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Recipe for Sufganiyot, or Israeli doughnuts


1/3 Cup Granulated Sugar (for coating)
Directions:
In a small bowl, dissolve the yeast in the milk. In the bowl of a mixer with a paddle, combine sugar, egg yolks, salt, the yeast mixture and flour. Mix on medium speed for about 7 minutes or until the dough begins coming away from the sides. Add the butter, one tablespoon at a time.
Once the butter is incorporated, mix on high speed for about 4 minutes, until the dough is smooth, elastic and glossy. Cover the dough loosely with plastic wrap and refrigerate overnight. This step, which we use at Izzio for all our doughs, will produce a slow fermentation for the flavor and texture of the pastry. ....

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