PREP TIME: 3 Hours or Overnight

These jelly doughnuts without the hole are dropped into hot oil without being shaped. This causes them to come out in odd, funny shapes to then be covered in powdered sugar and cinnamon. These Jewish doughnuts are popular in Israel, where they are sold on street corners during Hanukkah.


  • 2½ tsps active dry yeast
  • ¼ cup white sugar
  • 3/4 cup warm milk (110 degrees F/45 degrees C)
  • 2½ cups all-purpose flour
  • 2 egg yolks
  • ¼ tsp salt
  • 1 tsp ground nutmeg
  • 2 tbsps butter, softened
  • ½ cup drained cottage cheese
  • 1 egg
  • 2 tbsps white sugar
  • 1 tsp vanilla extract
  • 1 cup shredded Pecorino Romano
  • 2 cups vegetable oil
  • ½ 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 half of the rounds and 2 teaspoons of preserves into the other half. In a heavy pot, pour in oil to about the 2 1/2 inch mark. 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.

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