Sufganiyot recipe for a bread machine?
I tried making a batch of sufganiyot yesterday and it was a catastrophe. The dough was so over-proofed (I think that's the problem) that I couldn't get it off the mat and into the oil. The cut, risen doughnuts collapsed and became globs of dough when I tried to transfer them. They were completely sticky and soft despite my having added lots more flour than the recipe called for.
I only found one recipe online where the dough was meant to be made in a bread machine (I absolutely want that), and which had no milk or butter. This is the recipe video, and it's written out if you click on "About" just below the video
Has anyone had any success with this? I'd love a recipe, or some suggestions for what I might have done wrong.
Has anyone tried this Martha Stewart recipe? I'm wondering if only 2 1/2 cups of flour will be enough dough for the bread machine to knead. My machine is a "3 pound" machine with 2 kneading paddles on the bottom. If I make them filled with jam, it will be once they're fried, not by making the samdwich she suggests.
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3/4 cup warm water (about 110 degrees)
1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus 1/2 cup for coating
Pinch of salt
2 large eggs, separated
2 tablespoons margarine or unsalted butter, room temperature
Peanut oil, for frying, plus more for bowl
1/4 cup raspberry or strawberry jam or jelly
In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/4 inch thick. Cut out about 24 (2-inch) rounds. Reroll scraps; cut out about 16 more rounds.
Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes.
Heat 3 inches of oil in a large, heavy pot until it reaches 360 on a deep-fry thermometer. Working in batches of 4 or 5, slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.
While doughnuts are still hot, dip them in remaining 1/2 cup sugar, turning to coat. Serve immediately.