to rise for 40–50 minutes, or until almost doubled in size.
Install a thermometer in a big, heavy saucepan, add enough vegetable oil to fill it to the rim, and heat it over medium-high heat until the thermometer reads 350°. Fry dough in batches for one minute per side, or until brown. Before filling, transfer to a baking sheet lined with paper towels and let cool somewhat.
In a food processor, pulse jam until it's smooth. Jam should be scraped into a piping bag with a 14 "tip. Using the tip, gently fill the sufganiyot until the jam just peeks out of the hole. Make a small hole in the doughnut with a toothpick, then insert a plastic bag with a 1/4 inch hole "opening with one corner snipped diagonally.) Just prior to serving, sprinkle with powdered sugar.
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