This recipe makes about 15 individual sufganiot, Israeli doughnuts. If you're looking to get a bite without putting in the work, these sweet kosher treats are available for purchase at Mozart.
One pound high gluten flour
One ounce fresh yeast
¾ whole milk (room temperature)
1½ ounces unsalted butter
¼ cup sugar
Step One: Using a dough hook attachment on a mixer, combine the flour and the yeast for one minute.
Step Two: Add the milk, butter, and eggs and mix on medium speed until dough comes together. If the dough is too sticky add a little flour.
Step Three: Once the dough comes together in the shape of a ball, increase the speed to medium high. Mix until the dough looks smooth and shiny, approximately seven minutes.
Step Four: Remove dough hook, leaving dough in bowl. Cover the bowl with plastic wrap that has been lightly sprayed pan spray to prevent sticking; let dough double in size in warm area in kitchen, such as the top of the fridge.
Step Five: On floured surface, cut egg sized pieces (approximately three ounces each) and form into balls, using your hand to cup the dough in circular motion.
Step Six: Place the dough balls three inches apart on a oiled cookie sheet.
Step Seven: Cover the cookie sheet with sprayed plastic wrap and proof second time in warm place, untill they double in size. Make sure no air gets in, but wrap loosely enough to allow the dough to rise.