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Measurements

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)
oil
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.


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