3/4 cup water
1 large egg
4 teaspoons cooking oil
1/2 teaspoon vanilla extract
3 cups bread flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/4 teaspoons active dry yeast, instant yeast, or bread machine yeast
1/4 cup chocolate hazelnut spread (nutella) or fruit preserves, jam or jelly, such as seedless red raspberry or blackberry
Cooking oil for deep-fat frying
Sifted confectioners' sugar
1. Add the first 9 ingredients to a 1 1/2 or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
2. Divide the dough in half. On a lightly floured surface, roll each portion to 1/4-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Re-roll and cut trimmings. Place about 1/2 teaspoon chocolate spread, fruit preserves, jam or jelly onto the center of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together with fingers or tines of a fork to seal.
3. Fry doughnuts, 2 or 3 at a time, in deep hot oil (365 degrees F/185 degrees C) for about 2 minutes or until golden brown, turning once. Using a slotted spoon, remove from oil and drain on paper towels. Sprinkle with confectioners' sugar. Transfer to wire racks to cool.
Makes 16 sufganyiot.
Date: November 2, 2002