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1
Pour 1/2 cup lukewarm water into a small bowl.
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2
Sprinkle yeast on top and add 1 teaspoon sugar.
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3
Let stand 10 minutes or until yeast is foamy.
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4
Spoon 4 cups flour into the large bowl of an electric mixer fitted with a dough hook.
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5
Make a well in center of flour.
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6
To the well add remaining sugar, eggs, yolks, butter, vanilla, grated lemon rind, remaining water, and salt.
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7
Mix the ingredients in the well until blended.
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8
Add yeast mixture.
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9
Mix until the ingredients come together to form a dough.
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10
Knead with dough hook at medium speed, scraping down the dough occasionally, 5 minutes.
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11
If the dough is very sticky, add 2 tablespoons flour.
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12
Knead 5 more minutes or until very smooth.
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13
Put dough in a clean, oiled bowl and turn to coat it with oil.
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14
Cover with a damp cloth and let rise in a warm place 1 to 1 1/2 hours or until doubled in volume.
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15
Lightly coat a large tray with flour.
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16
Roll out half the dough on a floured surface until it is 1/2-inch thick, flouring dough occasionally.
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17
With a 2 1/2- to 3-inch cutter or a glass of similar diameter, cut dough into rounds.
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18
Transfer rounds to tray, placing them 1/2-inch apart.
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19
Continue with remaining dough.
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20
Cover rounds with a damp cloth and let rise in a warm place about 30 minutes.
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21
Knead the scraps of dough, put them in an oiled bowl, cover with a damp cloth, and let rise for about 30 minutes.
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22
Line a tray with paper towels.
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23
Pour oil into a deep fryer or deep, heavy saucepan.
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24
Do not fill pan more than halfway with oil.
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25
Heat oil to 350F; if a deep-fat thermometer is not available, test by adding a small piece of dough to oil; oil is hot enough when it bubbles gently around dough.
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26
Add 4 or 5 doughnuts; do not crowd them.
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27
Fry doughnuts about 3 minutes on each side or until golden brown.
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28
If they brown too quickly, reduce heat so they have a chance to cook through.
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29
Drain on paper towels.
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30
Pat the tops gently with paper towels to absorb excess oil.
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31
If you like, make more doughnuts with the scraps; they wont be as light but will still be good.
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32
Put soofganiyot on a serving dish and sift powdered sugar over them.
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33
Serve hot, warm, or at room temperature.
