SUFGANYOT 1

Ingredients

50g fresh yeast or 10g instant yeast

1 1/2 cups hot water with 1 tablespoon sugar

2 eggs

1/2 cup oil

1/2 cup sugar

1 teaspoon vanilla

1 kg flour Preparation

In a large bowl, sift the flour and, meanwhile, let the yeast rise in a cup with sugar and warm water. If I'm using instant yeast, I place it in the center of the flour with the sugar and water and let it rise for a few minutes.

To the flour, I add the eggs, once checked, the oil, sugar, the cup with the yeast, and ½ more warm water and the vanilla.

Knead until it's smooth; it's a bit difficult because it's a wet dough. I put a little oil in the palm of my hand.

Place the dough in a bowl covered with plastic wrap and let it rest/rise for an hour or an hour and a half (if it's in a warm place, it will rise faster).

After that time, knead a little again and roll out with a rolling pin until the dough is about a finger thick. I use a glass to cut. I make them in two sizes, some smaller and others with a larger diameter. I heat up a good amount of oil (a deep fryer is best, but I get by with a wok) about four inches long, and I add them in 5s or so, then drain them on absorbent paper.

Once cooled, I fill them with pastry cream (see recipe) or dulce de leche... and sprinkle with powdered sugar.