-
1
Prepare dough for soofganiyot and let it rise.
-
2
Lightly coat a large tray with flour.
-
3
Roll out half the dough on a floured surface until it is 1/4-inch thick, flouring dough occasionally.
-
4
With a 2 1/2- to 3-inch cutter or a glass of similar diameter, cut dough into rounds.
-
5
Put 1 teaspoon apricot or strawberry preserves on the center of half the number of rounds.
-
6
Brush the rim of one round lightly with water.
-
7
Set a plain round on top.
-
8
With floured fingers, press edges of round firmly all around to seal it.
-
9
Transfer this sandwich immediately to tray.
-
10
If it has stretched out to an oval, plump it gently back into a round shape.
-
11
Continue with remaining rounds and remaining dough, placing each 1/2 inch apart on the tray.
-
12
Cover them with a damp cloth and let rise in a warm place about 30 minutes.
-
13
Knead the scraps of dough, put them in an oiled bowl, cover with a damp cloth, and let rise about 30 minutes.
-
14
Line a tray with paper towels.
-
15
Pour oil into a deep fryer or deep, heavy saucepan.
-
16
Do not fill pan more than halfway with oil.
-
17
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.
-
18
Add 4 doughnuts; do not crowd them.
-
19
Fry doughnuts about 3 minutes on each side or until golden brown.
-
20
If they brown too quickly, reduce heat so they have a chance to cook through.
-
21
Drain on paper towels.
-
22
Pat the tops gently with paper towels to absorb excess oil.
-
23
If you like, make more doughnuts with the scraps; they wont be as light but will still be good.
-
24
Put soofganiyot on a serving dish and sift powdered sugar over them.
-
25
Serve warm or at room temperature.
-
26
Do not serve these immediately because the jam is boiling hot.
