Directions:
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.
